These salted caramel brownies are better than any boxed mix and need just six ingredients, with an added caramel sauce! Fudgy, gooey, and with crackly tops, these caramel brownies are keto, paleo and gluten-free. Vegan option included!
Preheat the oven to 180C/350F. Line an 8 x 8 pan with greaseproof paper or tin foil, with some overlay for easy removal. Grease it lightly and set aside.
In a microwave safe bowl or stovetop, combine your chopped chocolate with coconut oil and melt together- The mixture should be silky smooth.
Transfer the mixture to a large mixing bowl and add your sugar of choice, and mix well. Add your eggs, one at a time, and continue mixing. Add the rest of your ingredients and mix very well, until a smooth and silky batter remains.
Transfer the brownie batter to the lined pan. Bake the brownies for 20-25 minutes, or until the centre just comes out clean.
Remove brownies from the oven and let cool in the pan completely. Once cool, drizzle caramel sauce all over the top and refrigerate until firm. Once firm, add some extra chocolate on top or enjoy as it is.
* To make it vegan/eggless, use an egg replacer, like Energ-y or Bob's Red Mill egg replacement.TO STORE: Caramel brownies should be stored in the fridge, to maintain optimum freshness. They also have an even better texture once refrigerated. They will keep well for up to 2 weeks when stored in a sealable container.TO FREEZE: Wrap brownie pieces in parchment paper and place them in a ziplock bag or freezer-friendly container. They will keep well frozen for up to 6 months.