Rich chocolate and velvety caramel grace these almond flour brownies with sweet decadence!
Oh my, do I love a good brownie! I have such fond memories of baking them with my daughter during school vacations when she was little. Brownies were our favorite treat, and no birthday or special occasion was complete without a batch (or two).
Back then, sugar and carbs weren’t something I paid much attention to. It wasn’t until I decided to clean up my diet a few years ago that the search for a perfect brownie recipe began. And I sure sampled my fair share along the way! Unfortunately, many turned out dry as cardboard and tasted more like diet food than a decadent treat. But I’m glad I persisted, because I finally discovered this delicious chocolate-caramel gluten-free brownie recipe that tastes just like the one I remember so fondly.
Even though they’re gluten-free, these moist brownies have that signature fudgy texture and rich chocolate flavor. But that’s not all. A buttery caramel swirl makes them absolutely irresistible. And to think they’re made without processed sugars or flour! Just goes to show that when it comes to eating a little cleaner, we really can have our cake (or brownie) and eat it too.
How to use the caramel in the brownies
You can use the caramel sauce in one of two ways. The first is by swirling it into the batter so your brownies are infused with caramel flavor (as pictured). If you choose this option, I recommend making the caramel sauce first so it has time to cool slightly before adding it to the batter.
The second option is topping the brownies with the caramel after baking. This will be a bit stickier, but delicious treats often are, right? For this method, you can prepare the caramel sauce while the brownies are in the oven so it’s ready to drizzle once they’re done. Just be sure to let everything cool before slicing.
If caramel sauce isn’t your thing, feel free to omit it. In that case, I suggest increasing the sweetener by a half cup to make up for the sweetness you’d lose without the caramel.
How do I store leftovers?
Once cooled, transfer the brownies to an airtight container. You can keep them at room temperature for up to 3 days and in the fridge for up to 1 week. For longer storage, double-wrap the brownies in plastic wrap, transfer them to a Ziploc bag or freezer-safe container, and freeze them for up to 3 months.
Similar recipes to try
If you love brownies just as much as I do, we have a few recipes you’re sure to enjoy. These Keto Peanut Butter Brownies have a flavor that’s reminiscent of peanut butter cups. If you make them, why not also give this Delicious Homemade Peanut Butter Recipe a try? It’s especially delicious on a slice of this lovely Gluten-Free Banana Bread. If you’re searching for a more classic recipe, give these Fudgy Keto Brownies a go. They’re perfect served warm with a tall glass of milk or a cup of coffee.
Chocolate-Caramel Gluten-Free Brownies
Ingredients
- 1 batch [sugar-free caramel sauce]
- 1 1/2 cups almond flour
- 1 cup allulose
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs
- 1 teaspoon pure vanilla extract
- 5 tablespoons butter melted
- 1/4 cup half-and-half
Instructions
- Make the caramel sauce according to the recipe and set aside.
- Preheat oven to 350°F. Line an 8×8-inch square baking dish with parchment paper or grease it with oil.
- In a mixing bowl or stand mixer, mix the dry ingredients until combined.
- Add the eggs and vanilla and beat until mixed.
- Add the melted butter and half-and-half and beat until combined.
- Using a knife, swirl 2/3 of the prepared caramel sauce through the brownie batter.
- Transfer the batter to the baking dish. Bake for 25-30 minutes. Shorter for slightly underdone/gooey brownies and longer for firmer brownies.
- Remove the brownies from the oven and let them 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.
Leave a Comment