There’s a methodical process to baking that I’ve never understood. Cooking has mostly been my outlet of choice throwing a little bit of this, a little bit of that together and watching the flavors meld and transform. However, sometimes you just want a dang BAKED good! And for those times, I attempt at baking.
I was so excited when Lauren from Empowered Sustenance asked me to create a recipe for a guest post on her site. I knew, having followed her for quite some time that there are so many people like myself who rarely eat baked goods that actually taste like the real deal who would be dying to have a recipe like these Salted Caramel Blondies.
Without being overly sweet, these Blondies have the perfect dense texture of brownies and luxurious saltiness from the fresh Maldon sea salt flakes. The best way to eat these are after they cool, and saving some (if you can resist!) in individual portions in the freezer to be reheated later is HIGHLY recommended.
But don’t take my word for it. TRY them for yourself I guarantee you’ll be doing the victory dance in your kitchen!
SALTED CARAMEL PALEO BLONDIES
Find the full recipe on my guest for Empowered Sustenance
Have downloaded that delicious looking cocoanut cream iced carrot cake and the sea salt caramel brownies…Hope to get a chance to make them really soon.
These look AMAZING!!! Arrowroot flour is not on the SCD & was wondering if they would still turn out if I omitted it and increased the coconut flour by 1/4 cup. Thoughts?
I am not sure if they would turn out or not since I haven’t tried. The arrowroot definitely provides the chewy brownie texture but if you are up for experimenting and try it, let me know how they turn out! I can’t say they won’t crumble a bit though!
Thank you for this amazing recipe! I made these for my husband’s birthday and he really really enjoyed them! I think these are the best-tasting AIP baked good I’ve made.
I love hearing that!! Thank you for making them and sharing with me Lisa.