• Katherine Arthurs

Cassava Pretzel + Coconut Brownies with Coconut Caramel Drizzle

T- 2 days until my birthday. SO let's start the party, shall we?!?!


After all it's my last year in my 30's! No better way to celebrate than with dark chocolate, coconut + homemade caramel!


Oh these are GOOD + SOO rich! The dark chocolate flavor is intense, slightly sweetened with maple syrup, the drizzle of coconut caramel on top + the crunchy pretzels. It's such a good combination.


Instead of putting the pretzels on top...I voted for them on the bottom. At first you bite into the smooth + soft chocolate top then you get the crunch of the pretzels + coconut...it's GOOD!


Cassava Pretzel + Coconut Brownies with Coconut Caramel Drizzle

Inspired by Bob's Red Mill Recipe


1 cup gluten free pretzels

1/2 cup shredded unsweetened coconut

3/4 cup dark chocolate chunks

1/3 cup real maple syrup

1/4 cup cocoa powder

1/4 cup coconut oil

1/4 cup cassava flour (I used Otto's Naturals)

1 pinch of sea salt

1/4 teaspoon baking soda

2 pasture raised eggs

1 teaspoon vanilla extract

cooking spray


Coconut Caramel Drizzle


1 14.5 oz can of full fat coconut milk

1 tablespoon honey

1/3 cup coconut sugar


In a small sauce pot, heat the coconut milk, honey + coconut sugar over medium heat. When it comes to a soft boil, turn the heat to low so that it remains simmering. Stir with a wooden spoon or spatula for about 8-10 minutes or until it is a dark caramel color + is thick. Remove from the heat + transfer into a glass jar. Put in the refrigerator for at least 1 hour - longer is better.


Preheat oven to 350F. Prepare a 8x12 pan with a light amount of cooking spray.


Place the pretzels in a single layer on the bottom of the pan. Sprinkle with the coconut + set aside.


Using a small sauce pan or pot over low heat, melt the dark chocolate, maple syrup, cocoa powder + coconut oil. Stir occasionally + remove from heat when it's all melted + combine.


While the chocolate mixture cools slightly, combine the flour, salt + baking soda in a small bowl. In another large bowl, mix together the eggs + vanilla with a fork.


Using a rubber spatula, fold the chocolate mixture into the egg mixture. Add the flour mixture - continue to fold until everything is combine.


Pour into the prepared pan with the pretzels + coconut. Spread over the top using a spatula so that the batter reaches all the sides + is even.


Bake for 18 minutes or when it is fluffy + cooked in the center. Remove + let cool on a dry rack. When the brownies are completely cooled...slice into + drizzle the coconut caramel sauce on top using a tablespoon.


Enjoy!