Half the butter and sugar but full of salty sweet rich flavor!
Brownies with Coconut Sugar Caramel
These brownies have half the butter and sugar than normal and also just require 1 bowl! We use our Coconut Sugar Caramel in the brownie batter as well as on top for added salty coconut caramel flavor.
Be sure the Coconut Sugar Caramel is at room temperature or even microwaved for 15 seconds. And the most important thing to keep in mind when making brownie batter is to not over-mix when adding the flour! You just want to mix until a silky smooth batter is formed, if over-mixed, the texture will be cakey rather than gooey.
We like to use instant espresso powder to further enhance the chocolate flavor but that step is completely optional. Just be sure to not use regular ground coffee as the results are not as tasty. PS – These work well with regular all-purpose or your favorite gluten-free flour mix.
1 stick butter
1 cup all-purpose or gluten-free flour ( we like Bob’s Red Mill 1-1 Gluten Free Baking Flour)
½ cup unsweetened cocoa powder
1 tsp instant espresso powder (optional)
½ cup sugar
½ cup Coconut Sugar Caramel, plus more to serve
1 tsp vanilla extract
1 cup semi sweet or dark chocolate chips
1 tsp Flaky Sea Salt, like Maldon to serve.
Preheat the oven to 350 degrees with a rack in the middle position and grease a 9-inch square baking pan with butter (or line with parchment paper).
- Add the butter to a medium microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the cocoa powder, espresso, sugar, and Not Just Caramel. Add the eggs, one at a time, stirring, and then the vanilla.
- Stir in the flour until just combined, careful not to over-mix. Fold in the chocolate chips and pour into the prepared pan, spreading evenly to cover the entire surface, and bake for 20 minutes. Let cool for 10 minutes, drizzle with caramel and sea salt, and serve.