Preheat your oven to 350 degrees. Grease (with coconut oil) and flour a 9" skillet.
Heat the coconut cream, brown sugar, and salt in a medium-sized pot over medium-high heat. Bring the pot to a boil then reduce the heat. You want it to continue to boil, but not boil over. Let the caramel boil for 5 minutes, without stirring, then remove it from the heat.
¾ cup coconut cream, ¾ cup brown sugar, ½ teaspoon sea salt
While the caramel is cooking, start the brownies. Place the So Delicious in a large bowl and set it aside. Melt the coconut oil in a small pan over medium heat. Add the chocolate chips and whisk until melted. Pour into the bowl with the So Delicious, add ¼ cup water, and whisk to combine.
¾ cup So Delicious Salted Caramel Cluster Frozen Dessert, ⅓ cup coconut oil, ½ cup dark chocolate chips
In a medium-sized bowl, whisk the flour, cocoa powder, baking powder, and sea salt. Pour into the large bowl and stir into the batter. Fold in the cashews.
¾ cup all-purpose flour, ¼ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon sea salt, ½ cup toasted cashews
Spread half the batter in the prepared skillet. Cover with ⅓ of the caramel sauce then top the caramel with the remaining batter. The batter is quite thick so you will need to spread it out. Place 6 dollops of the caramel sauce on the top then take a knife and run it through the caramel and batter to create swirls.
Bake in the preheated oven for 25-30 minutes, or until the brownies are just barely cooked through. Let the brownies cool for 10 minutes before you cut into them and serve with some So Delicious on the side.
Avoid using boxed table salt in the caramel as it will give it a strong metallic flavor.