1/2cup113g grass-fed salted butter or ghee, softened
1cup170g coconut sugar
2eggs
1tspvanilla extract
Flaked sea salt for topping
Salted Caramel Sauce
1/2cup170g honey
1/4cup42g coconut sugar
1cupfull fat coconut milkroom temperature
2Tbsp28g salted grass-fed butter or ghee
1tspvanilla extract
1/4tspsea salt
Instructions
Brownies
Preheat oven to 350ºF/177ºC.
Line an 8x8” baking dish with parchment paper. Line with two overlapping and overhanging sheets for easy removal.
Melt half of the chocolate over a double boiler. Remove from heat and allow to cool slightly.
Chop the other half of the chocolate into small chunks.
Combine almond flour, arrowroot powder, baking powder, and sea salt in a large mixing bowl. Mix well and break up any clumps. Set aside.
Using a stand mixer or hand mixer, cream together softened butter and coconut sugar on a medium-high speed for 2-3 minutes, scraping bottom and sides as needed.
While beating at a low speed, add eggs, one at a time, mixing well between additions. Drizzle in melted chocolate. Add vanilla. Mix well on a low speed.
Slowly add in dry ingredients while beating at a low speed, stopping to scrape bottom and sides as needed.
Once everything is well combined, mix in the chopped chocolate by hand.
Pour into the prepared baking dish, spread and flatten with a silicon spatula.
Bake on the center rack for 30-35 minutes or until set in the middle.
While the brownies are baking, start making the salted caramel sauce.
Once the brownies are done baking, cool in the baking dish on a cooling rack.
Once cool, remove using the parchment overhang and slice into pieces on a cutting board.
Drizzle with salted caramel sauce and sprinkle with flaked sea salt.
Salted Caramel Sauce
Whisk together honey and coconut sugar in a saucepan with high sides.
Heat the pan over medium heat for 10 minutes, whisking a few times with a silicon whisk during the process. The honey and sugar mixture will boil and start to brown.
After 10 minutes, remove from heat and carefully pour in coconut milk and whisk well. Be careful when pouring in coconut milk because the caramel will be very hot and will bubble up when coconut milk is added.
Add butter, vanilla, and salt and whisk until butter melts.
Return to heat and cook over medium heat for 10 more minutes.
Remove from heat, pour into a jar, and allow to cool.
Use right away on the brownies OR for a thicker, lighter color caramel sauce, cool in the refrigerator before drizzling on the brownies.
Refrigerate leftovers for up to 2 weeks in a sealed jar. Caramel will thicken under refrigeration.