Caramel Pecan Brownies Recipe

Name: Caramel Pecan Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat coconut oil, honey, salt, and vanilla in a saucepan. Stir until fully incorporated.
2
Add in the cream. Bring to a boil while continuously whisking for about 3 minutes.
3
Set aside to cool.
4
Line a 9x9 baking pan with parchment paper. Brush lightly with coconut oil. Set aside.
5
In a saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate. Continuously whisk over medium heat, until smooth and free of lumps.
6
Take off from the heat and add in honey. Continue whisking.
7
Add in eggs and vanilla and whisk until smooth.
8
Mix the dry ingredients. In a separate bowl, mix coconut flour, salt, and espresso powder.
9
Fold in the dry ingredients into the wet.
10
Pour into the prepared baking pan and top with pieces of pecan.
11
Pour prepared caramel on top and bake in a 175C/350F oven for 20-25 minutes.

1088

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the Brownies, 125 milliliters melted coconut oil, 60 grams cocoa powder, 60 grams unsweetened chocolate, and more.

Yes, Caramel Pecan Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caramel Pecan Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions