Lovely bites filled with pecans and caramel you will enjoy,

Preheat the oven to 180°C (160°C fan) mark 4. Grease a 20.5cm (8inch) square tin with some vegetable oil. Line with greaseproof paper.

Put the chopped chocolate in a heatproof bowl set over a small pan of gently simmering water. Allow to melt then remove from the heat. Whisk in the oil, coffee granules, almond milk and vanilla.

In a large bowl mix together the flour, cocoa powder, sugars, baking powder and 3/4tsp salt. Slowly whisk in the chocolate mixture until fully combined. Stir the chopped pecans.

Pour the mixture into the tin. Bake in the oven for 20-25min until set but gooey. Leave to cool completely in the tin.

Meanwhile make the caramel:
Evenly spread the sugar over the base of a non-stick frying pan. Stir in 1tbsp water. Heat over a medium heat until melted. Mix together the coconut cream and cornflour. Stir the coconut cream mixture into the melted sugar and cook for a few minutes until fully combined and all the sugar has melted. Remove from the heat. Stir through 1/2tsp salt.

Remove the brownies from the tin and drizzle over the caramel, serve.