Dairy-Free Caramel Brownies
Indulge your sweet tooth with these irresistibly rich Dairy-Free Caramel Brownies, the perfect guilt-free treat for chocolate lovers. This recipe swaps traditional dairy ingredients for plant-based alternatives like creamy almond milk, coconut oil, and a flaxseed meal egg substitute, making it vegan-friendly and ideal for those with dietary restrictions. The brownies boast a dense, fudgy texture, thanks to the combination of cocoa powder and coconut sugar, and are elevated with a luscious swirl of dairy-free caramel sauce for a decadent finish. Quick to prepare in just 20 minutes, these brownies bake to perfection in under half an hour, making them a fantastic choice for a weeknight dessert or a crowd-pleasing party treat. Serve these delectable, caramel-drizzled brownies at room temperature, and watch them disappear!
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Recipe Information
Ingredients
- 0.5 cup Coconut oil
- 0.75 cup Unsweetened cocoa powder
- 0.25 cup Almond milk
- 1 cup Coconut sugar
- 1 teaspoon Vanilla extract
- 0.75 cup All-purpose flour
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Flaxseed meal
- 6 tablespoons Water
- 0.5 cup Dairy-free caramel sauce
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it with coconut oil.
In a small bowl, combine the flaxseed meal and water. Stir well and let it sit for about 5 minutes to thicken. This will act as your egg substitute.
In a medium saucepan over low heat, melt the coconut oil. Remove from heat and whisk in the cocoa powder until smooth.
Add the almond milk, coconut sugar, and vanilla extract to the saucepan and whisk until incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in the saucepan, stirring gently until combined. Do not overmix.
Fold the flaxseed mixture into the batter until well distributed.
Pour the batter into the prepared baking pan, spreading it evenly.
Drizzle the dairy-free caramel sauce over the brownie batter and use a knife to create swirls.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Allow the brownies to cool in the pan on a wire rack before slicing them into squares.
Serve the brownies at room temperature and enjoy the rich blend of chocolate and caramel.
Nutrition Facts
Calories |
3234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 115.3 g | 576% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 505.9 g | 184% | |
| Dietary Fiber | 70.6 g | 252% | |
| Total Sugars | 316.3 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 407 mg | 31% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 3032 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
