Chocolate-Caramel Coconut Brownies

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Ooey, gooey, decadent, and indulgent are just a few of the words to describe this treat.


  • 1/4 cup Hodgson Mill Coconut Flour-Gluten Free
  • 1 cup unsweetened cocoa powder
  • 1 tsp. sea salt
  • 1 tsp baking soda
  • 1/4 cup sugar
  • 4 eggs
  • 1/2 cup honey
  • 1 Tbsp vanilla extract
  • 1/3 cup coconut oil
  • 1/3 cup semisweet chocolate chips, or dark chocolate bits


Preheat oven to 350°F. Grease an 8x8-inch oven proof baking dish. Mix coconut flour, cocoa powder, salt, baking soda and sugar in a bowl, in a separate bowl combine eggs, honey, vanilla, and coconut oil. Combine wet ingredient with dry ingredients; stir until all ingredients are incorporated well. Pour into prepared pan. Top with chocolate chips, bake for 25-30 minutes. Or until toothpick inserted in center comes out clean.

Let cool and drizzle with caramel sauce.


Caramel Sauce:

1 cup packed brown sugar

1/2 cup half and half

4 Tbsp. butter

Pinch of salt

1 Tbsp. vanilla extract


Mix brown sugar, half and half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5-7 minutes, until sauce thickens. Add vanilla and cook for one more minute. Turn off heat and pour sauce into jar. Refrigerate until cold.


9 servings Print this Recipe

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