Cinnamon Salted Caramel Brownies (gluten free, vegan)

Baker Bettie Brownies, Fall, Gluten Free, Sweets, Vegan 55 Comments

Cinnamon Salted Caramel Brownies (vegan, gluten free)

Ok Vegan MoFo’ers I’m back! I totally intended to do today’s post and tomorrow’s post during the week but things got a little too hectic around here and it just didn’t happen. I will do better next week!

Cinnamon Salted Caramel Brownies (vegan, gluten free)

On Wednesday I promised you these Cinnamon Salted Caramel Brownies after I posted my Cinnamon Salted Caramel Sauce recipe. I have to admit I got the idea for this concept some time ago when Cara from Fork and Beans asked me to do a guest post on her amazing blog.

That girl is so freaking talented and creative that I knew what I came up with needed to live up to her awesomeness  After A LOT of brainstorming I came up with a Salted Caramel Skillet Cookie made from  a Raw Salted Caramel I had made before. Today’s recipe is really just a variation on a theme. The concept is the same. Just a few different ingredients for a totally new flavor!

Cinnamon Salted Caramel Brownies (vegan, gluten free)

This recipe is a synch to throw together. Just prepare the Salted Caramel Sauce in your blender then mix it with a few dry ingredients and in 20 minutes, viola! Warm, gooey, Cinnamon Salted Caramel Brownies. You will even have lots of left over sauce to drizzle over top and save for ice cream. Speaking of ice cream, stay tuned for tomorrow’s Fall ice cream recipe!

Cinnamon Salted Caramel Brownies (vegan, gluten free)

Cinnamon Salted Caramel Brownies (gluten free, vegan)

Prep Time: 6 minutes

Cook Time: 15 minutes

Yield: 9 Servings

Ingredients

    for the salted caramel
  • 1 cup almond butter
  • 1¼ cup pure maple syrup
  • ¾ cup solid coconut oil (use non-virgin if you do not want the taste of coconut)
  • 2 TBSP vanilla extract
  • 2 tsp cinnamon
  • ¾ tsp kosher salt
  • for the brownies
  • 1/2 cup cocoa powder (unsweetened)
  • 2 cups sifted almond flour
  • 1 1/2 cups salted caramel sauce

Instructions

  1. Put all ingredients for the salted caramel into a food processor or a high speed blender.
  2. Blend on high for approximately 2 minutes, scraping the sides down periodically. (blending this long will create a very sticky caramel like sauce) THIS STEP IS IMPORTANT! DON't SKIP DOING IT FOR THIS LONG!
  3. In a large bowl, combine cocoa powder, almond flour.
  4. Pour 1 1/2 cups of the salted caramel sauce into the mixture and stir until well combined.
  5. Spread the mixture evenly into a lightly oiled 8x8 pan.
  6. Bake at 350 for 12-15 minutes, until a toothpick inserted in the middle comes out clean.
  7. Drizzle warm salted caramel over the top.
  8. Allow to cool in the pan before slicing.
http://bakerbettie.com/cinnamon-salted-caramel-brownies-gluten-free-vegan/

Baker BettieCinnamon Salted Caramel Brownies (gluten free, vegan)

Comments 55

    1. Post
      Author
  1. Dawn (Vegan Fazool)

    If I wasn’t just in the kitchen for five straight hours (MoFoing it up!) I would totally make these right now. I’m taking a little break until I have to check the contents of my oven in, oh, three minutes!

    I may just have to (at least!) make that caramel sauce.

    Adding another great blog to my roll :-) I love MoFo!

    XOXO!
    Dawn
    Vegan Fazool Blog
    MoFo Theme: Homesteading it in October!

    1. Post
      Author
      Baker Bettie

      Hi Jessie,

      You can substitute it for molasses. I haven’t tried this yet, but I’m sure the consistency would be great. The molasses may change the “caramely” flavor that the maple syrup gives. I would maybe do 1/2 and 1/2.

      The other option is to cut the caramel recipe in half. That will give you just enough to make the brownies.

    1. Post
      Author
    1. Post
      Author
    1. Post
      Author
      Baker Bettie

      Hi Linda, glad you thought they were tasty! Thanks for trying out the recipe. You know, I should have mentioned, and now I will edit the recipe, that the cheaper coconut oil (the more refined stuff) is better for baking because it doesn’t have the coconut flavor. If you don’t mind the coconut flavor, then the Virgin stuff is fine. I’m guessing that the coconut flavor overtook the cinnamon, because mine have always had a strong cinnamon taste. If you do try them again and don’t want the coconut flavor, use a cheaper non-virgin oil. You could also increase the cinnamon by 1/2 tsp if you want an even stronger cinnamon flavor!

  2. Mandie

    I made the caramel, it was absolutely awesome! I was so pumped, I thought how could I mess up the brownies now? Well, somehow I managed to do the impossible. My brownies came out of the oven with a thick layer of liquid on top. I’m not sure if it’s from the coconut oil, or if it was because I used the end of my almond butter, but… yeah. So they were dense, oily, and underbaked in the middle. Silver lining, I now have extra caramel from not putting any on top of finished brownies. I’ve eaten it on everything and with every meal for 24 hours. YUM

    1. Post
      Author
      Baker Bettie

      Well, I am so glad that the caramel worked out for you! I’m so sorry about the failure with the brownies. Just to help me figure out what might have gone wrong, did you change anything about the recipe? Did you make the gluten free version or the regular version? I am going to make these again this week to double check measurements, but I have received feedback that they turned out for some other people. I don’t like it when my recipes don’t work out.

