Sea Salt Caramel Brownies

1. 1

   Brownies:

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   Preheat oven to 325. Grease a 9x9 square baking dish (for thick brownies) or 9x13 glass dish for regular brownies.

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   Melt together the butter, chocolate and coconut oil.

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

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   Stir in your eggs.

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

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   Spread mixture evenly into greased baking dish.

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   Bake for 25-30 minutes.

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   Let cool completely before topping with caramel.

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    Caramel:

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

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    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.

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

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    Pour caramel onto cooled brownies. Spread evenly to cover.

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    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.