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Caramel Brownie Slice

Prep time: 20 mins

Cooking time: 45 mins

Serves: 

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Ingredients

Brownie

-  1/3 cup coconut oil

-  1 cup choc chips

-  1 cup almond flour

-  2/3 cup plain flour

-  2 tbsp cocoa powder

-  2 eggs

-  1/2 cup maple syrup

-  1 tsp vanilla essence

-  2 tsp ground coffee, dissolved in 2 tbsp water

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Caramel

— 1 can (410g) lite condensed milk

— 45g butter

— 2 tbsp maple syrup

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Choc Topping

— 1 cup chocolate

— 1 tbsp coconut oil

Method

Brownie

  1. Preheat the oven to 170°C. Grease and line a 20x20cm baking tin.
  2. Melt the coconut oil and chocolate chips together until smooth. 
  3. In a separate bowl, combine the flours, cocoa powder, eggs, maple syrup, vanilla, and dissolved coffee. Stir in the melted chocolate mixture until well combined.
  4. Pour the batter into your lined tin and par-bake for 10 minutes, rotating halfway.

Caramel

  1. While the brownie is baking, make the caramel: combine condensed milk, butter, and maple syrup in a saucepan. Simmer for 6-8 minutes, whisking occasionally, until thickened.
  2. Pour the caramel over the par-baked brownie, spread evenly, and return to the oven for 8 minutes until golden and bubbling. Remove from the oven once done.
  3. For the topping, melt the chocolate and coconut oil together until smooth. Pour over the baked slice, spread to the edges, and sprinkle with sea salt flakes.
  4. Chill in the fridge for at least 2 hours before slicing and serving.
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