Fudgy Salted Caramel Brownies (Paleo, gluten-free)

These Paleo Salted Caramel Brownies might be the most indulgent almond flour brownies ever.

The name says it all: rich, fudgy brownies smothered in an easy, creamy salted caramel sauce. Then they’re drizzled with extra chocolate because why not?

Plus these almond flour brownies are Paleo, gluten-free, dairy-free and refined sugar-free!

(This post was originally published Feb. 1, 2020, but was updated April 20, 2022.)

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Paleo Salted Caramel Brownies

Fudgy brownies are one of the best desserts ever, but for those of us that are gluten-free, grain-free and dairy-free, we need a better option.

So this flourless version is made with wholesome ingredients like almond flour, unsweetened chocolate, cocoa powder and is sweetened only with dates.

Dates are a great way to sweeten desserts as they’re a natural, whole food that actually have nutritional benefits! But most importantly they impart a deep, almost caramel-y flavor.

Plus the caramel sauce could not be easier – no standing over a pot of boiling sugar while it crystallizes or burns. No one will be able to resist these!

What you need for Paleo Salted Caramel Brownies

Ingredients:

• 1/2 cups superfine blanched almond flour (I love Oh! Nuts and Honeyville almond flours; do not use almond meal)
• 1/4 cup unsweetened chocolate (I used Guittard for this recipe and love it)
• 1/3 cup unsweetened cocoa powder
• 1 cup of pitted dates
• 1 cup very warm water
• 2 large eggs
• 1/4 cup palm shortening, plus more for greasing the pan
• 2 teaspoons vanilla
• 3/4 teaspoon fine sea salt

The easiest caramel sauce ever needs:

• 1 tablespoon honey
• 1 tablespoon maple syrup
• 1.5 teaspoons ghee or grass-fed butter
• 1 teaspoon full-fat unsweetened coconut milk or coconut cream
• 1/8 teaspoon fine sea salt

The chocolate drizzle needs:

• 2 tablespoons unsweetened chocolate
• 1 tablespoon honey
• 1-2 teaspoons full-fat unsweetened coconut milk or coconut cream

Equipment:

• an 8×8″ baking dish
• a blender
• measuring cups
• measuring spoons
• 1 large mixing bowl
• a spatula (the kind for stirring, not flipping)
• 1 small mixing bowl, heat-proof
• 1 small mixing bowl for the caramel
• 1 small mixing bowl for the chocolate sauce

How to make these Paleo Salted Caramel Brownies

Heat the oven to 350°.

First, make your date paste: Pour 1 cup very warm water into your blender jar. Add the dates and make sure they’re as submerged as possible. Let them soften for 15-20 minutes, depending on how dry they are.

Meanwhile, in a small, microwave-safe bowl, melt the chocolate and palm shortening (separately) by microwaving for 30 seconds at a time, stirring after each round. It will probably take about 60-90 seconds.

Alternately, add them to a small, heat-proof bowl set over a small saucepan filled with 1″ water (make sure the water isn’t touching the bottom of the bowl) and heat over medium heat, stirring occasionally, until melted. Let cool to room temperature.

In a large mixing bowl, stir together the almond flour, cocoa powder and salt.

Blend the dates and water until totally smooth, stopping to scrape down the sides of the jar as necessary.

Add the cooled chocolate, palm shortening, eggs and vanilla to the date paste. Blend until smooth.

Pour the date mixture into the dry ingredients and stir until smooth.

Grease an 8×8″ baking dish with palm shortening.

Pour the batter into the pan and bake for 32-37 minutes.

At 32 minutes, it’ll be fudgy with slightly dry edges. By 37 minutes, it’ll be even drier around the edges but still fudgy.

Let cool to room temperature.

For the caramel sauce: in a small bowl, stir together the honey, maple syrup, coconut milk and salt. Use immediately.

For the chocolate sauce: in a small bowl, stir together the chocolate, honey or maple syrup, and coconut milk. Use immediately.

Drizzle the two sauces over the brownies and serve.

Do I need to add the sauces?

Nope! These brownies are great on their own.

Can I make them ahead of time?

Yep! Once the brownies have cooled and you’ve added the sauces, they can be kept in the fridge for up to 5 days.

Straight from the fridge they’re even fudgier, almost truffle-like. The caramel and chocolate sauces will be more firm.

You can bring the brownies to room temperature and the sauces will be softer and gooier.

