Description
These vegan brownies are a paleo, kid-friendly treat, with antioxidant-rich dark chocolate and dairy free salted caramel sauce! Make the recipe for a fudgy brownie fix!
Ingredients
Units
Scale
- 1 cup fine almond flour (112g)
- 1/2 cup sifted coconut flour (56g)
- 1/2 cup unsweetened cocoa powder or cacao powder
- 1 cup coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2/3 cup 100% pumpkin puree
- 1/3 cup non dairy milk
- 2 teaspoon distilled vinegar or apple cider vinegar
- 2 teaspoon vanilla extract
- 1/3– 1/2 cup refined coconut oil, liquid (for lighter texture use 1/3 c oil)
- 1 cup dairy free dark chocolate chips
For salted caramel sauce
You’ll only need half a batch of salted caramel for the brownies
- 1/2 cup coconut palm sugar or raw sugar
- 1/4 cup agave or maple syrup
- 1 1/2 tablespoon naturally refined coconut oil
- 1/2 teaspoon kosher salt
- 1/3 cup non dairy milk
Instructions
- Preheat oven to 350° F. Line an 8-inch square baking dish with parchment paper.
- Sift both flours together in medium size mixing bowl. Add remaining dry ingredients; cocoa powder, sugar, baking soda, baking powder, and whisk to combine.
- Stir in the pumpkin and milk and whisk to combine.
- Use the back of a spoon to form 3 wells in the batter. Carefully pour the coconut oil, vinegar, and vanilla extract into different sections of the bowl. GENTLY mix to combine, being careful not to over mix.
- Fold in the dark chocolate chips and then press batter into lined baking pan. The batter will be thick, due to coconut flour.
- Place pan in oven on center rack and bake for 28-35 minutes, or until a toothpick inserted in the center comes out dry or with a few moist crumbs.
- Remove pan of brownies from oven and let them cool. Then, place pan of brownies on a kitchen towel or oven mitt in fridge for 15-20 minutes. This firms them up for slicing.
- While brownies are in fridge, make the salted caramel sauce.
Salted Caramel Sauce
- In small saucepan over medium heat, combine coconut sugar, agave/maple syrup, coconut oil, and salt. Cook over medium heat, stirring to fully melt the syrup and coconut oil.
- When sugar comes to soft boil (bubbling), set timer for two minutes. Stir the mixture once or twice during these two minutes.
- Then, carefully stir in coconut milk to incorporate and continue cooking until sauce returns to a low simmer.
- Simmer for 20-25 minutes, stirring every so often to get the caramel from the bottom of the pan. It will start to turn a darker amber color. The mixture will be soft and will continue to bubble a little bit during this whole process. NOTE: The longer you simmer it, the thicker the sauce will become when cooled.
- When sauce can coat the back of a wooden spoon (a thin coating), remove from heat and let it cool and thicken. Store it in a covered glass container. Cool for another 10 minutes, stir, then if not using immediately, place it covered in the fridge for up to two weeks.  Makes 3/4 to 1 cup sauce.
- Remove brownies from fridge, pour half of the caramel sauce on top, or drizzle over individual slices.
Notes
- The key to making these brownies set is refrigerating them a bit after you have removed them from the oven and they have cooled a bit.
- Refrigerate leftover brownies for up to a week, or freeze for up to 3 months.
- You will probably only use half the caramel sauce. Refrigerate in covered jar for other uses.
- Reheat the refrigerated caramel sauce in microwave on high power for 30 to 40 seconds.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: dessert
- Method: oven
- Cuisine: dessert
Nutrition
- Serving Size: 1 brownie with sauce
- Calories: 300
- Sugar: 24.2g
- Sodium: 257.4mg
- Fat: 19.5g
- Saturated Fat: 10.7g
- Carbohydrates: 32.6g
- Fiber: 5.5g
- Protein: 4.5g
- Cholesterol: 0mg
