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.
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!
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
- Apple cider vinegar
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.
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.