Side Pannel
Caramel Nut Chocolate Brownies
Caramel Nut Chocolate Brownies
- Recipe Submitted by maryjosh on 10/22/2018
Ingredients List
- For the brownies:
- 1/2 cup butter, melted
- 3/4 cup almond flour
- 1 Tbsp coconut flour
- 1/3 cup granulated erythritol sweetener (Swerve or other)
- 1 tsp vanilla extract
- 3 large eggs
- 1 egg yolk
- 1 tsp baking powder
- 1/4 cup good quality cocoa powder (for baking)
- 1/4 cup 90% cocoa (or more) dark chocolate, chopped
- 2 Tbsp sugar free chocolate flavored syrup (torani or davinci style)
- For the caramel:
- 3 Tbsp salted butter
- 1/3 cup erythritol granulated sweetener (Swerve or other)
- 1/3 cup half and half
- 1/4 tsp xanthan gum
- 2 Tbsp bourbon
- 1/2 tsp caramel flavoring (aka “extract”)
- To assemble:
- 1/3 cup chopped walnuts (or any nut)
Directions
To make the brownies:
Combine the melted butter, almond flour, coconut flour, sweetener, vanilla extract, eggs (and yolk), cocoa powder, chopped chocolate, and sugar free chocolate flavored syrup in a medium bowl.
Stir lazily by hand until fully combined – don’t beat or whip or you’ll end up with a much cakey-er texture.
Pour into a parchment or foil lined 8×8 square pan.
Bake in a preheated 375 degree (F) oven for about 12-13 minutes, or until the center no longer jiggles when you gently shake the pan.
Remove and cool before slicing.
To make the caramel:
Melt the butter and sweetener together in a small saucepan over medium heat.
Cook, stirring constantly for about 2 minutes or until bubbling.
Add the half and half, xanthan bourbon, and caramel flavoring.
Whisking continually, cook for 3-5 minutes over medium heat.
It will get darker in color the longer you cook it.
Remove from heat when your desired color is reached.
Let it cool slightly to thicken.
To serve the brownies:
Remove the brownies from the pan and peel off the parchment or foil.
Add the cooled caramel to a small plastic ziplog baggie, then cut about 1/8 inch off of one of the bottom corners of the bag.
Gently squeeze the caramel over your brownies – you may have some leftover.
Sprinkle your chopped nuts evenly over the top of the brownies.
Then cut into 16 brownies (2×2 squares.)
Best served at room temperature, but if you are keeping them more than 24 hours, store in an airtight container in the refrigerator.
Combine the melted butter, almond flour, coconut flour, sweetener, vanilla extract, eggs (and yolk), cocoa powder, chopped chocolate, and sugar free chocolate flavored syrup in a medium bowl.
Stir lazily by hand until fully combined – don’t beat or whip or you’ll end up with a much cakey-er texture.
Pour into a parchment or foil lined 8×8 square pan.
Bake in a preheated 375 degree (F) oven for about 12-13 minutes, or until the center no longer jiggles when you gently shake the pan.
Remove and cool before slicing.
To make the caramel:
Melt the butter and sweetener together in a small saucepan over medium heat.
Cook, stirring constantly for about 2 minutes or until bubbling.
Add the half and half, xanthan bourbon, and caramel flavoring.
Whisking continually, cook for 3-5 minutes over medium heat.
It will get darker in color the longer you cook it.
Remove from heat when your desired color is reached.
Let it cool slightly to thicken.
To serve the brownies:
Remove the brownies from the pan and peel off the parchment or foil.
Add the cooled caramel to a small plastic ziplog baggie, then cut about 1/8 inch off of one of the bottom corners of the bag.
Gently squeeze the caramel over your brownies – you may have some leftover.
Sprinkle your chopped nuts evenly over the top of the brownies.
Then cut into 16 brownies (2×2 squares.)
Best served at room temperature, but if you are keeping them more than 24 hours, store in an airtight container in the refrigerator.
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