Cassava Flour Brownies with Caramel

Bars/Cookies Cacao Cassava Flour Coconut Sugar Cookies Dessert gluten free paleo

Cassava Flour Brownies with Caramel

Looking for a sinfully decadent dessert that is gluten and grain-free? Look no further. These dense cassava flour brownies are topped with a gooey coconut sugar caramel and chocolate chips. Just a small square will satisfy your sweet tooth.

Cassava Flour Brownies with Caramel

Cassava Flour Brownies with Caramel

Brownies:

  • 1/2 cup chocolate chips
  • 2 tablespoons maple syrup
  • 1/2 cup Anthony's Coconut Sugar
  • 1/3 cup coconut oil
  • 1/3 cup Anthony's Cocoa Powder
  • 2 eggs
  • 1/3 cup Anthony's Cassava Flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda

Caramel:

  • 1/2 cup Anthony's Coconut Sugar
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut cream
  • Pinch salt
  • 1/4 cup butter

Topping:

  • 1/3 cup chocolate chips

Brownies:

  1. Preheat the oven to 350° Fahrenheit and grease a 8"x8" glass baking dish.
  2. In a small saucepan, combine the chocolate chips, maple syrup, coconut sugar, coconut oil, and cocoa powder.
  3. Heat and stir over medium-low heat just until melted.
  4. Transfer to a mixing bowl. 
  5. Add the eggs and mix well. 
  6. Add the cassava flour, salt, and baking soda and stir until well mixed.
  7. Transfer to prepared baking dish. 
  8. Bake for 25-30 minutes. 
  9. Cool, cut, and remove from pan onto serving dish.

Caramel:

  1. In a small saucepan, combine the coconut sugar, maple syrup, coconut cream, and salt; mix well.
  2. Heat over medium-low heat and simmer for just a couple of minutes.
  3. Remove from heat and transfer to a small glass bowl.
  4. Stir in butter.
  5. Chill until cooled.

Assembly:

  1. Drizzle 3/4 of the caramel over the brownies.
  2. Sprinkle chocolate chips on top.
  3. Drizzle the remaining caramel.
  4. Serve and enjoy.

Prep time: 30 minutes

Cook time: 30 minutes

Yield: 16 brownies

 

Cassava Flour Brownies with Caramel



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