Ingredients
Scale
Caramel
- ½ cup pure maple syrup (I use Parker Maple)
- ¼ cup grass-fed butter (or sub sustainable palm shortening)
- 3 Tbs coconut cream
Brownies
- 1 (16 ounce) jar creamy roasted almond butter
- 2 eggs
- 1/3 cup Lakanto monkfruit maple-flavored syrup*
- 1/2 cup pure maple syrup
- ¼ cup collagen peptides (I use Vital Proteins)**
- 1 Tbs vanilla extract
- 1/2 cup cacao powder
- 1/4 tsp salt
- 1 tsp baking soda
- ½ cup dark chocolate chips
- Flaky sea salt for topping (I use Maldon)
Instructions
- Preheat your oven to 325°F.
- Start by making the caramel: place the syrup, coconut cream and butter in a small saucepan and bring to medium heat.
- Once it reaches a boil, let it bubble for about 3-5 minutes.
- Carefully pour the hot caramel onto a small parchment paper-lined plate. Place in the freezer for about 45 minutes to harden up. (It might not get completely solid, and that’s OK.)
- For the brownies: in a large bowl, blend almond butter until smooth with a hand mixer or stand mixer.
- Blend in the eggs, then blend in monk fruit syrup, maple syrup and vanilla extract.
- Blend in the cacao, salt and baking soda, then fold in chocolate chips.
- Line a 8×8-inch baking dish with parchment paper, then pour the batter into the dish.
- Take pieces of the caramel from the plate in clumps, and place them on top of the brownies. Reserve a small amount of the caramel for after baking.
- Bake the brownies for about 30 minutes, or until cooked through. Sprinkle a few extra chocolate chips and the remaining caramel on top, then let the brownies cool for 30 minutes (it’s a hard wait, but necessary!) Sprinkle the brownies with the flaky salt. Enjoy!
Notes
- *I used this monkfruit syrup to cut down on the sugar in the recipe, but if you don’t have it on hand, you can just sub equal amounts of maple syrup
- **Omit collagen for vegetarian