Maple Nut Caramel Brownies (Edit recipe)

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Sink into my Maple Nut Caramel Brownies—fudgy, chewy, and swirled with maple nut caramel and toasted pecans with a hint of salt. Made with gluten-free flour, maple nut butter, sprouted pecans, and maple sugar, this indulgent yet nutrient-dense dessert is naturally refined-sugar and dairy-free—the perfect clean twist on a fall classic.

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PREP TIME

20 minutes

COOK TIME

35 minutes

INGREDIENTS

19

Serves: 9

Ingredients

Maple Nut Caramel

.25 cup Maple Bliss Nut Butter - Mixed Up Foods
3 Tbsp Pure Maple Syrup
1 Tbsp Coconut Oil, Refined Coconut Oil or Avocado Oil
2 Tbsp Collagen
1 pinch Sea Salt

Brownies

.5 cup Coconut Oil, Refined Coconut Oil or Avocado Oil
.75 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips (Bulk) - Pascha Chocolate Co.
1 cup Organic Maple Sugar - Primal Palate
2 whole Eggs, Pastured
2 tsp Vanilla Extract - Primal Palate
0.25 cup Gluten-Free All-Purpose Flour - Primal Palate
0.25 cup Cocoa Powder
.5 tsp Grain-Free Baking Powder - Otto's Naturals
.75 cup Organic Sprouted Pecans - Lark Ellen Farm, Toasted & Chopped
.25 tsp Sea Salt

Topping

3 pinch Maldon Sea Salt Flakes, Sprinkle atop finished brownies to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a small bowl, whisk together Maple Bliss Nut Butter, maple syrup, 1 tablespoon refined coconut oil, collagen peptides, and a pinch of sea salt. Set aside.
In a small to medium pot over medium heat, melt the coconut oil. Once melted, pour the hot oil over the chocolate chips and stir until smooth and fully combined. Stir in maple sugar and vanilla extract until incorporated.
In a separate bowl, whisk the eggs for about 1 minute, until bubbles form on top, then gradually whisk the eggs into the chocolate mixture until smooth and glossy. The batter will thicken slightly.
Sift together cocoa powder, Gluten-Free Flour Blend, baking powder, and sea salt, then gradually fold the dry ingredients into the wet mixture until just combined. Stir in the chopped toasted pecans. Pour the batter into the prepared pan and spread evenly.
Drizzle the maple nut caramel over the top and use a knife or skewer to swirl it through the batter, creating a marbled effect.
Bake in the preheated oven for 30–35 minutes, until the top is set with little to no jiggle, or a toothpick inserted in the center comes out with a few moist crumbs. The edges should be firm.
Remove from the oven and sprinkle with flaked sea salt.
Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift out using the parchment overhang and cut into 9 squares.

Notes

To toast pecans, preheat the oven to 350°F (175°C), line a baking sheet with parchment paper, and bake pecans for 5 minutes, or until fragrant. Allow to cool, then chop coarsely.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	562
Fat:	38 g
Carbohydrates:	41 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	221 mg
Fiber:	7 g
Sugars:	28 g
Sugar Alcohol:	0 g
Calculated per serving.