      Anyway, hope you are having a good weekend and glad you have been enjoying that caramel!

      1. Mandie

        I made everything exactly to recipe, except I used honey instead of molasses (I’m dairy and egg intolerant, so I cook vegan-ish). I made the regular version, I didn’t have the ingredients for gluten-free. I ended up soaking the oil off the top, sprinkling some cocoa powder on top, and sticking it back in the oven… that seemed to help some (and it’s not like I’m not eating it anyway :) ). I’m not worried, I’m totally going to give the another try. Could it have been because I used 3/4 cup melted coconut oil instead of using it in it’s solid foim?

        1. Post
          Author
          Baker Bettie

          Hmmm, well the recipe doesn’t use honey or molasses, it uses maple syrup, but I don’t think either of those things would make it oily. As far as using the melted coconut oil, I guess it could be that. When I make it, I do use it in it’s solid form but I’m just wondering if you melted it before you measured it? I feel like 3/4 cup of melted coconut oil might be more than 3/4 cup solid coconut oil.

          1. Rachel

            The melted oil is most likely the problem. When you’re cooking with solid fats, you’re relying on the fat’s melting point to keep things volumized and well incorporated. When you use liquid fat in a recipe which requires a solid, it usually ends up really flat and oily.

          2. Post
            Author
            Baker Bettie

            This is a really good point Rachel! I edited the recipe to specify using solid coconut oil which is what I always do for this recipe but people are so in the habit of melting coconut oil. Thanks for your input!

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  4. Avriel

    I just made this, and my blender broke!!!! My arm is ridiculously tired, it definitely could have been better but the sauce turned out ok, can’t wait to try this again with a working blender.

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  9. Sheridan

    This recipe looked amazing so I couldn’t pass up the chance to try it. Salted caramel Paleo brownies??? Count me in! The caramel sauce is surprisingly delicious! I wasn’t sure I was getting the texture right at first but it turned out great. I followed the directions exactly. I may have overlooked the brownie batter a tad, but not enough to come even close to ruining them. The only downside to this recipe is that it may be hard to sell to traditional brownie lovers, or those who haven’t eliminated processed wheat or sugar from their diet. I could see some people not liking them for this reason. For my husband and me, however, this is a great substitute. Are these your run of the mill, ooey gooey boxed brownies? No. But I will take these little bites of yummy and enjoy every bit over the processed refined stuff at the store. Overall, a really good recipe! This will be my go-to Paleo food fpr when i am craving something sweet. I am sending a batch for my husband to bring to work (a lot of his coworkers are Paleo). Thanks for a beautiful and unique dessert !!!

  10. Moon Shadow

    Hi Bettie! Thank you so much for sharing this recipe! You deserve a lot of love and admiration for your dedication to making wonderful vegan treats. I appreciate you very much. Your salted caramel sauce is heavenly and I’m sure the brownies are too. I wanted to follow your brownie recipe exact but forgot to buy almond flour. I was a little worried about how they’d turn out but went ahead and used unsifted whole wheat flour (couldn’t find my sifter either!) The dough was very crumbly and dry. I used my hands to combine it and the oil came through but it was still quite crumbly. It did stick together when I pressed it in the pan so I hoped they might be ok, but they turned out very dry. I’m also at a high altitude. I could be wrong but I’m guessing they turned out dry because 1. The whole wheat flour is heavier to begin with so I should have used almond flour, 2. The sifting process aerates the flour and lightens it so you’re using less, and 3. I should have decreased the baking time due to a higher altitude. Do you think the flour was the main issue or not following altitude adjustments? Or both? If you have any suggestions, I would love to hear them so I’m on the right track for next time around. Again, thank you so much sharing your knowledge and expertise in vegan baking. <3

    1. Post
      Author
      Baker Bettie

      Whole wheat flour is much heavier and coarse because the bran and the germ haven’t been removed, like in white flour. I’m guessing it is a combination of the high altitude and the whole wheat flour. Do you only have whole wheat flour or do you also have white flour? I would try it again with a combination of the two. 1/2 whole wheat and 1/2 white, or if you can try it with almond flour. You might also try using slightly more of the caramel sauce. At higher altitudes you typically do need some extra moisture. It is so hard to know the exact reason especially if I am not there playing with the batter, but I hope this helps point you in the right direction!

      1. Moon Shadow

        Thank you for the suggestions, Betty, and for taking the time to read & reply to my post. Sorry for the delayed response. I finally bought some almond flour & I found my sifter! Yay! I will let you know how the second round turns out ~

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  13. sara

    The caramel sauce is awesome but the brownies came out super oily and have a strange texture. I didnt sift my almond flour but I did everything else exactly as told. Ive never cooked with almond flour before. Does it always leave a gritty texture? I didnt see an option for a non-GF version but I saw you mention it to someone else in the comments.Did I maybe not cook them long enough or did I do something else wrong?theyre still decent since I loaded them up with caramel sauce but ai was hoping my brownies would look like the ones in your picture! Mine look like they have tiny white beads in them…either coconut oil or almond flour??

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