Salted Caramel Stuffed Brownies
Look no further for a delectable treat that can make a sleepover, family get-together, or night in on your own all the more memorable! Between the two layers of soft, warm chocolate is a dreamy, golden-brown caramel (based off of my recipe here!). Each bite is completely gluten + refined-sugar-free, and bakes in under an hour. Trust me, you won’t be missing boxed brownies anymore!
Ingredients:
2 (pasture-raised) eggs
3/4 cup almond butter
1/2 cup maple syrup
2 tbsp coconut sugar
1 tsp vanilla extract
3/4 cup almond flour
1/2 cacao powder
1/2 tsp pink salt
1/4 tsp baking soda
Homemade, Salted Caramel:
3/4 cup almond butter
1/2 cup + 2 tbsp milk of choice
2 tbsp maple syrup
1/2 tsp pink salt
Directions:
Preheat the oven to 350°F and line an 8x8 baking dish with parchment paper.
In a medium-sized bowl, stir the eggs. Mix in the almond butter, maple syrup, coconut sugar, and vanilla.
In a separate bowl, mix the almond flour, cacao powder, pink salt, and baking soda together well.
Gradually stir the dry ingredients into the bowl of wet ingredients until everything is well-incorporated.
Pour half of the brownie batter into the prepared pan. Move this to the oven and let it bake for just 26-28 minutes.
Meanwhile, make the caramel: stir or use a hand mixer to whip all of the ingredients together until smooth. Set this aside.
Once the brownies are done, let them cool almost completely for at least 5 to 10 minutes. Once cooled, lightly spread the caramel overtop of the entire first layer. Follow this with the other half of the brownie batter.
Place the pan back in the oven for a final 26-28 minutes. Let cool for another 5-10 minutes (you’re so close!).
Sprinkle with flakey sea salt, if desired, and enjoy!
Store leftovers, if any, in an airtight container for up to one week.
