With Valentine’s Day right around the corner, what better time is there to make some deliciously fudgy and gooey Salted Caramel Brownies? The real kicker with these brownies is that they are made from our limited-edition, small-batch flavor Salted Caramel! Our friend Sarah Bolla, created this perfectly delicious combination of our salty and sweet bars with the chocolatey goodness that says ‘I love you’ in every bite.

Make This Perfect Recipe At Home: Salted Caramel Brownies

What You’ll Need To Make Salted Caramel Brownies

Brownies:

• 2 Salted Caramel Perfect Bars, chopped at room temperature
• ¼ cup smooth peanut butter
• ¾ cup unsweetened applesauce
• ¼ cup pure maple syrup
• 2 tsp pure vanilla extract
• ½ cup chocolate chunks or chopped dark chocolate bar of 60-70% cacao
• ½ cup unsweetened cocoa powder
• 2 tbsp coconut flour
• 1 tsp baking soda

Date Caramel:

• 12 soft Medjool dates, pitted
• 2 tbsp maple syrup
• ½ cup dairy-free milk, of your choice
• 1 tsp pure vanilla extract
• ½ tsp sea salt

Make the Date Caramel

First, you’ll add the dates to a high-speed blender along with remaining ingredients and blend on high until you have a smooth and thick caramel. Feel free to adjust with more liquid for desired texture and consistency. And then cover and refrigerate for up to 1-2 weeks if not using immediately.

Make the Brownies

First, preheat the oven to 350F and line an 8-inch pan with a sheet of parchment paper, leaving some overhang over each side. In a large bowl, mash the perfect bars into the peanut butter, applesauce, maple syrup, and vanilla.

In a small bowl set over a saucepot of barely simmering water, melt ¼ cup of the chocolate chunks. After that, pour the melted chocolate into the perfect bar mixture butter and using a handheld mixer, mix to incorporate until smooth. Then, you’ll add the cocoa powder, coconut flour, and baking soda, and whisk to combine until completely smooth. The batter should be thick, slightly fluffy, and free of any dry lumps.

Next, scrape the batter into the prepared pan and smooth out evenly with a spatula. Spread over a few swirls of the date caramel and sprinkle over the remaining ¼ cup of chocolate chunks, and gently press them into place. Once you’ve completed those step, bake for 25 minutes until the top feels almost firm and the edges are a little bit cracked. These will cut neatly with a heart-shaped cookie cutter with adequate chilling time. Let cool in the pan for at least 15 minutes before cutting into hearts and serving. Best enjoyed cold, straight from the fridge and will keep well in an airtight container for up to 5 days in the refrigerator. Enjoy!