Paleo-friendly caramel pecan brownies

Ooey, gooey brownies topped with crunchy caramel and pecans – these brownies are dangerously moreish! 

Paleo-friendly caramel pecan brownies

By Stacey Hogan (

Serves 9-12 | Prep 20 mins | Cook 25 mins | Calories 333 (per serving)



For the brownies:

  • 125ml (4½fl oz) coconut oil, melted
  • 60g (2oz) cocoa powder
  • 60g (2oz) unsweetened gluten-free chocolate
  • 180ml (6fl oz) honey
  • 2 free-range eggs
  • 1 tsp vanilla extract
  • 30g (1oz) coconut flour
  • a pinch of salt
  • a pinch of espresso powder

For the topping:

  • 50g (1¾oz) pecans
  • 250ml (9fl oz) honey
  • 125ml (4½fl oz) coconut cream
  • 30ml (1fl oz) coconut oil
  • 1 tsp vanilla extract
  • a pinch of salt
  1. For the topping, heat the coconut oil, honey, salt and vanilla in a saucepan. Stir until fully incorporated. Add the cream, then bring to a boil, continuously whisking, for 3 minutes. Set aside to cool.
  2. Line a 23cm (9in) square baking tin with parchment paper. Brush lightly with coconut oil, then set aside.
  3. Preheat the oven to 180°C/Gas Mark 4.
  4. For the brownies, in a saucepan, combine the coconut oil, cocoa powder and chocolate. Whisk over a medium heat, until smooth and free of lumps. Remove from the heat and add the honey. Continue whisking. Add the eggs and vanilla and whisk until smooth.
  5. Mix the remaining dry ingredients in a separate bowl, then fold into the wet ingredients. Pour the mixture into the baking tin and top with pecan pieces.
  6. Pour the caramel on top, then bake in the oven for 20-25 minutes.