Swirly Caramel Brownies - Au Naturale!

Will you be going to a party anytime soon?  Here's an impressive recipe you can bring to share. No one will ever guess it's gluten free and paleo/primal.  It's definitely better than anything from a cardboard box!

While it's not a low-sugar dessert, it is made from nutrient-rich, whole foods. (Remember, desserts are for special occasions, not every day.  Use the 85/15 rule!) When you do indulge in a dessert, be sure to thoroughly enjoy it!

I've been wanting to make a recipe using caramel for a long time, and what better way than to mix it with chocolate!  And, yes, you can make caramel yourself!  It's only 2 ingredients: butter & honey.  To make these rich, ooey-gooey bars, I started with my recipe for Jenny's Flax & Sunbutter Chocolate Chip Cookies, tweaked it a little to make a brownie recipe, and spread out it in a glass dish.  Then, I swirled caramel sauce on top and baked it, then put more caramel on top. Finally, I ate the whole pan.  Just kidding!!  But, I wanted to.   ;-)
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​Step 1: Make the Caramel

Making your caramel couldn't be easier!

In a small saucepan, add:

• 3/4 cup (12 Tbsp) grassfed butter (I like Kerrygold)
• 1/4 cup + 2 Tbsp raw, local honey

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1. Heat them up on medium heat, and after they are melted, turn the heat down to medium-low.
2. The mixture will bubble and gradually thicken.  
3. Stir it every few minutes.  Use a small rubber spatula.
4. It takes about 25-30 minutes to thicken, and it should be obvious, especially when you slide the pan off the burner.

(Use this caramel for many, many recipes! Anytime you want to make caramel, just use the ingredients in a 2:1 proportion of Butter:Honey.)

While the caramel is cooking, you'll be making the chocolate layer.

​Step 2: Make the Chocolate Brownie Layer

Ingredients

• 1 cup sunflower seed butter, or almond butter, or cashew butter
• 1/2 cup oil (avocado oil, macadamia oil, or coconut oil) or melted butter/ghee
•  4 organic eggs (room temp)
• 1/2 cup. organic, raw honey
• 1 Tbsp vanilla
• 1 tsp sea salt
• 2 tsp baking powder
• 1 cup golden, sprouted flax meal
• 1 + 1/2 cup dark mini chocolate chips (Enjoy life brand)
• 1/4 cup organic cacao powder (Healthworks- it's awesome!)

Directions

1. Preheat the oven to 350 degrees
2. Combine the wet ingredients well.  
3. Combine the dry ingredients and mix into the wet.
4. Spread into a buttered 9x13 glass baking dish.

​Step 3: Swirl 'em Together

1. Gently pour HALF the caramel over the chocolate layer to cover most of it (see photos below). Reserve the second half in the saucepan.
2. Take your rubber spatula and swirl the batter/caramel up & down, then side-to-side.
3. Don't be afraid to touch the bottom of the pan with the spatula - work the caramel in good!

Step 4: Bake 'em

1. Bake at 350 for 25 minutes.
2. You'll see that the caramel sinks in while baking and makes a pretty design.
3. Allow the pan to cool completely - to room temperature. 

Step 5: The Caramel Top Layer

1. Heat up the reserved caramel a little in order to make it spreadable. 
2. Spread the second half of the caramel over the top of the bars, getting it into all the little spaces.
3. Allow the bars to cool completely.  The caramel will harden.
4. Cut into squares with a sharp, buttered knife.

​Store in the fridge.

I think these are best when eaten cold, right from the fridge; when the caramel is nice & thick!

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