Author Notes
Without doubt, these are the most delightful tasting brownies that we’ve ever had the pleasure of tasting, and the best thing about them is that they’re far healthier than the typical brownies that you’ll come across. If you only make one recipe, it should be this one.
The recipe can be found here - http://www.mynutricounter.com/caramel-pecan-brownies/
—Nikki Brown
Ingredients
- For the Brownies
-
125 milliliters
melted coconut oil
-
60 grams
cocoa powder
-
60 grams
unsweetened chocolate
-
180 milliliters
honey
-
2 pieces
eggs
-
2 teaspoons
vanilla
-
30 grams
coconut flour
-
2 teaspoons
espresso powder
- For the Topping
-
50 grams
pecans
-
250 milliliters
honey
-
125 milliliters
coconut cream
-
30 milliliters
coconut oil
-
15 milliliters
vanilla extract
-
1 piece
pinch of salt
Directions
- For the Brownies
-
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 Topping
-
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.
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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.
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