These Fudgy Almond Flour Brownies with Chai Salted Caramel are the perfect intro to fall baking! The brownies are irresistibly fudgy, yet still tender and delicate. They are perfectly chocolatey, and the chai-spiced caramel drizzle makes them extra decadent!
Preheat oven to 350℉. Line a 8x8 square baking dish with parchment and spray with nonstick cooking spray. Set aside.
Combine almond meal, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Whisk to combine. Be sure to break up any clumps of almond meal and cocoa powder. Set aside.
Melt butter and chocolate in a microwave safe bowl, heating in 30 second increments, stirring in between. Mine took about 1½ minutes total. Let cool slightly. To the chocolate/butter mixture, add the sugar and whisk until smooth. Add the eggs and vanilla, and whisk again until smooth.
Add flour mixture to wet ingredients and mix with a rubber spatula until just combined. Pour batter into prepared baking dish and spread out the top evenly with a rubber spatula. Bake for about 35-40 minutes or until edges are firm and center is mostly set. These brownies are very delicate when warm. Cool completely in the pan before cutting. I let mine cool overnight! Once the brownies have cooled, drizzle with desired amount of chai salted caramel, and a generous sprinkle of flaky sea salt. Cut into 12 brownies and serve!
Add the sugar and water to a medium saucepan. Bring to a boil over high heat. Cook until the sugar is dissolved, but DO NOT stir! Swirl the pan on the stove if you need to get it moving around. Continue cooking, without stirring, until an amber caramel forms, about 6-7 minutes. Remove from the heat, and slowly & carefully stir in the cream, and continue to stir until smooth. (Don't worry if it bubbles and looks crazy at first - just keep stirring!) Once the cream is incorporated, add the butter, vanilla, spices, and salt, and stir until combined and the butter is melted. Let cool. Caramel will keep in a sealed container at room temperature for a few weeks!
*This is the link to the Bob's Red Mill Almond Flour I use and love!
*For the dark chocolate, I like to use something around 70% cacao. Use whatever your favorite dark chocolate bar is!
*These brownies need to be completely cooled in the pan before cutting - they are very delicate when warm. I like to let mine cool overnight.
*If you want to make these ahead of time, I'd make the brownies the night before, letting them cool in the pan on a cooling rack overnight. You can do the same for the caramel! Make the caramel sauce, let it cool, and keep it in a sealed container on the counter! You might need to microwave it for a few seconds to loosen it up again the next day, so it's all nice and drizzle-able. It will keep for a few weeks!