Ingredients
Equipment
Method
Prepare the Brownies
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Line an 8 × 8-inch baking pan with parchment paper and lightly grease it with coconut oil.
- Melt the Chocolate: Place the chopped unsweetened chocolate and coconut oil in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue heating in 30-second intervals, stirring after each one, until the chocolate and coconut oil are completely melted and smooth.
- Mix the Wet Ingredients: Add the almond butter or cashew butter, coconut sugar, and maple syrup to the melted chocolate mixture. Whisk until the ingredients are thoroughly combined.
- Add the Flax Egg and Vanilla: Whisk the prepared flax egg and vanilla extract into the chocolate mixture until evenly incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the almond flour, cacao powder, baking soda, and sea salt until evenly distributed.
- Make the Brownie Batter: Add the dry ingredient mixture to the chocolate mixture. Fold with a spatula until everything is fully combined and no dry patches remain.
- Bake the Brownies: Transfer the batter to the prepared baking pan and spread it evenly. Bake at 350°F for 16–18 minutes. To check for doneness, insert a toothpick between the edge and center of the brownies. It should have a few crumbs attached without looking excessively wet.
Prepare the Coconut Caramel Topping
- Melt the Topping Ingredients: Combine the almond butter or cashew butter, maple syrup, coconut butter or coconut oil, vanilla extract, and sea salt in a small saucepan. Heat until melted and thoroughly combined. Alternatively, microwave the mixture for 30–45 seconds, or until smooth and melted.
- Add the Toasted Coconut: Stir the toasted shredded coconut into the melted mixture until evenly coated.
- Top and Chill the Brownies: Pour the coconut caramel mixture over the brownie base and spread it across the surface. Place the pan in the refrigerator and chill until the topping has set.
- Melt the Dark Chocolate: Place the chopped dark chocolate in a microwave-safe bowl and heat until melted, stirring as needed to achieve a smooth consistency.
- Drizzle the Chocolate: Transfer the melted dark chocolate to a small piping bag or a zip-top bag with one corner snipped off. Drizzle it over the set coconut caramel topping.
- Chill Before Slicing: For cleaner cuts, refrigerate the brownies overnight before slicing them into 16 squares.
- Store the Brownies: Keep the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze them in an airtight container for up to 6 months. If stacking the brownies, place parchment paper between the layers to prevent sticking.
Notes
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Chocolate choice: Use unsweetened chocolate for the brownie base and chopped dark chocolate for the finishing drizzle.
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Nut butter options: Creamy almond butter or cashew butter can be used in both the brownies and the coconut caramel topping.
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Flax egg preparation: Mix 1 tablespoon of flax meal with 2½ tablespoons of water and let it stand for 10 minutes before adding it to the batter.
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Coconut topping: Toast the unsweetened shredded coconut before mixing it into the topping for a deeper, nuttier flavor.
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Baking time: Bake for 16–18 minutes. The brownies are ready when a toothpick inserted between the edge and center comes out with a few crumbs rather than looking excessively wet.
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Chilling: Refrigerate the brownies until the coconut caramel topping sets. Chilling overnight before slicing helps produce cleaner squares.
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Room-temperature storage: Keep the brownies in an airtight container for up to 3 days.
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Refrigeration: Store in an airtight container in the refrigerator for up to 1 week.
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Freezing: Freeze in an airtight container for up to 6 months. Separate stacked layers with parchment paper to prevent sticking.