Salted Caramel Almond Butter Brownies (Gluten-Free, Dairy-Free, Easy One-Bowl Recipe)

0 Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, letting it hang over the edges for easy lifting later.
1 In a stand mixer fitted with the paddle attachment, mix the almond butter on medium speed until smooth.
2 Add the eggs or flax eggs, maple syrup, and vanilla extract. Mix until combined.
3 Add the cacao powder and baking soda, mixing until a thick, fudgy dough forms. Stir in the chocolate chips, then transfer the batter to your prepared pan.
4 Top with more chocolate chips and a generous drizzle of date caramel. Bake for 35–40 minutes, until the edges are set but the center stays slightly fudgy.
5 Remove from the oven, finish with flaky sea salt, and let cool before lifting out to slice.
Salted Caramel Sauce
7 Blend everything until smooth and silky. Store in the fridge — it thickens beautifully as it chills. Warm a little or let come to room temp if you want it more spreadable/drizzle.