Heal Me Delicious

Salted Caramel Blondies

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These Salted Caramel Blondies are thick, chewy and delicious. They’re topped with a decadent caramel sauce and a sprinkle of flaky salt and they’re AIP, paleo and dairy-free.

a batch of caramel blondies topped with flaky salt on a white parchment sheet

This post is brought to you by Bob’s Red Mill. The products used in this recipe were sent to me by Bob’s and the opinions and text are all mine.

These Salted Caramel Blondies are divine! Any blondie lover knows that the best blondies are fudgey and soft. These AIP Blondies meet that mark – they’re chewy, thick, soft and flavorful.

The caramel sauce is warm and rich and perfectly complimented by the flaky salt sprinkled at the end. Can you say sweet and salty heaven? These are sure to make your Valentine’s (or any day) a lot sweeter!

a batch of salted caramel blondies with one bite taken out of the blondie in the foreground, a spoon covered with caramel sauce, a white ramekin with caramel sauce and a yellow, red and green bag of coconut flour in the bottom left of the image

Here are the main ingredients in these Salted Caramel Brownies

  • Cassava flour – I used Bob’s Red Mill Cassava flour in this recipe
  • Coconut flour – this helps create the perfect soft texture. My go-to brand for coconut flour is always Bob’s Red Mill Organic Coconut Flour
  • Coconut butter – you’ll want to make sure you’re using melted coconut butter. The texture should be runny and easily pourable. I like to run my glass jar under hot water and use a spoon to stir the entire jar until it liquifies.
  • Coconut oil – as with the coconut butter, you want to use liquid/melted coconut oil in this recipe.
  • Coconut sugar – this gives the blondies that characteristic warm, caramel-like flavor
  • Unsweetened applesauce
  • Coconut cream or full fat coconut milk
  • Gelatin
  • Apple cider vinegar
five caramel blondies with flaky sea salt on parchment paper on top a grey slate with one bite taken out of the bottom left blondie

FAQs about these Salted Caramel Brownies

What is coconut cream?

Coconut cream has a higher fat content than coconut milk and so is significantly thicker. You can usually find it hardened at the top of a can of full fat coconut milk when left in the fridge. You can also buy a full can/carton of coconut cream. If you’re in a pinch you can try using 100% full fat coconut milk but will have to reduce the sauce a lot longer (my guess is at least 35-40 minutes).

Can I make substitutions?

I don’t recommend any substitutions to any of the ingredients in this recipe. I have tested quite a few times and found that this combination of flours along with the gelatin egg offers the best texture.

How do you store these?

These are definitely best fresh to enjoy the soft texture. You can keep them in a sealed container on the countertop for 1-2 days, or in the fridge for up to 4 days. If you store the caramel sauce separately from the blondies, it will last up to 7 days in the fridge. Either way, I would suggest warming both the blondies and the caramel before re-serving so that you can really enjoy the intended texture and consistency.

a batch of salted caramel blondies with one bite taken out of the blondie in the foreground, a spoon covered with caramel sauce, a white ramekin with caramel sauce and a yellow and red bag of cassava flour in the background

If you try these Salted Caramel Brownies, I would love it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious. 

Looking for more AIP desserts? Try:

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close up shot of caramel blondies topped with flaky salt on a white parchment sheet

Salted Caramel Blondies (AIP, paleo)

★★★★★

5 from 12 reviews
  • Author: Nicole @healmedelicious
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 40 minutes
Print Recipe

Description

These Salted Caramel Blondies are thick, chewy and delicious. They’re topped with a decadent caramel sauce and a sprinkle of flaky salt and they’re AIP,  paleo and dairy-free. 

