Sophie Richards’ salted caramel swirl brownies

Method

1. Make the caramel sauce: Heat the coconut cream, coconut sugar, maple syrup and sea salt in a small saucepan over a low/medium heat. Stirring continuously to prevent it sticking or burning, let it simmer gently on a low/medium heat for 5–7 minutes until it starts to thicken. Remove from the heat and stir in the vanilla paste. Let it cool slightly.

2. Pour into a bowl or jar and place in the fridge, ideally for at least 2–3 hours to allow it to set to a soft consistency. The sauce can be stored in the fridge for up to 1 week.

3. Make the brownies: Preheat the oven to 180°C (fan) and line a 20cm square baking tin with parchment paper. Melt the dark chocolate and coconut oil together in a heatproof bowl over simmering water (or microwave in short bursts). Stir until smooth.

4. In a separate bowl, whisk together the coconut sugar, eggs and vanilla until light and fluffy. Once the coconut oil and chocolate are melted, stir into the egg mixture until fully combined.

5. Sift in the almond flour, cocoa powder, baking powder and sea salt, and fold gently until just combined.

6. Pour into your lined tin and smooth the surface until it is evenly spread. Drizzle the caramel sauce in little dollops randomly over the cake batter, then use a knife or skewer to swirl the sauce into the batter. Sprinkle with extra sea salt flakes for an added salty kick.

7. Bake in the oven for 18–22 minutes. It is best if it has a very slight wobble in the centre, so you get a gooey brownie. Allow to cool for at least 15 minutes (unless you like to eat it hot) before slicing it into 9 pieces.

8. Serve hot or cold. If hot, they are delicious with a dollop of coconut yogurt and a drizzle of caramel sauce. Store in an airtight container for 3–4 days, or in the fridge for a fudgier texture.
   
   Nutritional information (per serving): calories 328Kcals, net carbohydrates 12.5g, fibre 3.9g, fat 29.73g, protein 5.8g.