Method

Brownie

1. Preheat the oven to 180°C and line an 8×8 inch (20×20 cm) baking dish or large baking tray with baking paper.
2. Melt the coconut oil and chocolate chips together in a small saucepan over medium heat until smooth.
3. In a mixing bowl, combine the plain flour, almond flour, cocoa powder, maple syrup, egg, vanilla essence, dissolved coffee and melted chocolate mixture. Stir until well combined.
4. Spread the batter into a large flat rectangle on the lined tray, keeping the layer relatively thin (approx. 0.5mm-1cm thick)
5. Bake at 170°C for 10-15 minutes, until the edges are slightly set but the centre remains soft.

Caramel

6. While the brownie bakes, add the butter and brown sugar to a saucepan over low–medium heat.
7. Stir until melted and combined, then bring to a gentle simmer. Allow it to bubble for 5-7 minutes, stirring occasionally, until slightly thickened.
8. Remove the brownie from the oven and immediately pour the caramel over the top, spreading evenly.
9. Return to the oven and bake for about 5 minutes, or until the caramel is bubbling. Let it bubble for 2-3 minutes.
10. Remove from the oven, sprinkle over the chocolate, let it sit and spread as it melts into a smooth layer.
11. Finish with flaky sea salt and refrigerate. Break and snap once set to serve!