Ingredients

The following ingredients have 10 Servings
  • 6 tablespoon coconut oil
  • 1 cup chocolate chips of choice (or bakers' chocolate)
  • 3/4 cup granulated sweetener of choice
  • 2 large eggs (* See notes for vegan/eggless option)
  • 1 teaspoon vanilla extract
  • 2 tablespoon cocoa powder
  • 3 tablespoon arrowroot powder (can substitute for corn starch or tapioca flour)
  • 1 cup caramel sauce (** Can use store-bought if preferred)

Instruction

  • Preheat the oven to 180C/350F. Line an 8 x 8 pan with greaseproof paper or tin foil, with some overlay for easy removal. Grease it lightly and set aside.
  • In a microwave safe bowl or stovetop, combine your chopped chocolate with coconut oil and melt together- The mixture should be silky smooth.
  • Transfer the mixture to a large mixing bowl and add your sugar of choice, and mix well. Add your eggs, one at a time, and continue mixing. Add the rest of your ingredients and mix very well, until a smooth and silky batter remains.
  • Transfer the brownie batter to the lined pan. Bake the brownies for 20-25 minutes, or until the centre just comes out clean.
  • Remove brownies from the oven and let cool in the pan completely. Once cool, drizzle caramel sauce all over the top and refrigerate until firm. Once firm, add some extra chocolate on top or enjoy as it is.