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.
Ingredients
- 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!