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Dark Chocolate Caramel Brownies

Feb 5, 2015 | Bars and Pies

Brownie with Caramel Drizzle (dairy-free, grain-free)

At two of my best friend’s wedding (that’s two friends, one wedding), they had mini cheesecakes instead of wedding cake and brownies instead of groom’s cake. I say “instead of” because wedding cake and groom’s cake are the “norms,” but after that wedding, I have no idea why. Even the strictest of “dairy-free, gluten-free” eater can’t resist the likes of mini cheesecakes and decadent brownies.

Brownies are seriously my weakness. So this recipe is a necessary part of my repertoire to fill the need of the chocolaty delight, in a version free from any of those weird ingredients you see on the boxed varieties. It took me several batches to get these ones perfect. And to make them extra special, I topped them with caramel. Because, why wouldn’t I?

Dark Chocolate Caramel Brownies
Author: Last Course Gourmet
Prep time:
Cook time:
Total time:
Serves: 12
The best way to make these brownies are in a blender or food processor. If you use a mixer or mix by hand, you’ll still get a great flavor, the texture just may be a little grainy. Be sure to sift the dry ingredients if not using a blender or food processor.
Ingredients
  • Dark Chocolate Brownies
  • 1/2 cup almond flour
  • 1 tablespoon coconut flour
  • 3/4 cup coconut sugar
  • 2 tablespoons cocoa powder
  • 1 T ground coffee
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 ounces dark baking chocolate (I use Lily’s dark chocolate chips from Whole Foods)
  • 2 eggs at room temperature
  • 1/4 cup coconut oil (melted)
  • Caramel drizzle
  • 3/4 cup coconut sugar
  • 4 tablespoons grass-fed butter (or ghee)
  • 1/2 cup full-fat canned coconut milk
  • 1/2 teaspoon vanilla
Instructions
  1. Preheat your over to 350 and line and 8″ square baking dish with parchment paper so the paper is covering all sides.
  2. In a blender or food processor, pulse the almond flour, coconut flour, coconut sugar, cocoa powder, ground coffee, baking soda and salt. *See note above if not using blender or food processor.
  3. Pulse in baking chocolate until chocolate chunks are fine and incorporated well.
  4. Pulse in eggs and oil. (If your eggs are not room temperature, run them under the warm water until you can feel they are no longer cold. Cold eggs do not mix as well with the other ingredients).
  5. Pour batter into your prepared baking dish and use a spatula to spread the mixture evenly into the pan.
  6. Bake for 20 minutes or until toothpick come out clean.
  7. When the brownies are finished, let them cool in the pan for 5 minutes before transferring them on the parchment paper to a cooling rack. It is best to let these brownies cool completely (at least an hour) before cutting and enjoying, or the moist gooeyness might leave you with a big mess.
  8. When the brownies are completely cooled, cut them into 12 pieces and place them on a lined baking sheet 1-2 inches apart.
  9. For the caramel, add the coconut sugar, butter, and coconut milk to a medium saucepan (NOT a frying pan). On low heat, gently stir with a whisk in one direction to combine the ingredients and to let the coconut sugar dissolve. When the ingredients are fully melted, turn the heat to medium heat to bring the mixture to a slow boil. Stir in the vanilla. Increase the heat so that the mixture comes to a full boil. Boil for 5 minutes, stirring continuously. Remove the pan from the heat , and continue to stir until the bubbles have dissipated. Let the caramel sit and cool (at lease 10 minutes).
  10. When the caramel is cool enough to handle in a decorating bag, scoop the contents into your bag (or ziploc), snip the tip, and drizzle caramel evenly over the brownies. Let the caramel drip over the sides of the brownies for a sinful looking brownie no one will resist. Place baking tray in refrigerator for caramel to set.
  11. **If you plan to transport your brownies, you can place the uncut brownies back in your baking pan and drizzle the caramel on top the brownies right in the pan.

 

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