Brownies

1. Preheat oven to 325 degrees F. Grease an 9″ x 9″ pan. I used coconut oil to grease my pan.
2. Pour brownie mix into mixing bowl. Add eggs, coconut oil, and mix well. Pour batter into pan, spreading evenly with a spatula.
3. Bake until toothpick inserted in center comes out clean, about 30 minutes. Cooking time will vary if using a different sized pan. Increase time if using a smaller pan.

Salted Caramel

1. While the brownies are baking, place a medium saucepan over medium-high heat and combine the sugar with 1/4 cup cold water. Stir to combine. Cook, stirring occasionally, until the sugar has turned a deep amber hue. This takes about 10 to 12 minutes.
2. Meanwhile, warm the cream, butter, salt, and vanilla in a small saucepan over medium-low heat.
3. Once the sugar has turned to a golden amber hue slowly whisk in the warm cream mixture and continue simmering until smooth, another 2 to 3 minutes. Allow it to cool slightly but still warm enough so that it is pourable.

Whipped Cream

1. Place mixing bowl and beaters to an electric mixer in the freezer for at least 20 minutes to chill.
2. Pour heavy whipping cream, sugar, and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
3. Do not overbeat. (Or you might end up with butter!)

Parfait Assembly

1. There really is no wrong way to assembly these parfaits so layer however you would like! I used an 8oz. glass and layered my parfaits beginning with a scoop of brownie, followed by a scoop of ice cream, a couple of tablespoons of salted caramel, followed by another scoop of ice cream, another scoop of brownie, a dollop of whipped cream, a pretty little drizzle of salted caramel, and a strawberry on top. Enjoy!!!