A little stevia in this recipe boosts the sweetness, which decreases the amount of coconut sugar needed. If you’ve tried stevia in the past and not enjoyed it, try again. Knowing how to use stevia is the key to great refined sugar-free desserts.
- AMY'S BASIC FLOUR BLEND
- 1 cup sorghum flour
- 1 cup garbanzo-fava bean flour
- ½ cup potato starch
- ½ cup tapicoa starch
- 6 tablespoons coconut oil, melted
- ½ cup coconut palm sugar
- 2 large eggs, preferably organic, at room temperature
- ½ cup unsweetened cocoa powder
- 2 teaspoons sugar-free vanilla extract
- ¼ teaspoon alcohol-free liquid vanilla stevia
- ½ cup Amy’s Basic Flour Blend
- 1 teaspoon baking powder
- ½ cup unsweetened dairy-free milk, such as SoDelicious Unsweetened Coconut Milk
- SALTED CARAMEL
- 6 tablespoons coconut palm sugar
- 2 tablespoons dairy-free margarine, such as Earth Balance Soy-Free Natural Buttery Spread
- 2 tablespoons coconut oil
- 2 tablespoons full-fat canned coconut milk, such as Thai Kitchen
- ¼ teaspoon sugar-free vanilla extract
- ⅛ teaspoon sea salt
For Amy’s Basic Flour Blend: Combine all ingredients and mix well; store in an airtight container in the refrigerator.
For the brownies: Preheat the oven to 350° F. Grease an 8-inch x 8-inch baking pan. Set aside.
Beat the coconut oil and coconut palm sugar together in a medium bowl until the sugar is the consistency of wet sand. Beat in the eggs, then mix in the cocoa powder, vanilla extract and liquid stevia.
In a separate small bowl, whisk together the flour blend and the baking powder. Add the flour blend to the egg mixture in three additions, alternatively with the dairy-free milk, starting and ending with the flour.
Turn the batter into the prepared baking pan, tapping the pan a few times to release any air bubbles. Bake for 15 to 18 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Let the brownies cool completely on a wire rack.
For the salted caramel: Put the coconut palm sugar in a blender or spice grinder and process until powdered. Set aside.
Add the dairy-free margarine and coconut oil to a small, heavy-bottomed sauce pan. Melt over medium heat. Once melted, add the powdered coconut palm sugar and stir until melted. The oil, butter and coconut palm sugar will still be separated at this point.
Whisk in the coconut milk. The mixture will become cohesive. Bring to a boil, reduce to a simmer, and let cook for 3 minutes. Remove from the heat and stir in the vanilla.
Carefully place the caramel in a heat-proof container and let cool completely in the refrigerator. This will take several hours.
Remove the caramel from the refrigerator one hour before serving. Just before serving, drizzle the cooled caramel over the brownies, or place in a piping bag with a #2 tip and pipe across the brownies. Sprinkle sea salt over the brownies. Cut into (2-inch x 2-inch) squares and serve. Store leftovers in an airtight container in the refrigerator.
Calories: 120, Carbohydrates: 15 g, Protein: 2 g, Fat: 7 g, Cholesterol: 25 mg, Sodium: 50 mg, Fiber: 1 g
Recipe by Amy Green, who has been living gluten- and refined sugar-free since February 2004. She is the founder of SimplySugarAndGlutenFree.com and author of Simply Sugar & Gluten-Free: 180 Easy & Delicious Recipes You Can Make in 20 Minutes or Less.