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With Salt and Wit

Laugh Often. Eat Well.

714 January 10, 2020 Allergy Friendly

Paleo Deep Dish Salted Caramel Chocolate Chip Blondies

Paleo Deep Dish Salted Caramel Chocolate Chip Blondies are a secretly healthy, indulgent paleo dessert! Made with wholesome ingredients and refined sugar-free, so no one will have trouble asking for seconds!Deep Dish Salted Caramel Chocolate Chip Blondies is a secretly healthy, indulgent dessert! Made with wholesome ingredients and refined sugar free, no one will have troubles asking for seconds!

About these Paleo Deep Dish Salted Caramel Chocolate Chip Blondies

I have recently started to introduce my son Aiden, who is 4, to my former life of being a food photographer before having him. Seeing him light up and ask, “Mommy you took all those pictures?!”, makes my heart melt. I am proud of all the hard work I have poured into this blog, the connections I made and be able to build a business from the ground up. 

Once Aiden laid his eyes on a picture of these Paleo Deep Dish Salted Caramel Chocolate Chip Blondies he immediately begged me to make them! I can’t disappoint him so to the kitchen we went! 

Deep Dish Salted Caramel Chocolate Chip Blondies is a secretly healthy, indulgent dessert! Made with wholesome ingredients and refined sugar free, no one will have troubles asking for seconds!

ingredients you’ll need for this recipe:

  • Coconut oil
  • Almond butter
  • Maple Syrup
  • Almond flour
  • Baking soda
  • Sea salt
  • Cinnamon
  • Egg
  • Vanilla Extract
  • Chocolate Chips

Deep Dish Salted Caramel Chocolate Chip Blondies is a secretly healthy, indulgent dessert! Made with wholesome ingredients and refined sugar free, no one will have troubles asking for seconds!

How to make the vegan caramel sauce

The base of these chocolate chip blondies is super quick vegan caramel sauce made with only 3 ingredients! It is a rift off my 5 minute caramel sauce but with more maple, coconut oil, and almond butter to thin it so it was pourable. Straight into my mouth! Kidding. Sorta. But really, it takes less than 5 minutes to whip up in your blender. Sneak a taste then pour it into your skillet (or baking dish). 

Deep Dish Salted Caramel Chocolate Chip Blondies is a secretly healthy, indulgent dessert! Made with wholesome ingredients and refined sugar free, no one will have troubles asking for seconds!

How to make these Salted Caramel Chocolate Chip Blondies

  1. Once you have your vegan caramel sauce made and in your skillet (or baking dish), it is a simple as whisking together the almond flour, salt, baking soda, and cinnamon.
  2. Add the coconut oil, maple, egg and vanilla extract. Stir and toss in a couple of handfuls of chocolate chips.
  3. Add to the skillet, smoothing out on top of the caramel. The dough may be a tad sticky so I have found using the back of a wet spoon helpful so the dough doesn’t stick to the utensil. 
  4. Bake then devour!

Deep Dish Salted Caramel Chocolate Chip Blondies is a secretly healthy, indulgent dessert! Made with wholesome ingredients and refined sugar free, no one will have troubles asking for seconds!

How to store the chocolate chip blondies

These taste best fresh out of the oven but can be stored in an airtight container in the fridge for 3 days. Then reheat before serving. 

Deep Dish Salted Caramel Chocolate Chip Blondies is a secretly healthy, indulgent dessert! Made with wholesome ingredients and refined sugar free, no one will have troubles asking for seconds!

meal prep tips for these easy chocolate chip blondies:

  1. the dough and the caramel sauce can both be made ahead of time. Store in an airtight container until you wish to bake.

  2. You can make this cookie ahead of time, then serve when desired or (my personal choice and suggest not to skip), reheat before serving!

Looking for more desserts?

  • No Bake Salted Caramel Chocolate Oat Bars

  • Chewy Whole Wheat Chocolate Chip Cookies

  • Caramel Apple Crisp

  • All easy healthy dessert recipes here!

