Caramel Pecan Brownies - cooking recipe

Ingredients

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

Preparation

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