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Salted Caramel Brownies [Vegan]

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For me the combination of the sweet chocolate brownie and salted caramel sauce creates a perfect balance between salty and sweet. The sauce itself is still sweet, but salty enough to somehow satisfy my savory needs, it’s a magical combination!

Salted Caramel Brownies [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

1342

Serves

4

Ingredients

For the Brownies:

  • 1 cup flour
  • 1 1/2 teaspoon baking powder
  • 4 tablespoons cacao powder
  • 1 cup coconut sugar
  • 1 1/2 cup non dairy milk
  • 5 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 2 flax eggs 2 tablespoons crushed flax seeds w/ 4 tablespoons water
  • 7-ounces vegan chocolate

For the Salted Caramel:

  • 2 cans full fat coconut milk
  • 1 1/2 cup coconut sugar
  • 1/2 teaspoons salt
  • 2 teaspoons vanilla extract

Preparation

For the Brownies:

  1. Preheat the oven to 350°F. Start by making 2 flax eggs by mixing 2 tbsp crushed or ground flax seeds with 4 tbsp water. Let it sit to thicken.
  2. Now melt the chocolate over a double boiler or by using the microwave. Set it aside to cool.
  3. To a large bowl add sift in the flower, baking powder and cacao powder. Add the coconut sugar and mix well.
  4. Add the oil, melted chocolate, flax eggs and non dairy milk to the flour and mix well. Pour the batter in a parchment lined baking dish and cook in the oven for about 30 minutes. Serve with the salted caramel drizzle, enjoy!

For the Salted Caramel:

  1. After bringing it to a boil, lower the heat and let it simmer until the sauce has started to thicken while stirring occasionally. In between stirring you can prepare the brownie batter.
  2. Stir while simmering for about 35 to 40 minutes depending on how much liquid the coconut milk has. Once you get a thick coating on the back of your spoon, the sauce is done. Turn of the heat and let it cool to thicken even further. This makes enough for 2 batches of brownies. Add salt to taste (I added 1/2 tsp Himalayan rock salt)

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AUTHOR & RECIPE DETAILS


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Colorful desserts and dinners inspired by cuisines all over the world. I'm a twenty something yogi from the Netherlands who loves sharing colorful and cruelty free recipes. Eat plants not friends!


 

 

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