{Paleo} Deep Dish Salted Caramel Chocolate Chip Blondies

What is better than gooey caramel and a chocolate chip cookie?! Not much! These Deep Dish Salted Caramel Chocolate Chip Blondies are ready in no time and will kick any sugary craving!

10 minPrep Time

25 minCook Time

35 minTotal Time

Yields 8

Author:

Megan

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Ingredients

    Caramel:
  • 1/4 cup coconut oil, melted
  • 1/3 cup almond butter*
  • 1/3 cup maple syrup
  • Blondie:
  • 1 1/2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup melted coconut oil, melted
  • 1/4 cup maple syrup
  • 1 egg, beaten
  • 2 teaspoons vanilla extract
  • 3/4 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a blender, combine the coconut oil, almond butter and maple syrup. Blend until mixed well and smooth. Pour into a 8 inch cast iron skillet (or glass baking dish if you do not have a cast iron skillet).
  3. In a small bowl, combine the almond flour, salt, baking soda, and cinnamon. Add the coconut oil, maple, egg and vanilla extract. Stir until just combined. Fold in chocolate chips.
  4. Add to the skillet, smoothing out on top of the caramel.
  5. Place in the oven and bake for 20 - 25 minutes, or until the blondie is cooked through.

Notes

*I use almond butter that has oil added. Such as from roasted almonds. If you use dry roasted or raw, the sauce may not work as it lacks oils to create a smooth sauce. *To be truly paleo, use paleo chocolate chips such as Enjoy Life *This dish can be made in an 8x8 baking dish as well.

7.8.1.2
379
https://withsaltandwit.com/paleo-deep-dish-salted-caramel-chocolate-chip-blondies/

Click Here for Nutritional Information

If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!

What is better than gooey caramel and a chocolate chip cookie?! Not much! These Deep Dish Salted Caramel Chocolate Chip Blondies are ready in no time and will kick any sugary craving!

What is better than gooey caramel and a chocolate chip cookie?! Not much! These Deep Dish Salted Caramel Chocolate Chip Blondies are ready in no time and will kick any sugary craving!

714

Categories: Allergy Friendly Tags: almond flour, caramel, chocolate, chocolate chip, dairy free, dessert, gluten free, paleo

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Reader Interactions

Comments

  1. Amanda Paa says

    February 27, 2015 at 5:56 am

    so i just got a new blender and guess what i can't wait to make..... this! and i'm always looking for paleo recipes, especially sweet treats. and good luck selling your house, i'll be sending good vibes!
    Reply
    • Meg says

      February 27, 2015 at 6:30 am

      Ohhh perfect timing! And thank you, Amanda! Those vibes are appreciated :)
      Reply
  2. Kacey @ The Cookie Writer says

    February 27, 2015 at 8:13 am

    Nothing is better than chocolate chip cookies and caramel! I love your version here, especially that caramel sauce. I will have to give that a try.
    Reply
    • Meg says

      February 27, 2015 at 8:46 am

      I am glad you agree! And I hope you enjoy it if you do give it a try. Thanks Kacey!
      Reply
  3. Marye says

    February 27, 2015 at 8:24 am

    This looks incredible. Chewy, gooey, and chocolate.... YUM!
    Reply
    • Meg says

      February 27, 2015 at 8:49 am

      yes to all of those things! Thanks Marye!
      Reply
  4. Danae @ Recipe Runner says

    February 27, 2015 at 9:20 am

    Looks like you've got 2 spoons in there...one for me and one for you right?! ;-) Since it's practically healthy food we can eat the whole thing right?!
    Reply
    • Meg says

      February 27, 2015 at 11:22 am

      You've got that right, girlfriend! xo
      Reply
  5. Patricia @ Grab a Plate says

    February 27, 2015 at 10:01 am

    Oh wow! This is not going to be good for my "diet!" This looks absolutely scrumptious and I love the salted caramel - great idea!
    Reply
    • Meg says

