Salted Caramel Brownies
These salted caramel brownies are fudgy and indulgent with caramel and melty vegan chocolate in every bite.
Servings: 12
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.