18 Sep Gluten-free Salted Caramel Maca Brownies
Full-on indulgence !
It’s been a long week and it’s only Wednesday, bring on the BROWNIES!
Weeks like this you don’t need a brownie… you need brownies, many of them my friend.
These salted caramel brownies are moist without being cake batter, and also have a slight fudgyness to them. Definitely a brownie recipe I believe you can add to the fam’s favorites list.
Be my guest to try them out and prove me wrong.
These brownies would be the perfect after-dinner dessert along with this adaptogenic sleep tonic.
As always if you loved making this recipe be sure to leave me a comment, rate this recipe and tag me on Instagram ( #thegoodroots) . I love seeing all your photos of my recipe recreations!
Gluten-free Salted Caramel Maca Brownies
- 1 cup almond flour
- 1/2 cup raw cacoa powder
- 1/2 tsp. baking powder
- 2/3 cup coconut sugar
- pinch of salt
- 2 tsp. maca powder
- 1/2 cup coconut oil melted
- 2 tbsp. almond butter
- 3 large eggs
- 1 egg yolk
- 2 tsp. instant espresso dissolved in water
- 1 tsp. vanilla extract
- 40 g dark chocolate, melted more intense chocolate & fudgyness
- 1 cup chocolate chips and/or chopped raw walnuts
- 3 tbsp. almond butter
- pinch of Maldon salt salt flakes
- honey to taste or maple syrup
- 3 tbsp. almond milk
- Preheat the oven to 180 C and line a baking tin with parchment paper.
- Mix all the dry ingredients together.
- Melt the coconut oil in a medium bowl then add coconut sugar. Whisk until fluffy.
- Add in vanilla extract, and start whisking in one egg at a time.
- Add the espresso and almond butter and combine with the rest of the wet ingredients.
- Once wet ingredients are combined, add to the dry ingredients and lightly combine (do not over-mix)
- Pour batter into baking tin and lightly tap the tin on the surface to even out the batter.
- Drop a few blotches of caramel and take a toothpick or knife and drag to make a swirl.
- Bake for 40 -45 min or until a toothpick comes out clean.
- Cool down for at least 60 min before removing from tin to cool down completely (believe me it’s worth it).
- Once completely cooled down, slice, add a drizzle of caramel and a pinch of Maldon salt. Enjoy!