I present Paleo Salted Caramel Brownies, a simple fudgy brownie topped with a thick dairy-free caramel that is nut-free and gluten-free, a surprising twist from my Paleo Baking experiments that will make you curious to read on.

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I love making desserts that sneak in a little magic without the usual guilt. These Paleo Salted Caramel Brownies are my latest obsession.

They read like a Brownies Caramel fantasy, with a thick dairy free caramel crown over a fudgy base made with cassava flour and unsweetened cocoa powder, so yes they’re nut free, gluten free and dairy free. I didn’t expect the chew and deep chocolate notes to be this real, but somehow it works.

If you’re into Paleo Baking with a little swagger, you’ll wanna try these, they’re oddly addictive and kind of showy.

Ingredients

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cassava flour gives chewy texture, mostly carbs with some fiber, mild nutty taste
cocoa is rich in antioxidants, bitter chocolate flavor and adds depth not sweetness
coconut sugar sweetens gently, has minerals and less refined taste than white sugar
eggs add protein, structure and moisture, make brownies fudgy and a bit dense
coconut oil brings fat and richness, subtle coconut flavor, helps keep them tender
dates are natural caramel, packed with fiber and sugars, make sticky gooey caramel
tapioca starch lightens crumb, mainly carbs, helps bind in gluten free batters

Ingredient Quantities

3/4 cup cassava flour

1/2 cup unsweetened cocoa powder

3/4 cup coconut sugar packed

2 tbsp tapioca starch

1 tsp baking powder

1/2 tsp fine sea salt

3 large eggs room temp

1/3 cup coconut oil melted

1 tsp vanilla extract

1/4 cup strong brewed coffee or water optional

1 1/2 cups pitted medjool dates

1/4 cup hot water

2 tbsp coconut oil melted

1 tsp vanilla extract

1/2 tsp fine sea salt plus flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350 F and line an 8×8 inch pan with parchment, leave some overhang so you can lift the brownies out later, grease the parchment lightly with coconut oil.

2. In a bowl whisk together 3/4 cup cassava flour, 1/2 cup unsweetened cocoa powder, 3/4 cup packed coconut sugar, 2 tbsp tapioca starch, 1 tsp baking powder and 1/2 tsp fine sea salt until there are no big lumps.

3. In a second bowl whisk 3 large room temp eggs, 1/3 cup melted coconut oil, 1 tsp vanilla extract and the optional 1/4 cup strong brewed coffee or water until smooth.

4. Pour the wet into the dry and fold gently until just combined, dont overmix or the brownies get cakey; the batter should be thick and fudgy.

5. Spread the batter evenly into the prepared pan, smooth the top, and bake 20 to 25 minutes until the edges are set and a toothpick comes out with a few moist crumbs, not wet batter. Cool in the pan 10 minutes, then use the parchment to lift onto a rack and let cool more so the top is warm not hot before topping.

6. While brownies cool make the caramel: put 1 1/2 cups pitted Medjool dates, 1/4 cup hot water, 2 tbsp melted coconut oil, 1 tsp vanilla extract and 1/2 tsp fine sea salt in a high speed blender or food processor.

7. Blend until ultra smooth and spreadable, scraping down the sides; add extra hot water a teaspoon at a time only if needed to loosen it, you want a thick caramel that will hold on the brownies.

8. Spread the caramel evenly over the cooled brownies with an offset spatula, try to be quick so it stays smooth; if your brownies were still too warm the caramel will sink, so give them a little extra cool time if needed.

9. Chill the topped brownies in the fridge 30 to 60 minutes to set the caramel, sprinkle flaky sea salt over the top just before serving, slice with a hot clean knife for neat squares, store in the fridge up to 5 days.

