Salted Caramel Double Chocolate Brownies
- 1 cup 1 cup 1 cup Sunbutter (click for recipe)
- 0.5 cup 0.5 cup 0.5 cup Coconut Sugar, For the sauce
- 1 whole 1 whole 1 whole Egg
- .25 cup .25 cup .25 cup Cacao Powder, Raw
- .25 cup .25 cup .25 cup Semisweet Chocolate Chips
- 1 tsp 1 tsp 1 tsp Vanilla Extract
- 1 tsp 1 tsp 1 tsp Baking Soda
- .25 tsp .25 tsp .25 tsp Sea Salt, For the sauce
- 3 Tbsp 3 Tbsp 3 Tbsp Coconut Milk, For the sauce
- 0.25 cup 0.25 cup 0.25 cup Cashew Butter, Unsweetened, For the sauce
- Preheat your oven to 350 degrees and line a 9"x9" glass pan with parchment paper. Set aside.
- In a large mixing bowl combine your nut butter and coconut sugar (or maple sugar).
- Whisk your egg in a separate bowl and then add it to the mixture and combine.
- Next, add your cacao powder. It's easiest if you do it a little at a time as it gets harder and harder to combine.
- Add the rest of the brownie ingredients (chocolate chips, vanilla, baking soda, and salt). Mix up until it's all incorporated. Depending on how firm or oily your nut butter is you may have to pull your sleeves up and use your hands to finish combining all of the ingredients.
- Dump your mixture into your parchment lined pan and spread out with your hands. I sprinkled a little salt on top, but that's optional.
- Cook your brownies in the oven at 350 degrees for 14-16 minutes. The brownies will rise a bit in the oven and they'll be just a little squishy when they're ready, slightly underdone looking. That's what you want! Allow them to fully cool (THIS IS IMPORTANT) or they won't stay together for you.
- While the brownies are baking in the oven, make your caramel sauce. It will only take about 5 minutes, so you can even wait until your brownies are done and make it while they cool.
- For the sauce, place a small pan over medium heat and add your coconut or maple sugar and your milk to the pan.
- Let it heat up, stirring frequently until everything is fluid and smooth. It will still be pretty soupy. Add your cashew butter and sea salt.
- Continue stirring until the mixture thickens and becomes more velvety. You can turn the heat down to low and let it simmer until you are ready to use.
- Once your brownies have cooled, drizzle your caramel sauce right on top, as lightly or as liberally as you'd like.
- Cut into squares and serve.
- Pair these salted caramel double chocolate brownies with our paleo vanilla ice cream (http://realsimplegood.com/paleo-vanilla-ice-cream-with-blueberry-sauce/) for a yummy dessert. I'd probably even drizzle more caramel sauce on top, and maybe add some sliced bananas. Just sayin!
Note that the last four ingredients are for the salted caramel sauce which is made separately and drizzled on top of the brownies.
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