B is for Brownies.

Ummmmmm…y’all…almost 1 week til’ Thanksgiving.

I’m pretty sure I just knocked some of y’all back to reality.

My family is hosting this year.

When I say my family, I mean my Dad and I are co-chefs, while my mom runs around vacuuming at the last minute, and my sister sits on the couch watching Barclay’s Premiere Soccer League, only because she refuses to act like an American on American holidays 😉

I will probably be finishing up putting my casseroles in the oven while my dad checks on the turkey(s), yes, that is plural, all while rocking out to a Thanksgiving day playlist.

Ease is the key to Thanksgiving Day meal planning.

Let’s bake some brownies in between…mmmmmk?


These brownies are butter-less.


Because lawd knows how many sticks of butter you are going to baste that Turkey with.


Coconut butter steps in for the “fat” playing role here.


You can totally make these brownies w/ eggs or with “flax” eggs.


These are versatile brownies.


Plus, we are gonna drown these babies in a caramel sauce.


Salted caramel sauce…


it’s vegan, gluten-free, paleo…u know the drill.


These brownies are seriously, ultra ooey, gooey.


I mean, seriously fudge-y goodness and that caramel sauce…ummmmm, hello heaven.


Bring it, Thanksgiving.

Salted Caramel Brownies
Recipe type: Dessert, Brownies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Fudge-y brownies w/ melted dark chocolate chunks topped w/ a salted coconut milk caramel sauce. Gluten-free, vegan, paleo, refined sugar-free!
  • For the brownies:
  • 3 oz. 70% dark chocolate (or 3 oz. vegan chocolate chips)
  • ½ c. coconut butter
  • ¾ c. coconut sugar
  • ½ t. pure vanilla extract
  • 2 flax eggs ( 2 T. ground golden flaxseed + 6 T. water, mix let sit for 10 minutes) (or just 2 large eggs)
  • 2 T. coconut flour
  • ½ c. 70% dark chocolate, broken into chunks
  • For the salted caramel:
  • 4 T. coconut oil
  • ½ c. coconut sugar
  • ¾ c. full-fat coconut milk
  • ½ t. pure vanilla extract
  • ½ t. salt
  1. For the brownies:
  2. Preheat the oven to 350 degrees F. Grease an 8 in. square baking pan w/ cooking spray.
  3. In a large bowl, melt the chocolate in 15 second intervals, mixing after each interval, in the microwave until completely melted.
  4. Whisk in coconut butter until smooth, you may have to put it back in the microwave to reheat for 15 second to melt the coconut butter enough.
  5. Whisk in the sugar and vanilla until smooth.
  6. Then whisk in the flax eggs.
  7. Stir in the coconut flour and dark chocolate.
  8. Pour the batter evenly into the prepared pan.
  9. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the brownies comes out clean.
  10. For the caramel:
  11. Place the coconut oil in a medium saucepan and heat over medium until melted.
  12. Add the coconut sugar and turn up the heat to medium-high.
  13. Begin whisking until the sugar is completely dissolved and the mixture is boiling, about 3-5 minutes.
  14. Low the heat a little and gradually add the coconut milk, whisking continually.
  15. Bring the mixture to a boil, stirring often with a wooden spoon until the caramel is thick enough to coat the back of the spoon.
  16. Take the caramel off the stove and add the vanilla and salt.
  17. Pour the caramel directly over the just baked brownies.
  18. Let cool completely, cut into squares and serve.