Finding a truly indulgent dessert that aligns with wellness goals can often feel like an impossible task, but these grain-free salted caramel swirl brownies from women's health expert Sophie Richards might just provide the perfect solution. This recipe masterfully combines rich, chocolatey indulgence with carefully selected anti-inflammatory ingredients, delivering that signature fudgy texture that brownie enthusiasts crave without compromising on nutritional values.
The Philosophy Behind the Perfect Brownie
Sophie Richards firmly believes that looking after your body should never mean sacrificing flavour, particularly when it comes to classic chocolate treats. "These are the best brownies you will ever taste, so stop what you're doing and get cooking immediately," she enthusiastically declares. Her approach centres on creating desserts that satisfy both the palate and nutritional needs, proving that healthy eating can still be deeply enjoyable.
The Secret to Decadent Texture
The magic of these brownies lies in the exquisite balance between high-quality dark chocolate and a homemade salted caramel ripple. Sophie explains: "These fudgy, chocolatey brownies are a perfect balance of dark chocolate richness and salted caramel sweetness. The swirls of homemade caramel add a gooey texture that pairs perfectly with the deep, intense cocoa flavour. Incredible for dessert lovers looking for a grain-free treat without sacrificing on taste or texture."
Complete Recipe: Salted Caramel Swirl Brownies
Ingredients (makes 9 portions):
- 150g 85% dark chocolate
- 100g coconut oil
- 100g coconut sugar
- 2 medium eggs
- 1tsp vanilla paste
- 65g almond flour
- 30g cocoa powder
- ½tsp gluten-free baking powder
- ½tsp sea salt, plus extra for garnish
For the caramel sauce (use 2-3tbsp for brownies):
- 100ml coconut cream
- 50g coconut sugar
- 1tbsp maple syrup or date syrup
- ½tsp sea salt
- ½tsp vanilla paste
Method
Make the caramel sauce: Heat the coconut cream, coconut sugar, maple syrup and sea salt in a small saucepan over low/medium heat. Stir continuously to prevent sticking or burning, letting it simmer gently for five to seven minutes until it begins to thicken. Remove from heat and stir in the vanilla paste. Allow to cool slightly before pouring into a bowl or jar and refrigerating for at least two to three hours to achieve a soft, spreadable consistency. The sauce can be stored in the refrigerator for up to one week.
Make the brownies: Preheat your oven to 180°C (fan) and line a 20cm square baking tin with parchment paper. Melt the dark chocolate and coconut oil together in a heatproof bowl over simmering water or using short microwave bursts, stirring until completely smooth.
In a separate bowl, whisk together the coconut sugar, eggs and vanilla until the mixture becomes light and fluffy. Once the coconut oil and chocolate have melted, stir this into the egg mixture until fully combined.
Sift in the almond flour, cocoa powder, baking powder and sea salt, then fold gently until just combined. Pour the batter into your lined tin and smooth the surface until evenly spread. Drizzle the caramel sauce in small dollops randomly over the cake batter, then use a knife or skewer to create beautiful swirls through the mixture. Sprinkle with extra sea salt flakes for an added salty kick.
Bake in the oven for 18 to 22 minutes. The brownies are best when they retain a very slight wobble in the centre, ensuring that gooey texture brownie lovers adore. Allow to cool for at least 15 minutes before slicing into nine pieces, unless you prefer to enjoy them hot from the oven.
Serving and Storage Suggestions
These brownies can be served either hot or cold. When served warm, they become particularly delicious accompanied by a dollop of coconut yoghurt and an extra drizzle of caramel sauce. Store any leftovers in an airtight container where they will keep for three to four days, or refrigerate them for an even fudgier texture.
Nutritional information (per serving): calories 328Kcals, net carbohydrates 12.5g, fibre 3.9g, fat 29.73g, protein 5.8g.
Sophie Richards' Culinary Philosophy
Sophie Richards' approach to baking represents a growing movement toward desserts that nourish as well as delight. Her recently published work, The Anti-Inflammatory 30-Day Reset, available in hardback from Michael Joseph, expands on this philosophy with comprehensive guidance for those seeking to incorporate more anti-inflammatory foods into their diets without sacrificing culinary pleasure.
This recipe demonstrates how traditional baking can be reimagined with alternative ingredients that support wellness, offering a delicious option for those following grain-free, gluten-free or reduced-sugar diets while still delivering the indulgent experience that makes brownies such a beloved treat.
