Gluten-Free Coconut Flour Brownies with Toasted Walnuts and Caramel Drizzle
These fudgy, decadent brownies are made with coconut flour for a naturally gluten-free treat that's perfect for spring gatherings. Topped with crunchy toasted walnuts and a luscious caramel drizzle, they're irresistibly rich and satisfying.
Ingredients
- 100g coconut flour
- 200g dark chocolate chips
- 115g unsalted butter
- 200g granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 100g walnuts, roughly chopped
- 150g store-bought caramel sauce
Instructions
Preheat oven to 175°C (350°F) and line a 20x20cm baking pan with parchment paper, leaving overhang for easy removal.
Spread the chopped walnuts on a baking tray and toast in the oven for 5-7 minutes until fragrant and lightly golden. Set aside to cool.
In a microwave-safe bowl, combine the dark chocolate chips and butter. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
Whisk the sugar into the melted chocolate mixture until combined, then add the eggs one at a time, whisking well after each addition.
Stir in the vanilla extract and salt, then gently fold in the coconut flour until no dry streaks remain. The batter will be thick.
Pour the batter into the prepared pan and spread evenly. Sprinkle three-quarters of the toasted walnuts over the top, pressing them gently into the batter.
Bake for 22-25 minutes until the top is set and a toothpick inserted in the centre comes out with moist crumbs attached.
Allow brownies to cool completely in the pan for at least 30 minutes before lifting out using the parchment overhang.
Drizzle the caramel sauce generously over the cooled brownies in a zigzag pattern, then scatter the remaining toasted walnuts on top.
Slice into 12 squares and serve at room temperature. Store in an airtight container for up to 4 days.
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