Caramel Pecan Brownies

READY IN: 40mins
SERVES: 9-12




  • For the Caramel.
  • Heat coconut oil, honey, salt, and vanilla in a saucepan. Stir until fully incorporated.
  • Add in the cream. Bring to a boil while continuously whisking for about 3 minutes.
  • Set aside to cool.
  • For the Brownies.
  • Line a 9x9 baking pan with parchment paper. Brush lightly with coconut oil. Set aside.
  • In a saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate. Continuously whisk over medium heat, until smooth and free of lumps.
  • Take off from the heat and add in honey. Continue whisking.
  • Add in eggs and vanilla and whisk until smooth.
  • Mix the dry ingredients. In a separate bowl, mix coconut flour, salt, and espresso powder.
  • Fold in the dry ingredients into the wet.
  • Pour into the prepared baking pan and top with pieces of pecan.
  • Pour prepared caramel on top and bake in a 175C/350F oven for 20-25 minutes.