Equipment Needed

1. Oven (set to 350 F)
2. 8×8 inch baking pan lined with parchment paper, leaving an overhang
3. Measuring cups and spoons
4. Two medium mixing bowls
5. Whisk
6. Rubber spatula for folding and scraping — dont overmix
7. Offset spatula for smoothing batter and spreading caramel
8. High speed blender or food processor for the date caramel
9. Cooling rack to cool the brownies
10. Sharp knife (run under hot water between cuts for neat squares)

FAQ

Q: Can I swap the cassava flour for something else? A: Yes, you can use almond flour instead but expect a denser, slightly oilier brownie; use about the same volume and maybe cut back a tablespoon or two of oil if it feels too wet. Do NOT use coconut flour as a 1 to 1 swap, it soaks up way too much liquid.

Q: How do I make the date salted caramel and will it firm up? A: Blend pitted Medjool dates with the hot water, coconut oil, vanilla and 1/2 tsp salt until totally smooth, add more hot water 1 tsp at a time if needed. It firms a bit when chilled but stays saucy at room temp, so warm gently if it’s too stiff after refrigeration.

Q: Why is there tapioca starch in the batter and can I skip it? A: Tapioca adds chew and helps bind the cassava flour for a fudgy texture, and it gives that glossy top. You can swap with arrowroot powder but don’t skip it completely or the brownies may be crumbly.

Q: How do I know when the brownies are done? A: Bake at 350 F in an 8×8 inch pan for about 18 to 22 minutes depending on your oven. Edges should be set and a toothpick in the center will come out with a few moist crumbs, not wet batter. The center will keep setting as it cools, so don’t overbake.

Q: How should I store or freeze them? A: Store covered at room temp for 2 days or in the fridge up to 4 to 5 days. For longer storage, freeze airtight slices up to 3 months; thaw at room temp or warm briefly. If you’ve added the date caramel on top, keep refrigerated to avoid it running.

Q: Can I make these egg free or nut free? A: The base is nut free as written. For egg free you can try flax or chia "eggs" (3 tbsp ground flax or chia + 6 tbsp water for 3 large eggs) but texture will be more cakey and less fudgy. Eggs really help the fudgy structure, so results will vary.

Paleo Salted Caramel Brownies Recipe Substitutions and Variations

Cassava flour – substitute with blanched almond flour (about 1:1 by volume). Expect a denser, moister brownie; reduce the coconut oil by 1-2 tbsp or add an extra egg or 1 tbsp tapioca starch to help bind, it wont be exactly the same but it’ll work.
Coconut sugar – substitute with pure maple syrup (use 3/4 cup syrup for 3/4 cup sugar, then reduce other liquid by ~3 tbsp and watch baking time since it browns faster). If you’re not strict paleo, packed brown sugar also works 1:1.
3 large eggs – substitute with flax “eggs” for egg-free: 3 tbsp ground flax + 9 tbsp water (mix, let sit 5 min). Gives good binding though texture is a bit more cake-like and slightly nuttier.
1 1/2 cups pitted medjool dates + 1/4 cup hot water – substitute with a coconut caramel (simmer 1 cup full-fat canned coconut milk + 1/3 cup coconut sugar until thick) or use 1 cup smooth almond butter + 2-3 tbsp maple syrup for a quicker, nutty caramel-ish layer.

Pro Tips

1) Measure the cassava flour by spooning it into the cup and leveling, dont scoop straight from the bag or you’ll end up with dry cakey brownies. Also let the batter rest 10 to 15 minutes before baking so the cassava hydrates and any grit smooths out.

2) Keep ingredients closer to room temp. If your eggs are cold, pop them in warm water for 5 minutes so they mix better, and let melted coconut oil cool a bit before adding so you dont partially cook the eggs or scramble the batter.

3) Dont overmix and dont overbake. Fold just until no big streaks of dry flour remain, and pull the pan when a toothpick has a few moist crumbs, not wet batter. Use an oven thermometer and check a few minutes early, especially if you use a glass pan, ovens vary a lot.

4) For the date caramel: blend with hot water a teaspoon at a time, scraping down the sides often so it becomes ultra smooth. If it seems too runny, chill the caramel briefly or the whole pan so it firms before slicing. For clean squares, chill until set and slice with a knife warmed under hot water and wiped dry between cuts, then sprinkle flaky salt right before serving.