Sea Salt Caramel Brownies

• The Brownies
• butter↗1⁄2 cup
• unsweetened chocolate↗4 ounces
• coconut oil↗1⁄4 cup
• honey↗3⁄4 cup
• eggs↗2
• cocoa powder↗2 tablespoons
• coconut flour, packed↗2 tablespoons
• almond flour, packed↗1⁄4 cup
• baking soda↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• Easy Caramel↗
• butter, room temperature↗1⁄2 cup
• honey↗1⁄2 cup
• coconut milk or heavy cream↗1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 325. Grease a 9×9 square baking dish (for thick brownies) or 9×13 glass dish for regular brownies.

2. 2

   Melt together the butter, chocolate and coconut oil.

3. 3

   Whisk in the honey. Allow mixture to cool down before adding your eggs.

4. 4

   Stir in your eggs.

5. 5

   Add your flours, baking soda and salt. Whisk well to combine.

6. 6

   Spread mixture evenly into greased baking dish.

7. 7

   Bake for 25-30 minutes.

8. 8

   Let cool completely before topping with caramel.

9. 9

   In a heavy bottom saucepan, combine butter and honey. Bring to a boil.

10. 10

    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.

11. 11

    Let cool slightly and allow to thicken, about 5 minutes.

12. 12

    Pour caramel onto cooled brownies. Spread evenly to cover.

13. 13

    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.