Rich, decadent, grain free and flourless brownies topped with a creamy caramel chocolate chunk frosting! These flourless caramel chocolate chunk frosted fudge brownies are also gluten free, dairy free, Paleo, and contain no refined sugar.
Hi! I’m here, I’m back, even if only borderline functional while recovering from the stomach bug I caught from Emily. I 100% deserve a break from stomach bugs in my house after this one, maybe for life, even though I know that’s not possible. But really, please?
Anyway, happier times today – because it happens to be my 2 year blogiversary and also April fools day. I think last year I joked that the big April fools of 2014 was starting the blog in the first place – since for every blogger, you just have no clue what you’re in for after that first post is published. And especially for me, since at that point I had read maybe two blogs and had literally no clue what I had signed up for!
And oh my, the things I’ve learned! To start, in the beginning this blog was very much more a running blog than a food blog. I think. Actually, I posted many recipes with terrible pictures and had no idea what I was doing. I’m not sure I knew what I wanted this blog to be, I just knew that I had Paleo food and running on the brain and needed an outlet to obsess over it, frankly.
I have to say, two years later it’s a lot more fun actually writing blog posts and creating recipes for readers (you guys!) rather than what I perceived to be (and was) dead air. Now, it’s not just about what I like (although I’m still the one eating the stuff…) but hopefully what you guys want to see/read/eat, etc.
Which honestly, is a relief! I think in the beginning of my blogging days, I felt self conscious about “living up” to what I was writing about, so, even though I felt like I was being genuine, there was still the pressure of “being seen” – mostly as a runner – and wanting to be a role model of some sort.
Over time, I relaxed, and realized that I couldn’t blog that way and be happy. It started to become clear during the past 6-8 months that a bigger focus on recipes, and working on photography (rather than running more miles) was making me happier all around. No surprise there, since before I ever ran, I loved to cook and bake! Funny how you’re drawn to your roots! I think blogging has really helped me learn about myself and my interests in this way, and I’m really grateful for that.
I’m also very excited to share this awesome recipe with you! Originally, I had the idea for a cookie-dough frosted fudge brownie, but, after making this, the consensus among my family was that the flavor of the frosting was more caramel than cookie dough. Can we really go wrong here? I love caramel and cookie dough (of course) so whatever you consider the frosting, it will be awesome no matter what!
To conclude, happy birthday to my blog, I’m almost not sick anymore (although still not running, argh!), and yes you must try these caramel chocolate chunk frosted fudge brownies because they’re easy to make and everyone will like them. No – they will love them and fight over who gets the bigger piece, and more frosting. This is one that even picky Drew couldn’t get enough of!
Flourless Caramel Chocolate Chunk Frosted Fudge Brownies {Paleo}
Flourless Caramel Chocolate Chunk Frosted Brownies {Paleo}
Ingredients
For the Brownies
- 3 eggs
- 1/3 cup organic coconut oil
- 2 oz unsweetened chocolate
- 1 cup organic coconut sugar
- 3 tbsp thick creamy full fat coconut milk*
- 1 tsp pure vanilla extract
- 1 tbsp organic cacao powder or unsweetened cocoa powder
- 2 tbsp tapioca starch or arrowroot
- pinch of fine grain sea salt
For the chocolate chunk caramel frosting
- 1/3 cupcreamy cashew butter
- 1/4 cup coconut cream**
- 1 tbsp organic coconut sugar
- 1 tbsp raw honey
- 1/2 tsp pure vanilla extract
- 1/4-1/2 cup dairy free soy free chocolate chunks or chips - I use Enjoy Life brand
Instructions
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Preheat your oven to 350 degrees and line an 8 x 8 baking dish with parchment paper
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In a small saucepan, melt the coconut oil and unsweetened chocolate together, then stir in the coconut sugar until combined (it will be very thick at this point)
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Using a hand blender or mixer, beat in the creamy coconut milk plus the vanilla until a thick, smooth pudding-like consistency forms.
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Then, beat in the 3 eggs until smooth and shiny. Add the cocoa powder, tapioca and salt until nice and smooth.
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Transfer the mixture into the prepared baking dish, scraping all of it in with a rubber spatula.
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Bake for about 20 minutes or until set. Remove from oven and cool completely before frosting. You can put the brownies in the freezer to speed up cooling time!
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To make the frosting, combine all ingredients (except chocolate chips in a bowl or blender and mix well, until a smooth creamy texture forms. You can either stir in the chocolate chunks first, or frost the brownies and then sprinkle the chocolate over the top.
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Frost, cut into squares, and enjoy! Makes 16 brownies. Store leftovers covered in the refrigerator.
Recipe Notes
*I refrigerate my coconut milk in the can so it separates, then discard half the water and blend up the rest into a thick, smooth consistency.
**If you don't have coconut cream, you can use the thick part of the coconut milk, or, the same thick creamy blend you used for the brownies.
If you’re a blogger, how long have you blogged and what’s the biggest thing you’ve learned from it?
Are you a fan of frosted brownies or are they better naked?
What do you have planned for the weekend?
Mmmm,yum. Im trying to cut my sugar intake ( including natural sweetners) Do you think it would still work if I cut the coconut sugar down to 1/2 cup? Or would it change the consistency too much and make the batter too runny? I’ve gotten used to not-so-sweet treats and think 1/2 cup would do the trick for me. Thanks
I think you can cut down the coconut sugar and it will still bake up well, not positive but it’s worth a shot!
Seriously, these brownies look absolutely unbelievable!! I am dying to try them out!
Really hope you do, they’re as awesome as they look!
Is there another nut butter that you would suggest? I’m not supposed to have cashews. ?. Do you think tahini would work???
I think almond would be your best best if you could have that, tahini might be a strong flavor but the texture would work well 🙂