Vegan Caramel Brownies
Indulge your sweet tooth with these decadent Vegan Caramel Brownies, a plant-based twist on a beloved classic dessert! Crafted with rich cocoa powder, melted vegan dark chocolate, and a luscious swirl of homemade sea-salted caramel, these brownies are irresistibly fudgy and perfect for any occasion. The recipe uses a flax egg as a dairy-free binder, along with maple syrup and almond milk for added moisture and natural sweetness, making it completely vegan-friendly. Each bite offers a heavenly contrast between the deep chocolate flavor and the creamy caramel marbling, delivering a dessert that's as beautiful as it is delicious. With only 20 minutes of prep and a simple one-bowl batter, these brownies are perfect for novice bakers and seasoned dessert lovers alike. Whether you’re catering to a vegan diet or just craving something indulgent and dairy-free, these vegan caramel brownies are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Vegan dark chocolate, chopped
- 0.5 cup Coconut oil, melted
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk
- 2 tablespoons Ground flaxseeds
- 6 tablespoons Water
- 0.25 cup Vegan butter
- 0.75 cup Brown sugar
- 0.5 cup Coconut cream
- 0.5 teaspoon Sea salt
Instructions
Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
In a small bowl, whisk together the ground flaxseeds and water to create a flax egg. Let it sit for about 5 minutes to thicken.
In a large bowl, mix together the flour, cocoa powder, baking powder, and salt. Set aside.
In a microwave-safe bowl, melt the vegan dark chocolate and coconut oil together in 30-second intervals, stirring in between, until smooth.
Add the maple syrup, vanilla extract, almond milk, and prepared flax egg to the melted chocolate mixture. Stir until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the brownie batter into the prepared baking pan and spread evenly.
In a small saucepan over medium heat, melt the vegan butter together with brown sugar, stirring constantly until the sugar is dissolved.
Add the coconut cream and bring the mixture to a simmer. Cook for about 4 minutes, stirring frequently, until the mixture slightly thickens.
Remove from heat and stir in sea salt to create your caramel sauce.
Drizzle the caramel sauce evenly over the brownie batter, swirling with a knife or skewer to create a marbled effect.
Bake in the preheated oven for 30-35 minutes, or until the brownies are set but still fudgy.
Allow the brownies to cool in the pan on a wire rack before cutting into squares. Serve and enjoy!
Nutrition Facts
Calories |
4674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.1 g | 376% | |
| Saturated Fat | 205.0 g | 1025% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3365 mg | 146% | |
| Total Carbohydrate | 518.4 g | 189% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 331.0 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 576 mg | 44% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 2766 mg | 59% | |
*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.
