Caramel Brownies
Salted caramel brownies (flourless too!)
Servings: 20 brownies
Calories: 123kcal
Ingredients
- 1 cup (200 g) granulated white sugar
- 1 cup (207 g) packed light brown sugar
- 3/4 cup (180 ml) vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups (126 g) unsweetened cocoa powder
- 2 teaspoons instant espresso powder
- 1/4 teaspoon fine sea salt
- 1/2 cup caramel sauce
- 1/4 teaspoon fleur de sel or another kind of sea salt
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease a 9x13 inch baking pan or line with parchment paper.
- In a large bowl, whisk together the sugars and oil and beat until well combined.
- Add in the eggs and whisk together.
- Add the vanilla extract and stir to combine.
- Stir in the cocoa, espresso powder and salt and blend until smooth. Pour into prepared pan.
- Pour caramel sauce over the top of the brownie batter and swirl with a knife.
- Bake about 25-30 minutes until top is set (will be still slightly jiggly) but will set up after baking.
Notes
- Bring your eggs to room temperature quickly by placing them in a bowl of warm water for 10 minutes before you begin baking.
- These brownies are best if you use quality cocoa. With a 1 1/2 cups of cocoa powder, its worth investing in a quality brand.
- You can make your own homemade caramel sauce or use store bought to save yourself a few minutes.
- Be sure to not over bake these. The brownies will appear not done when the timer goes off, but don't worry they will set up when they will cool.
- I suggest lining your pan with parchment paper if you can, because these brownies will be a bit harder to remove if using just cooking spray.
- Adapted from Yammie's Gluten Freedom
Nutrition
Calories: 123kcal | Carbohydrates: 28g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 37mg | Sodium: 96mg | Potassium: 135mg | Fiber: 2g | Sugar: 24g | Vitamin A: 59IU | Vitamin C: 0.03mg | Calcium: 26mg | Iron: 1mg