Gluten Free Caramel Brownies
Rich chocolate and velvety caramel grace these almond flour brownies with sweet decadence!
Ingredients
- 1.5 cups almond flour
- 1 cup allulose see note
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- pinch of salt
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup half n half
- 5 tablespoons butter melted
- 1 batch [sugar free caramel sauce]
Instructions
- Preheat oven to 350 degrees. Line an 8x8 square baking dish with parchment paper or grease with oil.
- In a mixing bowl or stand mixer, beat the dry ingredients until combined.
- Add the eggs and vanilla and beat until mixed.
- Add the melted butter and half n half and beat until combined.
- Swirl 2/3 of the prepared caramel sauce in the brownie batter with a knife.
- Transfer the batter to the baking dish. Bake for 25 for slightly underdone/gooey browneis to 30 minutes for firmer brownies.
- Remove the brownies from the oven and let cool on the counter until cool to the touch. Drizzle the remaining caramel sauce on top of the brownies.
- Cut into 9 even squares and enjoy. Store uneated brownies in an airtight container on the counter up to 1 week.
Notes
Sweetener- allulose is suggested but granular monkfruit, eryhtritol, or a stevia blend may be used. Reduce the amount by 1/3 if using a different sweetener. (i.e. 1 cup allulose = 2/3 cup granular monkfruit).
Caramel sauce options- add part to the brownie batter for caramel flavored brownies (pictured) OR add all of the sauce to the top of the cooled brownies for a caramel topping.
Nutrition
Serving: 1brownieCalories: 318kcalCarbohydrates: 7.6gProtein: 6.6gFat: 29.6gFiber: 2.9g
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