Name: Fudgy Almond Flour Brownies with Chai Salted Caramel Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/4 cups Bob’s Red Mill Super-Fine Almond Flour; 1/3 cup cocoa powder; 1 teaspoon espresso powder; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter; 6 ounces dark chocolate, chopped; 1 cup granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; flaky sea salt for sprinkling; 1 cup granulated sugar; 1/4 cup water; 1/2 cup heavy cream; 2 tablespoons unsalted butter, cut into chunks; 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon; 1/2 teaspoon cardamom; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/8 teaspoon ground nutmeg

Ingredients

1 1/4 cups Bob’s Red Mill Super-Fine Almond Flour*

1/3 cup cocoa powder

1 teaspoon espresso powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter

6 ounces dark chocolate, chopped*

1 cup granulated sugar (for brownies)

3 large eggs

2 teaspoons vanilla extract (for brownies)

chai salted caramel for drizzling (recipe below)

flaky sea salt for sprinkling

1 cup granulated sugar (for caramel)

1/4 cup water

1/2 cup heavy cream

2 tablespoons unsalted butter, cut into chunks

1 teaspoon vanilla extract (for caramel)

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 teaspoon salt (for caramel)

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

Instructions

Step 1: Preheat your oven to 350℉. Line an 8×8 inch square baking dish with parchment paper and spray with nonstick cooking spray. Set aside.

Step 2: In a medium bowl, whisk together almond flour, cocoa powder, espresso powder, baking powder, and salt. Make sure to break up any clumps thoroughly. Set aside.

Step 3: Melt the butter and chopped dark chocolate in a microwave-safe bowl by heating in 30-second increments, stirring between each until fully melted and smooth. Let it cool slightly.

Step 4: To the melted chocolate mixture, add the granulated sugar and whisk until smooth. Then whisk in the eggs and vanilla extract until the batter is smooth and glossy.

Step 5: Gently fold the dry almond flour mixture into the wet ingredients with a rubber spatula until just combined. Pour the batter into the prepared baking dish and spread evenly.

Step 6: Bake for 35-40 minutes until the edges are firm and the center is mostly set but still moist. Let the brownies cool completely in the pan before cutting. Cooling overnight improves texture and flavor.

Step 7: While the brownies cool, make the chai salted caramel. In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water. Bring to a boil over high heat without stirring. Swirl the pan gently to mix.

Step 8: Cook until the sugar forms an amber-colored caramel, about 6-7 minutes. Remove from heat and carefully stir in heavy cream slowly until smooth. It will bubble vigorously at first—keep stirring.

Step 9: Add butter chunks, vanilla, cinnamon, cardamom, salt, ginger, cloves, and nutmeg to the caramel. Stir until the butter melts and the mixture is smooth. Let cool to thicken.

Step 10: Drizzle the cooled chai salted caramel over the brownies and finish with a sprinkle of flaky sea salt. Cut into 12 squares and serve.

Tips & Variations

Use super-fine almond flour for a smoother brownie texture and to avoid graininess.

If you don’t have espresso powder, use instant coffee granules or omit—it enhances the chocolate flavor but is optional.

The chai spices in the caramel can be adjusted according to taste; try adding a pinch of black pepper for extra warmth.

For a nut-free option, substitute almond flour with oat flour, but note the texture will differ.

FAQs

Can I use regular flour instead of almond flour?

You can substitute all-purpose flour, but this will change the texture and flavor. Almond flour gives these brownies their characteristic moistness and slightly nutty taste.

How do I know when the caramel is ready?

The caramel should turn a rich amber color after cooking without stirring. Carefully watch it to avoid burning. Once it reaches this color, remove it from the heat before adding cream.