Description
These Salted Caramel Sweet Potato Brownies combine the rich, fudgy texture of chocolate brownies with the natural sweetness of roasted sweet potatoes and a luscious homemade coconut caramel sauce. Perfectly balanced with a hint of sea salt, this gluten-free dessert offers a delicious twist on traditional brownies that’s both indulgent and wholesome.
Ingredients
Brownie Base
- 1 cup mashed roasted sweet potato (about 1 medium)
- ½ cup almond butter
- ½ cup maple syrup
- ¼ cup melted butter (can substitute coconut oil)
- 2 eggs (room temperature)
- 2 tsp vanilla extract
- ½ cup cocoa powder
- ¾ cup 1:1 gluten-free flour blend
- ½ tsp baking powder
- ½ tsp salt
- ⅓ cup dark chocolate chips or chunks
Coconut Caramel Sauce
- ½ cup coconut cream (thick part from a can)
- ⅓ cup coconut sugar
- 1 tsp vanilla extract
- ½ tsp flaky sea salt
Instructions
- Make the Coconut Caramel Sauce: In a small saucepan, combine the coconut cream and coconut sugar over medium heat. Bring to a gentle boil, then reduce heat to low and simmer for 8–10 minutes, stirring frequently until the mixture thickens and develops a golden color. Stir in vanilla extract and flaky sea salt, then allow the sauce to cool until it thickens enough to coat the back of a spoon.
- Prepare the Brownie Batter: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. In a large bowl, whisk together the roasted sweet potato, almond butter, maple syrup, melted butter (or coconut oil), eggs, and vanilla extract until smooth and well combined. Add the cocoa powder, gluten-free flour blend, baking powder, and salt, mixing just until combined. Carefully fold in the dark chocolate chips or chunks.
- Assemble the Brownies: Spread half of the brownie batter evenly into the prepared pan. Spoon about one-third to one-half of the cooled caramel sauce over the batter, gently swirling it with a knife. Be careful not to let the caramel touch the edges of the pan. Then spread the remaining brownie batter on top, smoothing it out evenly.
- Bake the Brownies: Bake for 30 to 32 minutes, or until the edges are set but the center remains slightly soft. Remove from the oven and let the brownies cool completely in the pan; this will allow the caramel layer to firm up properly.
- Finish and Serve: Once cooled, drizzle the remaining caramel sauce over the top of the brownies and sprinkle with additional flaky sea salt. Slice into 12 servings and enjoy this decadent, naturally sweet treat.
Notes
- The coconut caramel sauce can be made ahead and stored in the refrigerator for up to a week; gently rewarm before using.
- Use room temperature eggs to ensure the batter mixes smoothly.
- For a nut-free version, substitute almond butter with sunflower seed butter.
- Ensure the caramel does not reach the edges of the pan to prevent burning and sticking.
- Cool brownies completely for the caramel to set; warm brownies will be too soft and difficult to slice.
- Use a 1:1 gluten-free flour blend to maintain texture and structure.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