      February 27, 2015 at 11:23 am

      Right?! But atleast it is somewhat healthier so the guilt can see itself out the door!
      Reply
  6. Sharon @ What The Fork Food Blog says

    February 27, 2015 at 1:29 pm

    This looks SO amazing Megan! I could dive right into that face first...
    Reply
    • Meg says

      February 27, 2015 at 1:30 pm

      I will join you! Thanks Sharon!
      Reply
  7. Davida @ The Healthy Maven says

    February 27, 2015 at 3:05 pm

    girlfrieeeeend this recipe is pure craziness! I want the entire thing to myself! Pinned!
    Reply
    • Meg says

      February 27, 2015 at 4:54 pm

      I won't tell anyone if you do ;)
      Reply
  8. Julie @ Tastes of Lizzy T says

    February 27, 2015 at 3:05 pm

    I need to get better at making Paleo desserts! This looks like a great one to try!
    Reply
    • Meg says

      February 27, 2015 at 4:55 pm

      These simple 'one bowl' type desserts are the only ones I can make! Thanks Julie!
      Reply
  9. Cyndi @ My Kitchen Craze says

    February 27, 2015 at 3:54 pm

    This looks amazing!! Wow! I just want to jump through this screen and take a big bite!! I love that gooey chocolate-y-ness. Yum! And keep your head high. Your gonna sell that house soon and be in the mist of moving. Then you'll be day dreaming about this recipe and couches. ;) Pinned!
    Reply
    • Meg says

      February 27, 2015 at 4:55 pm

      Oh you are so sweet, Cyndi! Always count on you to cheer me up! And let's day dream of this together :)
      Reply
  10. Katherines Corner says

    February 28, 2015 at 8:08 am

    our grandchildren will dive into this yumminess! I invite you to share at my Thursday hop ( you can link up through midnight tonight)
    Reply
    • Meg says

      March 1, 2015 at 1:04 pm

      Thanks for the invite...next week! And I hope they do enjoy it. Thanks Katherine!
      Reply
  11. Arman @ thebigmansworld says

    March 1, 2015 at 9:05 pm

    Megan, this looks insane- I am stoked it's paleo! I think something is incorrect though...it says served 8. Don't you mean 1? ;)
    Reply
    • Meg says

      March 2, 2015 at 6:48 am

      Thanks so much Arman! And I was just being optimistic with the whole 8 servings....
      Reply
  12. Lynne says

    March 7, 2015 at 12:13 pm

    Can I make this ahead (in the morning) and just reheat it a little at supper to melt the caramel again?
    Reply
    • Meg says

      March 7, 2015 at 4:13 pm

      Hi Lynne, I am not sure as I have never tested it that way. I would think so as you can reheat the blondie part. If you try it, let me know! Enjoy!
      Reply
  13. Lynne Martin Veilleux says

    March 8, 2015 at 6:57 am

    I did make this yesterday to bring for a birthday supper and it was a hit. Thank you!
    Reply
    • Meg says

      March 8, 2015 at 10:05 am

      Lynne, you just made my day! Thank you so much and glad everyone enjoyed it!!
      Reply
  14. Richard says

    April 8, 2015 at 10:10 pm

    Tried it, was great! One problem I had. Seemed to be to much flower in the Blondie. Is the recipe correct or did I go wrong somewhere?
    Reply
    • Meg says

      April 9, 2015 at 7:04 am

      Hi Richard, I am sorry to hear that. I have made the blondie portion many times with no problem along with a few other readers having no issues. I would maybe double check your measurements. Hope that helps!
      Reply
  15. Gail says

    May 24, 2015 at 7:50 pm

    This is an amazingly delicious recipe. My husband says this surely can't be Paleo because it is so good! Thank you!
    Reply
    • Meg says

