Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, melted (for brownie base)
  • 3/4 cup Granulated Erythritol/Monk Fruit Blend
  • 3 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 3/4 cup Unsweetened Dutch-Processed Cocoa Powder
  • 1/2 cup Fine Almond Flour
  • 1/2 tsp Xanthan Gum (optional)
  • 1/2 tsp Sea Salt
  • 1/2 cup (1 stick) Unsalted Butter (for topping)
  • 1/2 cup Powdered Erythritol/Allulose Blend
  • 1/4 cup Heavy Cream
  • 3 Large Egg Yolks
  • 1/2 tsp Vanilla Extract (for topping)
  • 1 cup Unsweetened Shredded Coconut
  • 3/4 cup Pecans, chopped

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang to use as a sling.
  2. Melt the 1 cup of unsalted butter gently. Set aside to cool slightly.
  3. In a large bowl, whisk the slightly cooled melted butter with the granulated sweetener until combined. Beat in the 3 large eggs one at a time, followed by the 1 tsp vanilla extract, whisking vigorously for 30 seconds after the last egg.
  4. In a separate medium bowl, whisk together the cocoa powder, almond flour, xanthan gum (if using), and salt.
  5. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix. Scrape the batter into the prepared pan and spread evenly.
  6. Bake for 30–35 minutes, or until the edges are set and a toothpick inserted 1 inch from the edge comes out slightly moist with fudgy crumbs. Remove from the oven and let cool completely in the pan.
  7. To prepare the topping, melt the 1/2 cup of butter in a heavy-bottomed saucepan over medium-low heat. Add the powdered sweetener, heavy cream, and 1/2 tsp vanilla. Whisk continuously until the mixture is simmering gently and the sweetener is fully dissolved (about 3 minutes).
  8. Temper the egg yolks: Whisk the 3 egg yolks in a small bowl. Slowly dribble about 1/4 cup of the hot caramel mixture into the yolks while whisking constantly. This prevents scrambling.
  9. Pour the tempered yolk mixture back into the saucepan. Reduce the heat to low. Cook, stirring constantly, until the topping thickens significantly and coats the back of the spoon (about 5-7 minutes). Do not boil vigorously.
  10. Remove the pan from the heat. Immediately stir in the shredded coconut and chopped pecans.
  11. Pour the warm topping evenly over the completely cooled brownie base. Spread gently with the spatula.
  12. Allow the brownies to set fully at room temperature or chill in the refrigerator for at least 1 hour before slicing and serving.