Can I freeze them?

Yep! For up to 3 months. Once cooled but before adding the sauces, I recommend cutting the brownies into 9 large bars and wrapping them individually in plastic wrap.

Thaw them in the fridge overnight. You can add the sauces when the brownies are fridge cold (they’ll firm up pretty quickly) or bring the brownies to room temperature first (the sauces will be softer and gooier).

Other recipes you might like

1. Flourless Chocolate Espresso Cake with Kahlua Whipped Cream
2. Flourless Double Chocolate Orange Macaroons
3. Dairy-Free Creme Brulee
4. Hot Chocolate Skillet Cake

Print Recipe

5 from 7 votes

Fudgy Salted Caramel Brownies (Paleo, Gluten-free)

Rich and indulgent, these easy brownies will seduce anyone who tries them. Plus they happen to be Paleo, gluten-free, dairy-free and refined sugar-free!

Prep Time20 mins

Cook Time37 mins

Total Time57 mins

Course: Dessert

Cuisine: American

Keyword: almond flour, brownies, cocoa powder, dairy free, dates, gluten free, paleo, refined sugar free

Servings: 9 bars

Author: Don Baiocchi

Ingredients

For the brownies:

• 1 cup very warm water
• 1 cup dates
• 1/4 cup chopped unsweetened chocolate
• 1/4 cup palm shortening, plus more for greasing the pan
• 1½ cups superfine blanched almond flour (not almond meal)
• 1/3 cup unsweetened cocoa powder
• 3/4 teaspoon fine sea salt
• 2 large eggs
• 2 teaspoons vanilla

For the salted caramel sauce:

• 1 tablespoon honey
• 1 tablespoon maple syrup
• 1½ teaspoons ghee or grass-fed butter, softened/room temperature (not melted)
• 1 teaspoon full-fat, canned coconut milk, room temperature (very important)
• 1/8 teaspoon fine sea salt

For the chocolate sauce:

• 2 tablespoons chopped unsweetened chocolate, melted and cooled
• 1 tablespoon honey or maple syrup
• 1-2 teaspoons full-fat, canned coconut milk, room temperature (very important)

Instructions

For the brownies:

• Heat the oven to 350°.
• Pour 1 cup very warm water into your blender jar. Add the dates and make sure they're as submerged as possible. Let them soften for 15-20 minutes, depending on how dry they are.
• Meanwhile, in a small, microwave-safe bowl, melt the chocolate and palm shortening (separately) by microwaving for 30 seconds at a time, stirring after each round. It will probably take about 60-90 seconds. 

  Alternately, add them to a small, heat-proof bowl set over a small saucepan filled with 1" water (make sure the water isn't touching the bottom of the bowl) and heat over medium heat, stirring occasionally, until melted. Let cool to room temperature.
• In a large bowl, stir together the almond flour, cocoa powder and salt.
• Blend the dates and water until totally smooth, stopping to scrape down the sides of the jar as necessary.
• Add the cooled chocolate, palm shortening, eggs and vanilla to the date paste. Blend until smooth.
• Pour the date mixture into the dry ingredients and stir until smooth.
• Grease a 8x8" pan with avocado oil, palm shortening or coconut oil. Pour the batter into the pan and bake for 32-37 minutes. At 32 it'll be fudgy with slightly dry edges. By 37 minutes it'll be even dryer around the edges but still fudgy. Let cool to room temperature. Drizzle over the caramel and chocolate sauces and slice (see notes below).

For the caramel sauce:

• In a small bowl, stir together the honey, maple syrup, ghee or butter, coconut milk and salt. Use immediately.

For the chocolate sauce:

• In a small bowl, stir together the melted, cooled chocolate, honey or maple syrup, and coconut milk. Use immediately.

Notes

These brownies are very rich so cutting them into 9 bars is very generous. You can cut those bars in half diagonally for 18 triangles. Or you can cut the pan into 16 smaller brownies instead (cut 3 rows down, 3 across).

You can leave off the sauces and enjoy the brownies on their own. 

Chill the brownies, pre- or post-sauce, in the fridge for up to 5 days. If eaten straight from the fridge the sauces will be a little firm.

You can freeze the brownies pre-sauce. Cut into 9 bars and wrap them individually in plastic wrap. Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight. Add sauces once thawed, if desires. If the brownies are fridge-cold, the sauces will set up somewhat firmly.

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