      May 25, 2015 at 7:01 am

      That makes me so happy! I am glad you all loved it! Thanks for letting me know. Have a great day, Gail!!
      Reply
  16. Dawn says

    June 12, 2015 at 9:06 am

    I am paleo...and have the BIGGEST sweet tooth so I cant WAIT to try these. My only question is, do you think I'd have success switching honey for the maple syrup? Thank you!
    Reply
    • Meg says

      June 12, 2015 at 10:35 am

      Hi Dawn, I can't see why you couldn't use honey, it may reduce faster has honey is a bit thicker. And the flavor may be more on the honey side as maple is a bit more subtle. Enjoy!!!
      Reply
  17. Julie O'Connor says

    January 2, 2016 at 8:34 pm

    I am allergic to nuts. So what type or kind of flour can I use. This recipe looks YUMMY
    Reply
    • Meg says

      January 3, 2016 at 6:49 am

      Hi Julie, Thanks! I am sorry to say I am not sure as I have not tested it with another flour. I would maybe say try oat flour but I can't say what the results will be. If you try it out, let me know how it goes! Have a great day!
      Reply
      • Lauren says

        January 22, 2016 at 12:39 pm

        I made this with oat flour last night! It was perfect!
        Reply
        • Meg says

          January 23, 2016 at 10:53 am

          Oh I love hearing that! And thank you so much for letting me know it worked with oat flour. Have a great weekend!
          Reply
  18. Tara Simone says

    January 3, 2016 at 11:59 am

    Oh this looks delicious! I have to book mark this and try this one soon
    Reply
    • Meg says

      January 4, 2016 at 5:40 am

      Oh thank you! I hope you enjoy it!
      Reply
  19. Sheena says

    September 1, 2016 at 9:37 am

    This looks like perfection! What a delicious treat for the family!
    Reply
    • Meg says

      September 3, 2016 at 8:13 am

      Thanks Sheena!
      Reply
  20. Amy @ Little Dairy on the Prairie says

    September 1, 2016 at 9:59 am

    You had me at caramel! That photo of the blondie, with the spoon, and the pool of caramel...how could anyone resit that?
    Reply
    • Meg says

      September 3, 2016 at 8:10 am

      I definitely can't! Thanks, Amy!
      Reply
  21. Des @ Life's Ambrosia says

    September 1, 2016 at 1:04 pm

    Oh my goodness such deliciousness happening here!
    Reply
    • Meg says

      September 3, 2016 at 8:07 am

      Why thank you Des!!
      Reply
  22. Brandy | Nutmeg Nanny says

    September 1, 2016 at 3:52 pm

    Seriously. I cannot get over how amazing this looks!
    Reply
    • Meg says

      September 2, 2016 at 8:16 am

      Why thank you Brandy!
      Reply
  23. Sharon @ What The Fork says

    September 1, 2016 at 7:31 pm

    I am a sucker for blondies and this one looks amazing 😍
    Reply
    • Meg says

      September 3, 2016 at 8:03 am

      I second that! Thanks Sharon!
      Reply
  24. Karen @ Seasonal Cravings says

    September 2, 2016 at 7:34 am

    This looks so delicious. I love the flavor of almond flour in baked goods. I can't wait to try it!
    Reply
    • Meg says

      September 2, 2016 at 8:15 am

      I agree! It's such a delicious flavor! Thanks Karen!
      Reply
  25. Dee says

    September 2, 2016 at 9:19 am

    This looks amazing! Seriously, I could just grab that spoon right now!
    Reply
    • Meg says

      September 2, 2016 at 10:17 am

      Thank you so much Dee! I definitely pass ya spoon ;)
      Reply
  26. Sabrina says

    September 2, 2016 at 10:14 am

    Wow, this is a visually stunning dessert! It looks like a giant, delicious cookie!
    Reply
    • Meg says

