Sea Salt Caramel Brownies


I was always the kid eating a bag of popcorn with a handful of chocolate candies  at the same time.  There is just something so good about mixing salty and sweet.  Your taste buds just don’t know what to do!

These decadent brownies are a combination of two of my favorite recipes:  my perfect brownies and easy caramel, then sprinkled with a little bit of sea salt.  I use himalayan sea salt, which has a lovely pink hue.  But use whatever course sea salt you have on hand.  Whatever you do, do NOT use table salt.

The Perfect Brownie

  • 1/2 cup butter
  • 4 oz unsweetened chocolate
  • 1/4 cup coconut oil
  • 3/4 cup honey
  • 2 eggs
  • 2 tablespoons cocoa powder
  • 2 tablespoons coconut flour, packed
  • 1/4 cup almond flour, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  1. Preheat oven to 325.  Grease a 9×9 square baking dish (for thick brownies) or 9×13 glass dish for regular brownies.
  2. Melt together the butter, chocolate and coconut oil.
  3. Whisk in the honey.  Allow mixture to cool down before adding your eggs.
  4. Stir in your eggs.
  5. Add your flours, baking soda and salt.  Whisk well to combine.
  6. Spread mixture evenly into greased baking dish.
  7. Bake for 25-30 minutes.
  8. Let cool completely before topping with caramel.

Easy Caramel

  • 1/2 cup of butter, room temperature
  • 1/2 cup of honey
  • 1/2 cup of cashew cream, coconut milk or heavy cream
  1. In a heavy bottom saucepan, combine butter and honey.  Bring to a boil.
  2. Continue to cook, stirring frequently until it turns a dark caramel color.  You want it to be slightly darker than what you want in the end.  Remove from burner.
  3. Add milk (stand back, it will splatter!)  Stir to combine.
  4. Let cool slightly and allow to thicken, about 5 minutes.
  5. Pour caramel onto cooled brownies.  Spread evenly to cover.
  6. Sprinkle with sea salt.
  7. Cut into small squares, as they are very rich!  These cut most cleanly once chilled.
  8. Store in an airtight container in the fridge up to 1 week.

*Or try them warmed up for a gooey treat!

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22 Responses to Sea Salt Caramel Brownies

  1. Michelle lindahl says:

    Wow those look yummy. I bet they taste as good as they look sure wish I had all the ingredients on hand!

  2. Kathy W. says:

    Just looking at these makes my mouth water! I will be making these today!

  3. Jenni says:

    Can I substitute xylitol for honey? Or will it screw up the consistency?

    • Michelle says:

      I haven’t worked with xylitol, so I can’t guarantee the results. Sounds like an experiment, be sure to let us know if you try!
      ~Michelle

  4. Gem Ross says:

    In my experience the best way to sweeten with granules with out changing the consistency is to add both. So in this recipe try 1/2 cup of xylitol and 1/4 cup of liquid sweetener of your choice so that the result is still moist.

  5. Janet says:

    Has anyone has tried replacing the butter with ghee–even in a similar recipe? My son has a casein allergy, but I’d love to make these without worrying about wasting the ingredients. Thanks!

    • Michelle says:

      Hi Janet,
      I think the ghee would work just fine, or even using more coconut oil in its place. Please be sure to come back and share how they turned out for your son! Take care.
      ~Michelle

  6. Miranda says:

    These are SO good. My glass dish is 8×8, so I had to cook the brownies another 10-15 minutes. They don’t taste grain free at all. Normally coconut flour will make things taste a little chalky and almond flour will make things taste spongy/nutty, but man these are perfect.

    I also goofed on the caramel and accidentally added everything at once instead of adding the coconut milk last. Whoops. I had to cook that a little longer too, but it still came out great.

    • Michelle says:

      Miranda,
      I’m so glad you enjoyed them, and even with your goof-up (trust me it happens to the best of us!) it still turned out :) Thanks for the great feedback!
      Take care
      ~Michelle

  7. Janelle says:

    I’m gluten free, but also allergic to almonds. Any suggestions on a substitute for the almond flour? Thanks!

  8. stacy says:

    Thanks for the recipe! The brownies were so good. I don’t know what I’m doing wrong for the caramel though? Not sure if it’s a timing thing or not. When I browned the carmel it smelled and tasted yucky…so on my next attempt I didn’t cook it as long… it turned out runny. Any tips on how to get pretty, good tasting carmel? What kind of honey – I tried filtered on the first and raw on the second attemp? I used coconut milk does that matter?

  9. Gwen B. says:

    Made these for Christmas and they are outstanding! The depth of the chocolate flavor is astounding and they’re so rich, a little goes a long way. I added a little maple syrup to the chocolate batter because we were entertaining people with a real sweet tooth, used to S.A D. (Just a little to taste). I won’t do that for the next batch and we’ll be fine. Definitely worth making again, I’m so proud of these and I will say they are best chilled. Thank you!

  10. Lauren says:

    What would you suggest for being a good egg replacer for this recipe?
    Thank you so much!
    Lauren

  11. Steph says:

    These look amazing! Maybe I’m overlooking something in the recipe but at what step do i add the cocoa powder? Thx!

  12. Sarah says:

    I’m making these now, and THE MOST INCREDIBLE SMELL is filling my kitchen! Thanks so much for the recipe!

  13. Hi

    Thanks for the recipe. I made these today but the texture of mine in no way resembles yours in the picture. Would u have any idea what I may have done wrong?

    Thanks
    Geoff

  14. C.M. says:

    This recipes another winner! Michelle, girl you hit it out the park! I work second shift, and we’re having a cookie party right at this very moment. Everyone brought in cookies to share, but I went off grid and made these brownies. I cut them into bite sized pieces, drizzled the caramel over them & then sprinkled some hawaiin pink clay seasqlt on top. We had just run out of honey, so instead of running to the store for one ingredient, I nervously subbed Agave. It just took a lot longer to thicken & caramelize, but IT WORKED! OMG you should see them right now! Their all going crazy over your gluten free brownies! And as usual, most of these folks brought in store bought pre-packaged cookies. Thanks so much Michelle for giving us such amazing, delicious, healthier options. (& of course, I’m telling them about your wonderful site too! Best wishes, CM)

  15. Lindsay says:

    Love love love these! Eating rt now! I put them on my blog! I added some vanilla and gave your site mad love because these are really amazing!

  16. Kimberly says:

    I stumbled a crossed your site while googling hazelnut flour cookies, on Saturday. Since then, (its only Monday)I have been a fool in the kitchen. I made the hazelnut thumbprint cookies, cinnamon raisin cookies, and tonight the salted caramel brownies. All kid tested and approved!
    These are best Paleo/SCD/GAPS treat recipes, hands down! You need to publish a book.
    Your amazing, inspiring and we love your recipes! Thank you so much for sharing=)

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