Sea Salt Caramel Brownies

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READY IN: 45mins
SERVES: 8
YIELD: 1 9x9 pan
UNITS: US

INGREDIENTS

Nutrition
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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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