      September 3, 2016 at 8:03 am

      Awe thanks so much Sabrina!
      Reply
  27. Sandi (@fearless_dining) says

    September 2, 2016 at 10:52 am

    That caramel sauce you pour in has me swooning!
    Reply
    • Meg says

      September 3, 2016 at 8:02 am

      Oh its totally swoon worthy! Thanks Sandi!
      Reply
  28. Justine | Cooking and Beer says

    September 2, 2016 at 1:13 pm

    Ahhhhh! This recipe is definitely going on my list to make so soon! They look amazing!
    Reply
    • Meg says

      September 3, 2016 at 8:02 am

      Awe thanks Justine! I hope you enjoy!
      Reply
  29. Sarah @Whole and Heavenly Oven says

    September 5, 2016 at 6:52 am

    Oh my GOOOOSH. That caramel + all that chocolate goo is speaking my name right now! I'm convinced there's nothing better than deep-dish EVERYTHING. Case in point, because these blondies are completely insane and I'm totally on board. ;)
    Reply
    • Meg says

      September 5, 2016 at 6:49 pm

      Glad you are on board! Thanks Sarah!
      Reply
  30. Barbara says

    September 18, 2016 at 10:42 pm

    I can't get the caramel part to emulsify. The almond butter just clumps. I keep scraping the blobs but just happens again. Bar Using a Vitamix so it can't be that.
    Reply
    • Meg says

      September 19, 2016 at 6:36 am

      Hi Barbara, My only thought is that you may be using dry roasted almonds? Dry roasted almonds lack the oils needed to puree. I speak from experience :(
      Reply
      • Barbara says

        September 19, 2016 at 1:03 pm

        No, Meg, I'm using organic raw almond butter. Did anyone else have this experience? thanks
        Reply
        • Meg says

          September 19, 2016 at 6:52 pm

          Hi Barbara, my other thought is the idea that you are using Raw almond butter, not roasted as it lacks the oils (much like dry roasted). I haven't had anyone else have troubles with it. But times that I have made nut butter without roasting, I have had the same problem of the nut butter clumping up on me. So sorry to hear of your troubles!
          Reply
  31. Jill says

    November 17, 2016 at 10:33 pm

    Do you heat the coconut oil for the caramel sauce?
    Reply
    • Meg says

      November 18, 2016 at 8:42 am

      Yes! Thank you for catching that :)
      Reply
  32. Jami says

    December 3, 2016 at 10:48 am

    This looks amazing. I'm concerned about the semi sweet chocolate chips. I thought for it to be Paleo there can't be any sugar? My semisweet chips have lots of sugar... Thanks!
    Reply
    • Meg says

      December 3, 2016 at 2:47 pm

      The chocolate chips are really up to whatever you want to use. But yes you are correct, to be paleo, simply use chips such as Enjoy Life Chocolate Chips!
      Reply
  33. Valerie says

    January 1, 2017 at 12:42 pm

    I made these and they were too oily. They also lacked flavor. Coconut palm or molasses would have added that flavor and a better texture I think. Sadly, since it was too oily we couldn't eat it all. In just one cookie amount there is 29 grams of fat. Also, the "caramel sauce" just absorbed into the cookie.
    Reply
    • Meg says

      January 1, 2017 at 3:11 pm

      Hi Valerie, I am sorry to hear it didn't turn out for you. I have made this recipe multiple times, along with other readers having success. It may be the specific ingredients used? Again, I apologize for it not turning out!
      Reply
      • Emily says

        May 20, 2017 at 7:06 am

        Hey I used coconut flour instead of almond flour and a muffin tray with cupcake cases and the dough was SHOCKINGLY crumbly and oily and ugh! Is there anything you can say to change so that it works next time?
        Reply
        • Meg says

          May 20, 2017 at 1:55 pm

          Hi Emily, well coconut flour is very different than almond flour, in terms of how it reacts in recipes. It absorbs A LOT of liquid, that is why your dough was crumbly and oily. So, unfortunately, you cannot sub coconut flour or almond flour. Hope that helps.
          Reply
  34. Jenn says

