- 1 cup dark chocolate chips - plus a little more to top if desired
- ¼ cup coconut oil
- 3 eggs
- ½ cup coconut sugar
- 1 tsp vanilla
- 1 cup almond flour
- 3 Tbsp cacao powder
- ¼ tsp sea salt - plus more to top, if desired
- 1 cup chopped pecans - plus more to top, if desired
- ¼ cup dairy free caramel - plus more to top, if desired
Preheat oven to 350 F. In a skillet, melt the chocolate chips and coconut oil on the stove over medium-low heat. Remove from heat once melted to cool.
In a mixing bowl, beat the eggs and coconut sugar together until the mixture is creamy and has almost doubled in size (this can take 2 - 3 minutes). Add the vanilla and melted chocolate and continue to mix. Fold in the almond flour, cacao powder, and sea salt until no flour clumps remain.
Mix the chopped pecans into the batter. Next, fold in the caramel sauce.
Pour the batter into an 8 X 8 pan lined with parchment paper and bake for 24 - 28 minutes until you can insert a toothpick and it comes out clean
Let brownies cool before topping with more chopped pecans, caramel sauce, and sea salt. Slice into squares and enjoy!
Caramel : I used my homemade dairy free caramel sauce for these brownies. You can also use the caramel in this recipe or use store-bought.
Cutting brownies : The trick is to use a plastic knife. The plastic doesn't stick to the brownie like a metal knife does and thus ensures a super clean cut!
Storing : To store these brownies, wrap the cooled baking dish with aluminum foil - they will keep fresh for 5 days on the counter. You can also store the sliced brownies in air-tight container and they will keep for up to a week.
Calories: 208kcal | Carbohydrates: 14g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 70mg | Potassium: 125mg | Fiber: 2g | Sugar: 8g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg