- 2⁄3 cup honey
- 115 g butter, melted
- 1 T vanilla paste
- 3 free-range eggs
- 50 g desiccated coconut
- 60 g almond flour
- 40 g good-quality cocoa
- 50 g pecan nuts
- ½ t bicarbonate of soda
- ½ t salt
- For the ganache:
- ½ cup cream
- 200 g milk chocolate, finely chopped
- 1 cup mint-flavoured Caramel Treat, to decorate
Preheat the oven to 180°C, lightly grease a 20 x 20 cm baking tin and line with baking paper.
Using an electric hand mixer, mix the honey, butter, vanilla paste and eggs until smooth. Add the remaining ingredients and mix until well combined. Pour into the greased baking tin and bake for 25 minutes, or until set.
To make the ganache, place the cream in a saucepan over a medium heat until very warm. Place the chocolate in a bowl, pour over the warm cream and stir gently to incorporate any chocolate from the base of the bowl until well combined and glossy.
Remove the brownies from the tin.
Spread over the chocolate ganache and top with the Caramel Treat.
Cook's note: The coconut-almond-pecan-honey-mint-caramel chocolate brownie™ has just been invented. And it happens to be free from gluten, too. (Insert angel emoji here.)