Salted Caramel Coconut Brownies

I made these brownies for a girls Christmas Dinner get together and served alongside some ice cream or cream, warm from the oven (I had pre baked but put in a hot oven before serving to get the gooey caramel).



  • 4 eggs (or vegan replacer)
  • 60g walnuts (or almonds)
  • 400g sugar
  • 225g butter or coconut oil
  • 60g cacao
  • 1tsp vanilla extract
  • 225g flour
  • ½ tsp baking powder
  • ½ tsp salt


  • 1/2 cup sugar
  • 1/4 cup coconut oil
  • 3 tablespoons full fat canned coconut milk or cream (the cream from the top)


  1. To make the caramel, combine all the caramel ingredients in a small sauce pan over medium/low heat. Stir and let it bubble for 2-4 minutes. Transfer to a small tray lined with parchment paper. Chill in freezer for 30 minutes until solid.
  2. Meanwhile prepare the brownies. Beat the eggs in a separate bowl and combine with all the other brownie ingredients.
  3. Spoon the brownie batter into a lined deep tin. Make little wells in the top and add spoons of the salted caramel. Partly cover the top with the brownie mix.
  4. Bake in the oven for 20-30mins at 180’C, gas mark 4, until the outside is firm but the centre is still gooey.
  5. Either serve immediately or leave to cool and then put back in a hot oven for 10mins before dishing-up!

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