Brownie caramel slice

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Step 1

1. Preheat oven to 170°C. Grease + line a 20x20cm tin.

Step 2

2. Melt coconut oil & choc chips until smooth.

Step 3

3. In a bowl, mix flours, cocoa powder, eggs, maple syrup, vanilla, and coffee.

Step 4

4. Stir in melted choc mix until smooth.

Step 5

5. Pour into tin and par-bake for 10 mins (rotate halfway).

Step 6

While that's baking - make the caramel:

Step 7

1. Add condensed milk, butter & maple syrup to a saucepan.

Step 8

2. Simmer and whisk for 6-8 mins until thickened.

Step 9

3. Pour caramel over par-baked brownie, spread evenly, and pop it back in the oven for 8 mins until golden + bubbly.

Step 10

Choc topping:

Step 11

1. Melt choc & coconut oil until smooth.

Step 12

2. Pour over baked slice, spread to the edges & top with a sprinkle of sea salt flakes.

Step 13

3. Chill in the fridge for at least 2 hrs.