Scale

Ingredients

Blondies

  • 1/2 cup Bob’s Red Mill Cassava Flour
  • 1/4 cup Bob’s Red Mill Organic Coconut Flour
  • 1/4 cup coconut sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup coconut butter, melted 
  • 1/4 cup coconut oil, melted
  • 1/2 cup + 2 TBSP unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 1 gelatin egg (1 TBSP gelatin + 1 TBSP apple cider vinegar + 1/4 cup hot water)

Salted Caramel

  • 1/2 cup coconut cream (or 100% additive free, full fat coconut milk)
  • 1/2 cup coconut sugar
  • 1/4 tsp sea salt
  • flaky salt for topping

Instructions

  1. Preheat oven to 350F and line a pan of your choice with parchment paper. I recommend a 9 x 6 pan. An 8×8 baking dish works too but the blondies will be a bit thinner.
  2. In a large bowl combine cassava flour, coconut flour, coconut sugar, cinnamon, baking soda, and sea salt.
  3. In a small bowl mix together liquified/melted coconut butter, melted coconut oil, unsweetened applesauce and vanilla extract.
  4. Make a well in the center of the dry ingredients, add in the wet ingredients and combine. The batter will be quite thick.
  5. Make gelatin egg by first combining gelatin and apple cider vinegar in a small bowl.  Next, add in hot water and use a fork to whisk mixture until frothy and gelatin is fully combined.
  6. Fold gelatin egg into batter. This should loosen the batter up a bit.
  7. Transfer batter into parchment lined baking pan and use a spatula to lay it flat.
  8. Bake for 22 – 24 minutes in the middle rack of your oven.
  9. Remove from heat and allow to cool 10 minutes before topping with caramel and flaky salt.

Salted Caramel Sauce

  1. To a small saucepan over medium heat add coconut cream, coconut sugar and salt and stir until combined.
  2. Once mixture comes to a boil, reduce heat to low and allow to simmer 20-25 minutes, stirring intermittently. If using full fat coconut milk, process will take closer to 35 minutes.
  3. The sauce is ready once it has reached a dark amber color and is thick enough to coat the back of the spoon.

Assembly

  1. Once brownies have cooled at least 10 minutes, pour caramel sauce over the brownies to coat the surface. Use a soon or a spatula to spread the caramel in an even layer.
  2. Cut blondies into squares and sprinkle flaky salt on top.
  • Category: Desserts

Keywords: aip, paleo, blondies, salted caramel, caramel, coconut, dessert

Reader Interactions

Comments

  1. Kate

    This is my favorite AIP dessert recipe. I’ve changed the frosting and used lemon coconut instead of caramel. Delicious!

    ★★★★★

    Reply

  2. Brooke

    I made these for my birthday yesterday and my whole family enjoyed them. They are quite sweet and sugary, more so than anything I normally eat, but it was a nice treat! I made a batch of AIP ice cream and it was perfect with the warm blondie and some of the extra caramel drizzled on top. Oh and I doubled the recipe and used an 8×8 pan to make plenty for my numerous siblings.

    ★★★★★

    Reply

  4. Sara

    These are perfection! Easy to make, the caramel sauce come together nicely. They are decadent and dreamy, Great recipe!

    ★★★★★

    Reply

  5. Renee Edmondson

    This is delicious! Easy to make and a great snack when you need a little something sweet in the evening. My entire family loves this recipe and I’m now required to make it when the kids are all home from college.

    ★★★★★

    Reply

  6. ahs

    These are divine! I’m an enormous fan of your baked recipes that are unsweetened (aside from applesauce + fruit) *and* last night I was really in the mood for something with some added coconut sugar. These were perfect and are also just so pretty and glossy! I can’t wait to share with my partner!

    ★★★★★

    Reply

  7. Michelle S

    Made tonight and wow! Such great flavor and texture. I love the slight apple-yness from the applesauce. Everything recipe of yours has been a hit!

    ★★★★★

    Reply

  10. RL

    Easy and delicious recipe! I reintro’d chocolate so I put a few handfuls of dark chips on top when I took the bars out of the oven and spread that as frosting before drizzling with caramel sauce. I’m excited to make my own coconut milk and use that for caramel sauce next time since that flavor shines through so much. I stored the rest in the freezer but have been snacking on them straight from – they’re addictive!

    PS I don’t have a microwave so I used a small saucepan to melt the coconut butter on the stovetop and I ended up toasting it a little to a tan color, it almost reminded me of browned butter and only added to the blondie flavor 🙂

    ★★★★★

    Reply

  11. Jamie Caudle

    Wow!!! These are amazing!! HANDS down the best AIP dessert recipe I’ve made! Great texture and on man, that salted caramel ? You have to make these!!

    ★★★★★

    Reply

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