Salted Caramel Almond Butter Brownies (Gluten-Free, Dairy-Free, Easy One-Bowl Recipe)

These Salted Caramel Brownies have officially gone viral and for good reason. They’re rich, fudgy, naturally sweetened, and topped with the dreamiest vegan date caramel that melts right into every bite. Think gooey centers, chewy edges, salty-sweet perfection… basically everything you want in a brownie, but made with simple, better-for-you ingredients.

If you’ve been craving a cozy treat that feels decadent but still aligns with your everyday ingredients, this recipe checks every box. One bowl, minimal mess, and a topping that tastes like actual magic.

❤️ Why You’ll Love These Salted Caramel Brownies

• Naturally sweetened with maple syrup + dates

• Fudgy and gooey in the center with chewy edges

• Gluten-free + dairy-free friendly

• Uses almond butter for healthy fats and a rich texture

• Date caramel adds a deep, caramel-y sweetness without refined sugar

• Comes together quickly in one bowl

• Perfect for holidays, gifting, or weekly meal prep treats

• And… Instagram has spoken — they’re irresistible

Salted Caramel Brownies

Ingredients:

• 2 cups almond butter (or any nut butter/tahini — not granola butter)

• 2 flax eggs or regular eggs

• 1 ¼ cups maple syrup

• 1 tbsp vanilla extract

• ½ cup cacao or unsweetened cocoa powder

  • Use half chocolate protein powder for extra protein

• 1 tsp baking soda

• 1 tsp sea salt

• ½ cup chocolate chips – my fav here

• Toppings: vegan date caramel sauce, extra chocolate chips, flaky sea salt

Instructions

1. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, letting it hang over the edges for easy lifting later.

2. In a stand mixer fitted with the paddle attachment, mix the almond butter on medium speed until smooth.

3. Add the eggs or flax eggs, maple syrup, and vanilla extract. Mix until combined.

4. Add the cacao powder and baking soda, mixing until a thick, fudgy dough forms.

5. Stir in the chocolate chips, then transfer the batter to your prepared pan.

6. Top with more chocolate chips and a generous drizzle of date caramel.

7. Bake for 35–40 minutes, until the edges are set but the center stays slightly fudgy.

8. Remove from the oven, finish with flaky sea salt, and let cool before lifting out to slice.

Vegan Date Caramel Sauce

Ingredients

• ½ cup creamy almond butter

• ½ cup maple syrup

• ¼ cup coconut oil, melted and cooled

• 3–4 pitted dates

• 2 tsp vanilla extract

• Pinch of sea salt

Instructions

Blend everything until smooth and silky. Store in the fridge — it thickens beautifully as it chills. Warm a little or let come to room temp if you want it more spreadable/drizzle.

Serve warm, drizzle extra caramel on top, and try not to eat half the pan in one sitting. 😉

Salted Caramel Almond Butter Brownies (Gluten-Free, Dairy-Free, Easy One-Bowl Recipe)

These Salted Caramel Almond Butter Brownies are ultra-fudgy, naturally gluten-free, and sweetened with maple syrup. Made in one bowl with simple ingredients, they bake up rich and chocolatey with a swirl of homemade vegan date caramel and a sprinkle of flaky sea salt on top. Perfect for an easy, crowd-pleasing dessert.

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Servings 12 servings

Ingredients

  

1x2x3x

• 2 cups creamy all natural almond butter
• 2 flax eggs OR real eggs
• 1 1/4 cup maple syrup
• 1 tbsp vanilla extract
• 1/2 cup cacao powder or cocoa powder (can sub 1/2 for chocolate protein powder)
• 1 tsp baking soda
• 1 tsp sea salt
• 1/2 cup chocolate chips

Salted Caramel Sauce

• 1/2 cup all natural creamy almond butter
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted and cooled
• 3-4 pitted dates
• 2 tsp vanilla extract
• pinch of sea salt

Instructions

 

• Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, letting it hang over the edges for easy lifting later.
• In a stand mixer fitted with the paddle attachment, mix the almond butter on medium speed until smooth.
• Add the eggs or flax eggs, maple syrup, and vanilla extract. Mix until combined.
• Add the cacao powder and baking soda, mixing until a thick, fudgy dough forms. Stir in the chocolate chips, then transfer the batter to your prepared pan.
• Top with more chocolate chips and a generous drizzle of date caramel. Bake for 35–40 minutes, until the edges are set but the center stays slightly fudgy.
• Remove from the oven, finish with flaky sea salt, and let cool before lifting out to slice.

Salted Caramel Sauce

• Blend everything until smooth and silky. Store in the fridge — it thickens beautifully as it chills. Warm a little or let come to room temp if you want it more spreadable/drizzle.

Tried this recipe?Let us know how it was!