Description: Unleash the ultimate treat with these divine vegan caramel brownies that boast a molten fudgy center and a signature shiny crinkle top. Crafted with dairy-free brown butter and loaded with sumptuous vegan caramel, each bite is a blissful journey of chocolatey goodness that’s entirely dairy-free.
Ingredients:
For the Brownie Base:
- 1 2/3 cups (200 g) all-purpose flour or gluten-free 1:1 baking flour
- 1/2 cup (50 g) Dutch-processed cocoa powder
- 3/4 cup (170 g) vegan butter
- 6 ounces vegan chocolate chips
- 1/3 cup (80 mL) aquafaba or soy milk, at room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 2 tbsp ground flaxseed mixed with 1/2 cup coffee or water, at room temperature
- 1 tsp vanilla extract
- Additional 1/2 cup (80 g) vegan chocolate chips
For the Vegan Salted Caramel:
- 1 cup (200 g) granulated sugar
- 1/3 cup + 1 tbsp (95 mL) vegan heavy cream, at room temperature
- 5 tbsp vegan butter, at room temperature
- 1 tsp sea salt
Instructions:
- Preparation:
- Preheat the oven to 350°F (177°C).
- Line a 9x9 inch baking pan with parchment paper and set aside a square dish for the caramel to cool.
- Make the Vegan Caramel:
- Heat sugar in a medium pot over medium heat, stirring until it caramelizes to a golden color (about 7-8 minutes).
- Remove from heat and stir in vegan butter vigorously. If it hardens, return to low heat until integrated.
- Stir in vegan heavy cream, return to medium heat, and let it bubble for 3 minutes undisturbed.
- Remove from heat, stir in sea salt, and pour into a dish. Refrigerate to cool.
- Make the Brownie Batter:
- Cream together sugar, brown sugar, aquafaba, vanilla extract, and flaxseed mixture until sugars are dissolved.
- Brown the vegan butter until nutty and golden, then remove from heat.
- Add chocolate chips to the butter, let melt, then whisk in cocoa powder.
- Combine the chocolate mixture with the sugar mixture, then fold in flour, salt, and additional chocolate chips until just combined.
- Assemble the Brownies:
- Spread half the brownie batter in the pan.
- Pour a layer of caramel over the batter, avoiding the edges.
- Top with the remaining batter, allowing caramel to peek through if it does.
- Bake:
- Bake for 33-36 minutes or until a toothpick comes out semi-clean.
- Cool for 30 minutes at room temperature, then refrigerate for 15-20 minutes to set.
- Serve:
- Remove from fridge, slice into 16 squares, sprinkle with flaky sea salt, and relish every decadent bite!
Storage: Keep these luscious brownies in an airtight container. They can stay at room temperature if cool and away from sunlight, but for longer freshness, store them in the refrigerator for up to a week, or freeze for extended enjoyment. Always let them come to room temperature for that perfect fudgy texture before serving.
