Ingredients

• Ingredients Salted Caramel: 150ml coconut cream 4 tbsp caster sugar 4 tbsp rice malt syrup 4 tbsp peanut butter 1 tsp fine pink Himalayan salt Brownies: 1 1/2 cups flour 1 1/2 cups caster sugar 1/2 cup raw cacao powder 1 tsp baking powder 1 cup soy milk 2 flax eggs 200ml coconut oil 1 tsp vanilla extract

Preparation

• Preparation This recipe serves 12. Delicious warm or cool. Preheat oven to 180C and line a square baking tray with baking paper. Method To make the Salted Caramel: Heat the coconut cream in a pan. In a separate pan, add the sugar and equal part of water (i.e. 4tbsp sugar to 4tbsp water). Over low heat, swirl the sugar until it starts turning a golden colour. Then add the cream. Mix together the syrup, peanut butter and salt. Whisk into the cream. Mixture will turn a rich caramel colour. To make the Brownies: Make your flax eggs and set aside (For each egg, combine 1 tablespoon of ground flax seed with 3 tablespoons of water. Stir well). Mix together all the dry ingredients. I use a separate bowl mix together the wet ingredients. Beat the wet ingredients into the dry ingredients until a smooth consistency is reached. Pour the Brownie mixture into the prepared tray. Pour the Caramel mixture over the top. Use knife to drag the caramel mixture to create a swirl. Bake for 35-40 min. Cut into 12 squares and serve with a dusting of icing sugar.