Ingredients
- 2-330 2-330 2-330 mL coconut cream
- 3/4 3/4 3/4 cup WO Popcorn Oil or butter
- 1/2 1/2 1/2 cup WO Coconut Syrup
- 1-1/2 1-1/2 1-1/2 teaspoon vanilla
- 1/4 1/4 1/4 teaspoon WO Pink Himalayan Salt
- 1/2 1/2 1/2 cup WO Coconut Flour
- 3/4 3/4 3/4 cup WO Cacao Powder
- 1/2 1/2 1/2 cup WO Tapioca Flour
- 1 1 1 teaspoons aluminum-free baking powder
- 1/2 1/2 1/2 teaspoons WO Pink Himalayan Salt
- 3/4 3/4 3/4 cup WO Cacao Butter melted
- 1/2 1/2 1/2 cup coconut cream
- 3/4 3/4 3/4 cup WO Coconut Syrup
- 6 6 6 eggs room temperature
- 1 1 1 teaspoon vanilla
- to Fleur de Sel to sprinkle on top
Preparation
Step 1
Salted Caramel
Add all ingredients into saucepan, except vanilla.
Simmer on low medium heat until it reduces to half the volume and thickens, stirring frequently about 30 minutes.
Add vanilla and simmer another 5 minutes.
Remove from heat and put in a glass container, allow caramel to cool then store in refrigerator until ready to use. Can be made the day before.
While caramel is simmering and thickening, make the brownie batter.
Brownies
Preheat oven to 350°F/180°C.
In a large bowl add all dry ingredients and mix thoroughly.
In a separate bowl, add all wet ingredients and mix thoroughly. Add dry ingredients into wet ingredients and mix until smooth.
Pour into a greased 13x9x2 pan for thinner brownies; pour into a greased 9x9x2 pan for thicker brownies.
Bake for 30-35 minutes. Remove from oven and cool.
Remove caramel sauce from fridge, spread on top of brownies evenly. Use as little or as much caramel as desired.
Sprinkle top with flakey salt. Cut and serve.