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Sugar-Free Sea Salt Caramel Brownies


Sea Salt Caramel Brownies

These brownies get their fluffy grain-free texture from black beans. Developed for the candida diet, these baked treats are gluten-free and sweetened with stevia for a chocolaty indulgence that is natural and wholesome. 


For the brownies

  • One 15-ounce can black beans, drained and rinsed
  • 1/4 Cup salted butter, melted
  • 2 eggs, beaten
  • 1/4 Cup brewed espresso
  • 1 Teaspoon liquid stevia
  • 1 Teaspoon vanilla extract
  • 1/4 Teaspoon salt
  • 2 Tablespoons almond flour
  • 1/4 Teaspoon baking soda
  • 1/2 Cup cocoa powder
  • Cooking spray, for the baking dish

For the caramel sauce

  • 1/2 Cup stevia granules, such as Truvia
  • 2 Tablespoons water
  • 1/4 Cup salted butter, melted
  • 1/2 Teaspoon vanilla extract
  • 1/2 Cup heavy cream
  • Sea salt, for garnish


For the brownies

Preheat the oven to 350 degrees.

Pour the beans into the bowl of a food processor or a blender. Purée until they reach a thick, soupy texture. Then, add the butter, eggs, and espresso. Pulse to mix. 

Next, add the stevia, vanilla extract, salt, almond flour, baking soda, and cocoa powder. Process until all ingredients are thoroughly combined. (The color and aroma should resemble chocolate cake mix: a rich, nutty brown with a light cocoa smell.)

Grease a baking dish, either metal or glass, and pour the batter in. Place the brownies in the oven. Bake until a knife inserted in the center comes out clean, for 10 minutes, rotating the pan after 5 minutes. Let cool for at least 10 minutes before slicing.

For the caramel sauce

This process requires rapid response and careful attention, so make sure you have all ingredients measured out and within reach when you begin.

Heat stevia and water in a medium-sized saucepan over medium heat, stirring constantly to avoid burning, until small bubbles appear and the mixture browns slightly (should be slightly sepia toned), about 3 minutes.

Remove from the heat and carefully add the butter (it may splatter). Stir, then add the vanilla extract followed by the heavy cream. Continue stirring. (The sauce will appear very thin in texture.) Transfer to a heat-safe container, and let set and thicken in a cool, room-temperature setting.

Once the caramel sauce has reached the desired texture, drizzle it over the black bean brownies. 
Lastly, garnish the brownies with a light sprinkling of finely ground sea salt.