Cinnamon Salted Caramel Brownies : Vegan, Gluten Free

Recipe From: BakerBettie website

Note: This is an expensive recipe. Almost all of the ingredients will come from the HyVee Health Market, and things like Almond Butter, Coconut Oil, Real Maple Syrup, and Almond Flour aren't cheap. But they are typically staples you only use a small amount of in other recipes. You use a lot of these in this recipe, but I promise it is worth it. This recipe is DELICIOUS. It is rich, so you're not tempted to eat more than one brownie at a time, so they last a while! Make it. Enjoy it. You won't regret it!

Ingredients:

for the salted caramel sauce:

• 1 cup almond butter
• 1 1/4 cup pure ("real") maple syrup
• 3/4 cup solid coconut oil
• 2 tablespoon vanilla extract
• 2 teaspoon cinnamon
• 3/4 teaspoon salt

for the brownies

• 1 1/2 cups of salted caramel sauce (from above)
• 1/2 cup unsweetened cocoa powder (i bought regular cocoa powder and it was fine)
• 2 cups sifted almond flour

Directions (prepare to get sticky):

• In a large mixing bowl, combine cocoa powder and almond flour.

• Put all ingredients for the salted caramel sauce into a food processor or high-speed blender.

• Blend on high for two minutes, scraping the sides down periodically. *DON'T SKIP ON BLENDING FOR THIS LONG.* Blending for this long will create the sticky caramel-like sauce!

• Pour 1 1/2 cups of the salted caramel sauce into the flour/cocoa mixture and stir until well combined.

• Spread the mixture evenly into a lightly oiled parchment paper-lined 8x8 pan.

• Bake at 360 degrees for 12-20 minutes, until a toothpick inserted into the middle comes out clean. 

• Drizzle warm salted caramel sauce over the top of the brownies. 

Earlier, I poured any remaining sauce from the food processor to a measuring cup. I now put the cup into the microwave for about 15 seconds to warm it up enough to pour.

• Allow to cool in the pan.
• Enjoy!