Salted Caramel Brownies

 

Sea salt. Caramel. Brownies. What more could one ask for?

 

 

The brownies are rich, ooey-gooey, and full of a deep chocolate flavor. But wait—there’s more! They’re coated in a yummy maple caramel and crunchy flakes of sea salt. But wait—there’s more! They’re actually infused with Vital Protein’s collagen peptides for an extra dose of protein and gut-healing properties.

 

 

Everyone I’ve shared these brownies with has fallen in love with the flavor and texture of them. One person said they’re like a chocolate molten lava cake! I hope you enjoy these delights 😉 If you like them as much as we did, send me a comment below the post!

 

 

Salted Caramel Brownies
Yields 16
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Caramel
  1. ½ cup pure maple syrup (I use Parker Maple)
  2. ¼ cup grass-fed butter (or sub sustainable palm shortening)
  3. 3 Tbs coconut cream
Brownies
  1. 1 (16 ounce) jar creamy roasted almond butter
  2. 2 eggs
  3. 1/3 cup Lakanto monkfruit maple-flavored syrup*
  4. 1/2 cup pure maple syrup
  5. ¼ cup collagen peptides (I use Vital Proteins)**
  6. 1 Tbs vanilla extract
  7. 1/2 cup cacao powder
  8. 1/4 tsp salt
  9. 1 tsp baking soda
  10. ½ cup dark chocolate chips
  11. Flaky sea salt for topping (I use Maldon)
Instructions
  1. Preheat your oven to 325°F.
  2. Start by making the caramel: place the syrup, coconut cream and butter in a small saucepan and bring to medium heat.
  3. Once it reaches a boil, let it bubble for about 3-5 minutes.
  4. Carefully pour the hot caramel onto a small parchment paper-lined plate. Place in the freezer for about 45 minutes to harden up. (It might not get completely solid, and that’s OK.)
  5. For the brownies: in a large bowl, blend almond butter until smooth with a hand mixer or stand mixer.
  6. Blend in the eggs, then blend in monk fruit syrup, maple syrup and vanilla extract.
  7. Blend in the cacao, salt and baking soda, then fold in chocolate chips.
  8. Line a 8x8-inch baking dish with parchment paper, then pour the batter into the dish.
  9. Take pieces of the caramel from the plate in clumps, and place them on top of the brownies. Reserve a small amount of the caramel for after baking.
  10. Bake the brownies for about 30 minutes, or until cooked through. Sprinkle a few extra chocolate chips and the remaining caramel on top, then let the brownies cool for 30 minutes (it’s a hard wait, but necessary!) Sprinkle the brownies with the flaky salt. Enjoy!
Notes
  1. *I used this monkfruit syrup to cut down on the sugar in the recipe, but if you don't have it on hand, you can just sub equal amounts of maple syrup
  2. **Omit collagen for vegetarian
Goodies Against The Grain http://goodiesagainstthegrain.com/
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