Sea Salt Caramel Brownies
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
1 9x9 pan
- Serves:
- 8
ingredients
-
The Brownies
- 118.29 ml butter
- 113.39 g unsweetened chocolate
- 59.14 ml coconut oil
- 177.44 ml honey
- 2 eggs
- 29.58 ml cocoa powder
- 29.58 ml coconut flour, packed
- 59.14 ml almond flour, packed
- 2.46 ml baking soda
- 2.46 ml salt
-
Easy Caramel
- 118.29 ml butter, room temperature
- 118.29 ml honey
- 118.29 118.29 ml coconut milk or 118.29 ml heavy cream
directions
-
Brownies:
- Preheat oven to 325. Grease a 9×9 square baking dish (for thick brownies) or 9×13 glass dish for regular brownies.
- Melt together the butter, chocolate and coconut oil.
- Whisk in the honey. Allow mixture to cool down before adding your eggs.
- Stir in your eggs.
- Add your flours, baking soda and salt. Whisk well to combine.
- Spread mixture evenly into greased baking dish.
- Bake for 25-30 minutes.
- Let cool completely before topping with caramel.
-
Caramel:
- In a heavy bottom saucepan, combine butter and honey. Bring to a boil.
- Continue to cook, stirring frequently until it turns a dark caramel color. You want it to be slightly darker than what you want in the end. Remove from burner. Add milk (stand back, it will splatter!) Stir to combine.
- Let cool slightly and allow to thicken, about 5 minutes.
- Pour caramel onto cooled brownies. Spread evenly to cover.
- Sprinkle with sea salt. Cut into small squares, as they are very rich! These cut most cleanly once chilled. Store in an airtight container in the fridge up to 1 week.
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