Vegan Salted Caramel Brownies
Vegan Salted Caramel Brownies are a supremely decadent dessert that never fails to satisfy! They have a simple brownie bottom, a thick salted caramel middle and a soft, rich chocolate ganache topping.
Servings: 12 brownies
Calories: 449kcal
Ingredients
Brownies
- 1/2 cups vegan butter, melted
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup soy milk
- 1 cup all purpose flour
- 3/4 cup natural cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Salted caramel
- 3/4 cup vegan sweetened condensed milk 1 recipe or store bought
- 4 tablespoons vegan butter
- 2 tablespoons light brown sugar
- 1 tablespoon light corn syrup
- 1/2 teaspoon salt
Chocolate ganache topping
- 1 cup vegan chocolate chips
- 1 cup coconut cream or full fat coconut milk, the white part
For serving
- coarse sea salt, for sprinkling the tops
Instructions
Make the brownies
- Preheat oven to 350℉. Line a 8×8 inch pan with parchment paper and set aside.
- In a large bowl, stir together the hot melted butter and sugar until well combined, then stir in the vanilla and milk.
- To the bowl with the wet ingredients, add the flour, cocoa (sift it in if chunky), baking powder and salt. Stir until just combined, but do not over mix. The mixture will be quite thick, but just keep going and it will come together.
- Dump the thick brownie batter into the pan and smooth it out with a spatula or your hands. Bake for 25-30 minutes, until the top looks done. Do not over bake or they will become hard!
- Remove from the oven and let cool most of the way before topping with the caramel layer. You can speed this up by moving them to the refrigerator.
Make the salted caramel
- In a medium saucepan, add the vegan condensed milk, vegan butter, brown sugar and corn syrup. Turn the heat to medium-high and stir frequently until the butter is melted and everything is well combined.
- Continue to stir constantly until the mixture begins to boil, then reduce heat to a simmer. Stir gently for 12-15 minutes until it looks like rich caramel and starts to pull away from the sides of the pot.
- Remove from heat and stir in the salt. Pour immediately over the cooled brownies and place in the refrigerator to cool for 1 hour before topping with the chocolate ganache.
Make the ganache topping
- Add the chocolate chips to a medium sized bowl. Place the coconut milk in a microwave safe bowl or measuring cup and heat in the microwave for 1 minute.
- Pour the warm cream over the chocolate chips and let sit for 3 minutes. Don't stir it yet.
- After 3 minutes, whisk together until smooth and creamy. Pour over the caramel topped brownies and return to the refrigerator to firm up.
- Sprinkle with coarse sea salt, if desired. Cut into squares and enjoy!
Notes
- May use another dairy free milk, such as oat, coconut or almond.
- Substitute a gluten free flour mix for gluten free brownies.
- You can make your own sweetened condensed milk or buy a vegan version. I like this oat milk brand.
Nutrition
Serving: 1of 12 brownies | Calories: 449kcal | Carbohydrates: 61g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 268mg | Potassium: 278mg | Fiber: 4g | Sugar: 46g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 3mg