    January 27, 2017 at 2:41 pm

    Pass me a spoon - I want to devour that whole thing!!!
    Reply
  35. Sarah says

    January 28, 2017 at 9:29 am

    Drooling! If I didn't already make chocolate chip cookie dough to bring up north and bake cookies I'd be making this for the family to come home to (they are all out at a fishing contest). Maybe I can adapt it and put that dough in a pan. Or just make the caramel sauce to drizzle over the cookies. Messy but I'd enjoy every little bit!
    Reply
  36. Alisa Fleming says

    January 28, 2017 at 11:00 am

    This looks beyond heavenly. Don't try to tell me for a minute that this is healthy. Nope, can't be. Far too ooey and gooey. :)
    Reply
  37. Rebecca | NOURISHED. says

    January 28, 2017 at 2:19 pm

    OMG!! This sounds amazing!! I've never tried a skillet cookie before but I love the idea and all the caramel too :)
    Reply
  38. Jessica @ Nutritioulicious says

    January 29, 2017 at 10:01 am

    Oh my! This is pure dessert heaven! Perfect to share with your SO when you're craving a sweet treat!
    Reply
  39. Sonali- The Foodie Physician says

    January 29, 2017 at 7:00 pm

    Chewy, gooey, chocolate and caramel...YES please! Your photos are literally making my mouth water!!
    Reply
  40. Sara says

    March 19, 2017 at 6:48 pm

    This looks amazing! I just bought a cast iron skillet and some Enjoy Life chocolate chips, so I'm excited to try this. Question. Is there a sub for almond butter? Do you think sunflower butter would work?
    Reply
    • Meg says

      March 23, 2017 at 1:20 pm

      Oh perfect timing then ;) Enjoy!! And Yes it will but I can't say it will taste exactly like caramel as the almond mixed with coconut is what makes the caramel. But let me know how it goes!
      Reply
  41. Marissa says

    April 25, 2017 at 8:56 pm

    I don't have a cute little skillet like this! When you say 8-inch pan, do you mean 8x8? It looks like it won't be enough batter for that size? Thank you!!
    Reply
    • Meg says

      May 8, 2017 at 2:29 pm

      Hi Marissa! This is a mini skillet so I only used half of the dough ;) So, you can bake this is a 8x8 no problem! Just keep an eye on the baking time. Enjoy!
      Reply
  42. Emily says

    October 3, 2017 at 5:06 pm

    Does anyone know why my recipes are always crumbly, dry and grainy when I use almond flour? Any tips for this recipe?
    Reply
    • Meg says

      October 4, 2017 at 2:51 pm

      Hi Emily! The only thing I can think of is there isn't enough moisture or it is overbaked. But I haven't had an issue with this being crumbly, as there is a caramel layer that helps keep it moist. Hope that helps!
      Reply
      • Emily says

        October 4, 2017 at 6:12 pm

        Either way, it wasn’t so sooooo delicous!!! Thanks!
        Reply
        • Meg says

          October 5, 2017 at 7:11 am

          Love hearing that!!
          Reply
  43. M. Bingham says

    December 1, 2017 at 11:32 am

    This was awful. You will get more satisfaction by amassing these expensive ingredients and throwing them down the garbage disposal. You're going to do it anyway, so save yourself some time.
    Reply
    • Meg says

      December 12, 2017 at 5:38 am

      So sorry to hear that! I have made this many times with success and so have many others. Guess that is what makes this world interested; everyone has differences!
      Reply
  44. Teresa says

    December 7, 2017 at 7:42 pm

    Hello! My family esp my grown son loves this cookie! I would like to share this as a gift to someone. I am wondering if it’s possible to bake this in a foil pan (the day before)? Thanks!!
    Reply
    • Meg says

      December 12, 2017 at 5:35 am

      You can bake it in a tin foil pan but you would ideally want to reheat it in the oven before you enjoy it so the caramel melts. Enjoy!
      Reply
  45. Melissa says

