Made with almond flour and grain-free, these brownies are indulgent without refined sugar.
Ingredients
"These are the best brownies you will ever taste, so stop what you’re doing and get cooking immediately!" says women’s health practitioner Sophie Richards.
"These fudgy, chocolatey brownies are a perfect balance of dark chocolate richness and salted caramel sweetness. The swirls of homemade caramel add a gooey texture that pairs perfectly with the deep, intense cocoa flavour. Incredible for dessert lovers looking for a grain-free treat without sacrificing on taste or texture."
Salted caramel swirl brownies
(Rich, indulgent, vegetarian and grain-free)
Makes 9
- 150g 85% dark chocolate
- 100g coconut oil
- 100g coconut sugar
- 2 medium eggs
- 1tsp vanilla paste
- 65g almond flour
- 30g cocoa powder
- ½tsp gluten-free baking powder
- ½tsp sea salt, plus extra for garnish
For the caramel sauce: (use 2-3tbsp for brownies)
- 100ml coconut cream
- 50g coconut sugar
- 1tbsp maple syrup or date syrup
- ½tsp sea salt
- ½tsp vanilla paste
Method
- Make the caramel sauce: Heat the coconut cream, coconut sugar, maple syrup and sea salt in a small saucepan over a low/medium heat. Stirring continuously to prevent it sticking or burning, let it simmer gently on a low/medium heat for 5–7 minutes until it starts to thicken. Remove from the heat and stir in the vanilla paste. Let it cool slightly.
- Pour into a bowl or jar and place in the fridge, ideally for at least 2–3 hours to allow it to set to a soft consistency. The sauce can be stored in the fridge for up to 1 week.
- Make the brownies: Preheat the oven to 180°C (fan) and line a 20cm square baking tin with parchment paper. Melt the dark chocolate and coconut oil together in a heatproof bowl over simmering water (or microwave in short bursts). Stir until smooth.
- In a separate bowl, whisk together the coconut sugar, eggs and vanilla until light and fluffy. Once the coconut oil and chocolate are melted, stir into the egg mixture until fully combined.
- Sift in the almond flour, cocoa powder, baking powder and sea salt, and fold gently until just combined.
- Pour into your lined tin and smooth the surface until it is evenly spread. Drizzle the caramel sauce in little dollops randomly over the cake batter, then use a knife or skewer to swirl the sauce into the batter. Sprinkle with extra sea salt flakes for an added salty kick.
- Bake in the oven for 18–22 minutes. It is best if it has a very slight wobble in the centre, so you get a gooey brownie. Allow to cool for at least 15 minutes (unless you like to eat it hot) before slicing it into 9 pieces.
- Serve hot or cold. If hot, they are delicious with a dollop of coconut yogurt and a drizzle of caramel sauce. Store in an airtight container for 3–4 days, or in the fridge for a fudgier texture.
Nutritional information (per serving): calories 328Kcals, net carbohydrates 12.5g, fibre 3.9g, fat 29.73g, protein 5.8g.
The Anti-Inflammatory 30-Day Reset by Sophie Richards is published in hardback by Michael Joseph. Photography by Clare Winfield. Available now.
