Refined Sugar-Free Salted Caramel Brownies

Directions

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.