Salted Caramel Brownies

Salted Caramel Brownies

Prep 20 mins
Bake 25 mins
Makes 9x9” tray, Serves 16


These gooey, dense and chewy chocolate brownies are so simple to make and always impress.  I highly recommend adding a big handful of chopped walnuts or pecans to the top for a nice crunch and the delicate, flakey sea salt to enhance the soft, buttery caramel.  The brownies need time to completely cool in the fridge before they’re ready to slice and eat so make sure you plan ahead and make them ahead of time. These decadent brownies are amazing straight out of the freezer if you like your brownies ultra dense and chewy.  Make sure to swirl the caramel through the brownie batter before baking to infuse the brownie base with the extra buttery sweetness.  If you’re a fan of brownies, do yourself a favor, and make these!

Plain chocolate is loaded with fiber, magnesium, copper, iron and manganese. Most of the fat from chocolate is oleic acid, which is a monounsaturated fat, the same heart healthy fat contained in olive oil. Good quality dark chocolate is also high in antioxidants which help neutralize free radicals that cause damage to the body. The level of antioxidants in chocolate actually surpasses a lot of fruits and vegetables when tested. Unadulterated chocolate really is a superfood so it’s not something I limit in my diet, but it is a calorie-dense food so moderation and mindful consumption is always important.

Salted Caramel Brownies

Salted Caramel Brownies 

Dry Ingredients:
¾  cup Flour Swap
¾  cup unsweetened cocoa powder
¾  cup Sugar Swap (granular)
½  teaspoon sea salt


Wet Ingredients:
⅔ cup Butter Swap
2 Egg Swaps
1 teaspoon vanilla extract


Caramel Topping:
1 cup Sugar Swap (Granular)
½ cups Butter Swap
1 tablespoon vanilla extract
¼ cup unsweetened plant milk
½ teaspoon salt


Optional: ½ cup chopped pecans or walnuts for topping (highly recommend) 

1-2 pinches flaked Sea Salt (after cooled)

Salted Caramel Brownies 

Instructions: 

Preheat the oven to 325 degrees and line a 9” square pan with parchment paper. 

Mix all dry ingredients well, then add wet ingredients and stir until combined and no lumps remain.  Let the dough rest for a few minutes, then give it a quick knead with a spoon or your hands.  Press the batter evenly into the parchment lined baking tray.   

Make the caramel topping by putting all ingredients into a small saucepan.  Bring to a medium boil while stirring frequently.  Allow the caramel to boil for about 5 minutes then pour it on top of the brownie batter.  Use the handle of a spoon to swirl the caramel through the brownie batter.  Top with the chopped nuts, then transfer to the oven to bake for 25-30 minutes.  Remove from the oven and cool on a rack before transferring to the fridge to completely set.  Lift your cooled brownies out of the baking tray, sprinkle with 1-2 pinches of flaked Maldon Salt, slice and enjoy!   

*For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Store covered in the fridge for up to 5 days or freeze for long term storage.

Salted Caramel Brownies Nutrition Panel



More articles

Comments (0)

There are no comments for this article. Be the first one to leave a message!

Leave a comment

Please note: comments must be approved before they are published