    April 27, 2018 at 6:54 pm

    I’ve made this twice now. The first time I made it as directed with the exception of making the sauce and blondie separately as I was making it for a mixed paleo/non paleo crowd, including children. So, the children didn’t enjoy the coconut flavor, but all the adults like both the sauce and blondie (it was also exceptional with some very non paleo ice cream!!) I’m sure my brand of CO wasn’t ideal. So I made it again tonight and swapped out applesauce for the CO in the blondie and the whole fam, including my daughter gobbled it up (her minus the sauce). Definitely going in my rotation for a dish to take to a mixed eating crowd!
    Reply
    • Meg says

      May 1, 2018 at 1:47 pm

      Love hearing this! And genius to substitute the coconut oil for applesauce! Refined coconut oil has a neutral taste, so for future baking make sure to use neutral if you are looking to steer clear of the coconut flavor :) Thanks for letting me know about your success!
      Reply
  46. Kari says

    August 10, 2018 at 2:58 pm

    Does the caramel form while it bakes?
    Reply
    • Megan Kohrs says

      August 10, 2018 at 3:14 pm

      You make the caramel in a blender with the coconut oil, almond butter, and maple syrup. It melts down during the baking process.
      Reply
  47. Molly says

    March 10, 2019 at 11:08 pm

    This was absolutely delicious! I made it exactly as written and it turned it perfectly. The taste and texture was excellent! I brought it to a wine and dessert girls’ night and no one knew it was Paleo. They all just loved it. It will be my go-to dessert! Thank you for this wonderful recipe! Next time I might try pouring the caramel on top of the brownie instead of the bottom. Or just add more to the top 😉
    Reply
  48. Ann says

    July 15, 2019 at 9:01 pm

    I love this recipe! I make it like every two weeks. Thank you for
    Reply
    • Megan Kohrs says

      July 19, 2019 at 5:48 am

      I love hearing that! Thank you so much for letting me know :)
      Reply
  49. Dr T says

    November 5, 2019 at 8:35 pm

    Just made this today and it was amazing. I subbed coconut sugar for the maple syrup in the batter (and then added almond milk to make up for the loss of liquid), but it turned out AMAZING! Love it. Of course I've eaten too much of it and now I'm feeling a little sick, but that's my fault!
    Reply
    • Megan Kohrs says

      December 18, 2019 at 1:31 pm

      So glad you enjoyed it! And thank you for letting me know about that simple sub...so smart of you! Thanks!
      Reply
  50. Suzanne says

    December 2, 2019 at 1:28 pm

    This looks so good! Can I use this cookie dough to just make cookies too?
    Reply
    • Megan Kohrs says

      December 18, 2019 at 1:27 pm

      I have not tested that! The dough may be too soft and spread a bit when baked but if you try it out, I would love for you to report back! Thanks!
      Reply
  51. Vanessa says

    December 2, 2019 at 1:28 pm

    Thanks for sharing! Does it keep long?
    Reply
    • Megan Kohrs says

      December 18, 2019 at 1:26 pm

      You bet! It tastes best the day it was made but will keep in the fridge, then reheated before eating, for about 5 days. Enjoy!
      Reply
  52. Nelly says

    February 29, 2020 at 11:25 am

    This was amazing! Followed the recipe exactly. Thank you.
    Reply
    • Megan Kohrs says

      March 3, 2020 at 11:55 am

      Yay! So happy to hear you enjoyed it!!
      Reply
  53. Suzanne says

    July 31, 2020 at 2:14 pm

    This looks so good! What a great way to indulge without compromising on the right ingredients!
    Reply

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Hi There!

I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…

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All Images and content are © With Salt and Wit. Please do not republish without prior consent. If you wish to share a recipe, please simply rewrite the directions, in your own words, with your own photos, and link back to the specific post to provide credit. If you have any questions or wish to republish anything, please contact me: megan {at} withsaltandwit {dot} com

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