Salted Toffee Pecan Brownies

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(20)
"Fudgy flourless brownies, but add some SALTED TOFFEE PECAN PIE on top!! Yup, you heard that right. You’re gonna want to make these stat!"
-- @themindfulhapa
Jump to Section
  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 9

Recipe Card

For the Brownies

ingredients

  • 3 large eggs
  • 3/4 cup coconut sugar
  • 2 (3.5 ounce) bars 85% dark chocolate, roughly chopped
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened cocoa powder

For the Salted Toffee Pecan Topping

ingredients

  • 2/3 cup coconut sugar
  • 2 tablespoons coconut oil
  • 1/4 cup coconut cream, solidified part from can of full-fat coconut milk
  • 1 (3.5 ounce) bar 85% Salted Toffee Chocolate, chopped
  • 1 teaspoon vanilla extract
  • 2 cups pecans, roasted and chopped

Method

  • Step 1

    Preheat oven to 350ºF. Line an 8 x 8-inch pan with parchment paper.

  • Step 2

    To make the brownies: In a large bowl with a hand mixer or in the bowl of a stand mixer, beat eggs and sugar together on medium-high for 5 minutes.

  • Step 3

    In a microwave safe bowl, melt the 2 bars of chocolate and coconut oil, in 30 second intervals. Stir in vanilla and salt, then sift in cocoa powder.

  • Step 4

    Gently fold melted chocolate mixture into egg and sugar mixture, until just combined. Pour into prepared pan and bake for 15 minutes. Remove from oven and let cool for 15 minutes.

  • Step 5

    While brownies are baking, make the topping: In a small saucepan, combine sugar, oil and 2 tablespoons water. Bring to a boil over medium heat, then simmer for 3 minutes. Remove from heat and whisk in coconut cream. Add chocolate, vanilla and pecans. Stir until combined.

  • Step 6

    Pour topping over cooled brownies and refrigerate for at least 2 1/2 hours. Cut into 9 squares. Store in an airtight container in the fridge. Serve at room temperature.