Salted Caramel Chocolate Chip Brownies

What’s better than gooey chocolate loaded brownies? A cleaner, gluten-free, vegan version topped with salted caramel, of course! We made these for Super Bowl Sunday and let me tell ya- they were a hit (although, thankfully, there were a few leftover for me to eat the day after… YUM!) The original recipe by Petite Allergy Treats was our inspiration for these yummy treats (with a few mods based on what we had in the kitchen + an addition of Lily’s Baking Chips, which are fair trade, all-natural dark chocolate chips, slightly sweetened with all-natural Stevia!). Whip up a batch as soon as possible- you won’t be disappointed!

Brownies:

2 cups gluten-free baking flour (such as Pamela’s GF baking mix)
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1/4 tsp baking soda
1 tsp xanthum gum
1 cup Lily’s Premium Baking Chips
1 cup date sugar (date sugar has a significantly lower sugar content than regular sugar)
1/2 cup brown sugar (yes, sugar… the original recipe called for 1.5 cups, so we felt a half cup was an okay compromise. Feel free to substitute low-glycemic coconut sugar or even omit altogether if you want to minimize the sugar content)
1/2 cup + 3 tbsp. milk of choice (I used almond)
1/2 cup melted coconut oil

Combine dry ingredients except sugar. Combine milk, oil, vanilla, and sugar- mix and allow to sit for 5 minutes.

Use a mixer to combine the wet ingredients into the dry.

Spray an 8×8 pan with cooking spray and spread batter.

Bake at 350˚ for 25 to 30 minutes.

Allow to fully cool before cutting or removing from pan.

Salted Caramel Sauce:

8 medjool dates (make sure pits are out!)
3 tbsp. coconut oil
3 tbsp. water (I added more as I processed it in the blender, but keep at 3 if want thicker)
1/4 tsp sea salt
1 tsp vanilla extract

Combine in high powered blender or food processor until smooth. Smooth on top of brownies- add some more chocolate chips on top if desired- and enjoy!