Caramel Pecan Brownies

• 125 ml coconut oil, melted
• 60 g cocoa powder
• 60 g unsweetened chocolate
• 180 ml honey
• 2 eggs
• 2 teaspoons vanilla
• 30 g coconut flour
• 2 teaspoons espresso powder
• 50 g pecans
• 250 ml honey
• 125 ml coconut cream
• 30 ml coconut oil
• 15 ml vanilla extract
• 1 pinch salt

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

coconut oil, cocoa powder, chocolate, honey, eggs, vanilla, coconut flour, espresso powder, pecans, honey, coconut cream, coconut oil, vanilla, salt

Taken from www.food.com/recipe/caramel-pecan-brownies-534112 (may not work)