Instructions

• Preheat the oven to 180°C / 350°F. Line a 7 x 8 inch (or similar) baking tray or casserole dish with parchment paper.
• Make the caramel: in a saucepan, melt 1/4 cup / 55 g butter over medium heat and cook until it browns slightly, stirring continuously so it does not burn.
• Add 1 cup / 240 ml heavy cream and 1/4 cup / 50 g powdered sweetener (use allulose if available). Stir, bring to a boil, then reduce heat and simmer 5–7 minutes until the mixture has thickened. Add sea salt to taste (about 1/2 teaspoon if desired). Remove from heat and set aside to cool until it is thick enough to spoon.
• While the caramel cools, melt 1/2 cup / 114 g butter for the batter and let it cool slightly.
• In a bowl, combine the dry brownie ingredients: 1/4 cup / 30 g coconut flour, 1/2 cup / 50 g cocoa powder, 1 teaspoon baking powder, and 2/3 cup / 100 g powdered sweetener. Break up any lumps and mix until even.
• In a separate bowl, beat 3 large room-temperature eggs. Stir in the cooled, melted 1/2 cup / 114 g butter and 1 tablespoon almond milk.
• Add the wet mixture to the dry ingredients and blend with an electric mixer until smooth and well combined.
• Stir in 1/4 cup / 35 g sugar-free chocolate chips or chopped 90% chocolate.
• Spoon about two-thirds of the batter into the prepared pan and spread it evenly.
• Spoon the cooled caramel into gaps in the batter in dollops, leaving a small border from the pan edges.
• Add the remaining brownie batter over the caramel, spreading gently. Cover hard surfaces with a dishcloth or towel and gently tap the pan on the counter so the batter self-levels.
• Using a knife, swirl the batter: first make side-to-side (left to right) slalom swirls, then make lengthwise (top to bottom) slalom swirls. Tap the pan again to level.
• Bake at 180°C / 350°F for about 25 minutes, until the top is set but the centre is still slightly jiggly.
• Remove from the oven and let the brownies cool completely in the pan before lifting out the parchment and slicing into 12 squares.