If you're looking for a fudgey, gooey, caramel brownie recipe then look no further. Healthie Nut has created this delicious recipe and we can guarantee you that it's one of the best you’ll ever taste! It is full of a rich, chocolate flavour and is filled with chunks of pecans and is topped with a gooey almond butter caramel sauce.
It is also gluten free, vegan and refined sugar free. This recipe will definitely leave you coming back for more!!
Ingredients
Almond Butter Caramel
¼ cup maple syrup
¼ cup coconut butter
2 tbsp creamy almond butter
1 tsp corn or arrowroot starch
1 tsp vanilla extract
Brownies
2 tbsp flax seed meal
4 tbsp water
⅓ cup creamy almond butter
¼ cup softened coconut butter*
2 tbsp non-dairy milk
1 tsp vanilla extract
1 cup almond flour
½ cup coconut sugar
¼ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup roughly chopped pecans
¼ cup chocolate chips (optional for topping)
Instructions
Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper.
To a small saucepan, combine all ingredients for caramel except vanilla extract. Over medium heat, bring mixture to a simmer. Cook for 1-2 minutes until thickened and the caramel covers the back of a spoon. Take caramel off the heat and whisk in vanilla. Set aside.
Combine flax seed meal and water in a small bowl. Set aside for 5 minutes to thicken. To a large mixing bowl, add flax eggs, almond butter, coconut butter, milk, and vanilla extract. Whisk vigorously until smooth. Add almond flour, coconut sugar, cocoa powder, baking powder and soda, and salt. Use a wooden spoon or spatula to combine until a thick fudgy batter forms. This batter will seem dry at first, but eventually will become really thick and fudgy, just keep at it! Fold in chopped pecans.
Press batter into the prepared baking dish in an even layer. The batter won't cover the whole baking dish, so I pressed it into half of the 8×8 and it was the perfect size! Take 3 heaping tbsp of the almond butter caramel and spread over the top. Bake for 25-26 minutes. until caramel forms a slight crust on the sides, bubbles, and the brownies are firm to touch. Make sure not to over bake it or you won't have a fudgy texture.
While brownies are still hot, sprinkle on some more chopped pecans and chocolate chips if preferred. Let brownies cool for 10 minutes before slicing into nine even portions.
Store extra caramel in an airtight container in the fridge for 2-3 days.
Recipe Notes *The softened coconut butter will be paste-like. I heated up my coconut butter in the microwave for 25 seconds to yield this texture.
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