Description
These fudgy almond flour brownies are rich, chocolaty, and gluten-free, featuring a luscious chai-spiced salted caramel drizzle that adds warmth and depth. Moist and tender with a slightly crisp edge, these brownies combine almond flour’s nutty flavor with dark chocolate and espresso, then topped with aromatic chai caramel and flaky sea salt for a perfect balance of sweet and spice.
Ingredients
Scale
Brownies
- 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
Chai Salted Caramel
- 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
Instructions
- Preheat and Prepare: Preheat your oven to 350℉ and line an 8×8 inch baking dish with parchment paper. Spray the parchment with nonstick cooking spray to ensure easy brownie removal later.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, cocoa powder, espresso powder, baking powder, and salt. Break up any lumps so the mixture is smooth and uniform.
- Melt Butter and Chocolate: Place the butter and chopped dark chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until fully melted and smooth. Allow mixture to cool slightly before continuing.
- Combine Wet Ingredients: To the melted butter and chocolate, whisk in the granulated sugar until smooth. Next, whisk in the eggs and vanilla extract until fully incorporated and silky.
- Incorporate Dry into Wet: Gently fold the dry almond flour mixture into the wet mixture with a rubber spatula until just combined. Be careful not to overmix to keep the brownies tender.
- Bake the Brownies: Pour the batter into the prepared baking pan and spread evenly. Bake for 35-40 minutes, or until edges are firm and the center is mostly set but still moist. Allow brownies to cool completely in the pan, ideally overnight, for best texture.
- Prepare Chai Salted Caramel: In a medium saucepan, combine the sugar and water and bring to a boil over high heat. Without stirring, let the sugar dissolve and then cook until it turns an amber color, swirling the pan occasionally to ensure even caramelization. This takes about 6-7 minutes.
- Add Cream and Spices: Remove saucepan from heat and carefully stir in the heavy cream, which will bubble vigorously initially. Continue stirring until smooth. Then add butter pieces, vanilla extract, cinnamon, cardamom, salt, ground ginger, cloves, and nutmeg. Stir until butter melts and the caramel is smooth.
- Cool and Drizzle: Let the chai salted caramel cool to room temperature. When brownies are fully cooled, drizzle the caramel over them and sprinkle generously with flaky sea salt.
- Serve: Cut the brownies into 12 squares and serve. Store any leftover caramel in a sealed container at room temperature for up to a few weeks.
Notes
- For best texture, cool brownies completely before cutting; chilling overnight is ideal.
- Super-fine almond flour ensures a smooth batter without gritty texture.
- Do not stir the caramel sugar while cooking to avoid crystallization; swirling the pan is sufficient.
- The espresso powder enhances the chocolate flavor without adding coffee taste.
- This recipe is naturally gluten-free due to almond flour.
- Store leftover chai salted caramel in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: fudgy almond flour brownies, chai salted caramel, gluten free brownies, almond flour dessert, rich chocolate brownies, homemade salted caramel, chai spice caramel drizzle
