Almond Cacao Brownie W / Salted Caramel Sauce Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper.

Mix Dry Ingredients

In a large mixing bowl, combine almond flour, cacao powder, baking powder, and salt. Whisk together until well combined.

Mix Wet Ingredients

In another bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, and eggs until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the dark chocolate chips.

Bake the Brownies

Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Brownies

Remove from the oven and let the brownies cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.

Make the Caramel

In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar melts and turns a golden amber color.

Add Butter

Once the sugar has melted, carefully add the unsalted butter and stir until melted and combined.

Pour in Cream

Slowly pour in the heavy cream while stirring continuously. The mixture will bubble vigorously, so be cautious.

Add Sea Salt

Remove the saucepan from heat and stir in the sea salt. Let the sauce cool for a few minutes before using.