These salted caramel brownies are fudgy and indulgent with caramel and melty vegan chocolate in every bite.
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Why You'll Love This Recipe
If you're already a fan of fudgy brownies and salted caramel (like this vegan peanut butter caramel), you love these dairy-free salted caramel brownies. Made by sandwiching a thick layer of homemade salted caramel in vegan chocolate-chip-studded fudgy brownie, and a drizzle of even more caramel on top, these vegan salted caramel brownies have a perfect balance of a sweet and salty dessert.
They're decadent, fudgy, rich, and delicious. And you'd never guess that they're 100% dairy and egg-free and surprisingly simple to make with inexpensive pantry basics (just like these peanut butter balls with rice krispies and vegan chocolate chip banana muffins.
They're perfect for any event, party, game day, dessert platter, special occasion, holiday, or random Tuesday. Try them alongside vegan PB&J blondies, easy vegan chocolate cupcakes, and/or this vegan chocolate peanut butter pie.
Ingredient Notes
Refer to the recipe card below for the full list of ingredients and quantities.
Recipe Variations and Add-Ins
- Espresso powder: Just 1 teaspoon deepens the chocolate flavor.
- Flavored caramel: Try adding cinnamon, pumpkin spice, cayenne, etc.
- Nuts: Add chopped nuts (walnuts, pecans, pistachios, hazelnuts) for crunch.
- Vegan cookies: Like Oreos/Biscoff. Add a layer within, or add them as a topping. And if you love cookies, try out this vegan Oreo cheesecake.
- Pretzel salted caramel brownies: Press pretzels into the batter for salty crunch.
- Vegan cookie dough: Add blobs on top of the batter before baking for decadent vegan salted caramel brookies.
How to Make Salted Caramel Brownies
Step 1: First, combine the coconut cream and brown sugar in a saucepan over medium heat, stirring continuously until the sugar dissolves.
Step 2: Bring to a gentle boil, reduce the heat to low, and simmer for 15-20 minutes, stirring frequently, until thick and glossy. Stir in ½-1 teaspoon salt. Then, remove from the heat and cool slightly - it thickens slightly as it cools.
Step 3: Line an 8x8-inch baking pan with parchment paper. In a large bowl, whisk the melted vegan butter, applesauce, and plant-based milk. In a separate medium bowl, whisk the flour, cocoa powder, brown sugar, baking powder, and baking soda.
Step 4: Add the dry ingredients to the wet ingredients and stir until only just combined - a few dry streaks are fine. Fold in the vegan chocolate chips.
Step 5: Then, spread half the batter in the prepared pan. Pour 1 ¾ cups caramel over the batter. Spread gently to avoid mixing layers. Freeze the pan while you preheat the oven to 350°F/175°C.
Step 6: Spread the remaining brownie batter on top, then bake the brownies for 40 minutes. Cool them in the pan on a wire cooling rack for at least 3 hours, then remove and slice. Drizzle the vegan salted caramel brownies with the remaining caramel, sprinkle with flaky salt, and enjoy.
FAQs
The batter will keep for 2 days in the fridge (caramel up to 2 weeks). Bring it to room temp for 30 minutes before continuing the recipe.
You could, but I can't guarantee the results without testing it.
You could substitute the AP flour for a gluten-free AP flour blend (like King Arthur's/ Bob's Red Mill), but the texture may be denser/drier.
Sure, if it makes enough batter for an 8-inch square pan. Just note, I can't guarantee results - some brands are fudgier, some cakier, and flavor varies.
Pro Recipe Tips
- Measure the flour correctly: To avoid dense, dry brownies. Fluff it in its bag with a fork, spoon it into the measuring cup, then level the top.
- Don't over-mix batter: Mix it just enough to combine the ingredients. A few tiny lumps are fine. Otherwise, you'll get dense, tough brownies.
- Leave to cool in the pan: As they cool, they firm up, including the vegan caramel, making them easier to slice and serve.
- Salt to taste: Depending on how salty you prefer the caramel.
Storage Instructions
Store: In an airtight container at room temperature for 3-5 days or in the refrigerator for 7-10 days. Only drizzle with extra caramel before serving.
When chilled, these salted caramel brownies remain fudgy, and the caramel becomes chewier.
Freeze: Freeze whole or sliced, wrapped in plastic wrap in a Ziplock/Stasher, for up to 3 months. Then thaw in the fridge overnight/at room temperature for 1-2 hours.
Heat: Microwave a brownie for just 15-20 seconds for a warmer treat.
More Vegan Dessert Recipes to Consider
If you tried this salted caramel brownies recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Salted Caramel Brownies
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Equipment
Ingredients
Homemade Vegan Caramel
- 2 cups of coconut cream
- 1 ¾ cup brown sugar
- ½ to 1 teaspoon of salt
Brownies
- ½ cup vegan butter melted
- 2 (3.9-ounce) cups unsweetened applesauce
- 1 cup plant-based milk
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ⅓ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups vegan chocolate chips (or chunks)
- Flaky salt or coarse salt for garnish
Instructions
- Make the caramel: In a medium saucepan over medium heat, combine the coconut cream and brown sugar. Stir continuously until the sugar has dissolved. Bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes, stirring often, until thickened and glossy. Stir in ½ to 1 teaspoon salt (adjust to taste), then remove from heat and let cool slightly. The caramel will continue to thicken as it cools.
- Line an 8x8-inch baking pan with parchment paper. Set aside.
- In a large bowl, combine the melted vegan butter, apple sauce, and plant-based milk. Whisk until smooth.
- In a medium bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients. Stir until just combined - it's fine if a little dry flour remains.
- Fold in the vegan chocolate chips until evenly distributed.
- Spread half of the brownie batter evenly into the prepared pan.
- Pour about 1 ¾ cups of the homemade caramel over the batter, spreading gently to avoid mixing layers.
- Place the pan in the freezer while you preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Remove the pan from the freezer and spread the remaining brownie batter evenly over the caramel layer.
- Bake for 40 minutes, or until the top is set and a toothpick inserted into the edge (not the caramel center) comes out with moist crumbs.
- Transfer the pan to a cooling rack and let the brownies cool for at least 3 hours before slicing.
- Drizzle with the remaining caramel, sprinkle with flaky salt, and serve.
Notes
- Don't over-mix batter: Mix it just enough to combine the ingredients. A few tiny lumps are fine. Otherwise, you'll get dense, tough brownies.
- Leave to cool in the pan: As they cool, they firm up, including the vegan caramel, making them easier to slice and serve.
- Salt to taste: Depending on how salty you prefer the caramel.
Andrea says
These caramel brownies are the best!