1batch of salted caramel sauce(linked to in post above and instructions below)
Instructions
Preheat your oven to 350 degrees and line a 9"x9" glass pan with parchment paper. Set aside.
In a large mixing bowl combine your nut butter and coconut sugar (or maple sugar).
Whisk your egg in a separate bowl and then add it to the mixture and combine.
Next, and your cacao powder. It's easiest if you do it a little at a time as it gets harder and harder to combine.
Add the rest of the ingredients (chocolate chips, vanilla, baking soda, and salt). Mix up until it's all incorporated. Depending on how firm or oily your nut butter is you may have to pull your sleeves up and use your hands to finish combining all of the ingredients.
Dump your mixture into your parchment lined pan and spread out with your hands. I sprinkled a little salt on top, but that's optional.
Cook your brownies in the oven at 350 degrees for 14-16 minutes. The brownies will rise a bit in the oven and they'll be just a little squishy when they're ready, slightly underdone looking. That's what you want! Allow them to fully cool (THIS IS IMPORTANT) or they won't stay together for you.
While the brownies are baking in the oven, make your caramel sauce. It will only take about 5 minutes, so you can even wait until your brownies are done and make it while they cool.
Once your brownies have cooled, drizzle your caramel sauce right on top, as lightly or as liberally as you'd like.
Cut into squares and serve.
Pair these salted caramel double chocolate brownies with our paleo vanilla ice cream for a yummy dessert. I'd probably even drizzle more caramel sauce on top, and maybe add some sliced bananas. Just sayin!