A rich and chewy chocolate brownie, with a layer of gooey salted caramel, coated in dairy-free chocolate topped with a sprinkle of sea salt.
If you love scrumptious chocolate and sweet desserts, you’ve come to the right place. These bites will definitely satisfy your sweet tooth!
Brownies are a treat in themselves, but up the indulgence with a layer of delicious salted caramel wrapped in dairy-free chocolate- who’s drooling?
Vegan caramel is super quick and easy to make, you just need a few ‘easy to find’ ingredients.
What you need to make vegan salted caramel:
- Dairy-free butter/margarine
- Light brown sugar
- Vegan condensed milk
- Sea salt
1. In order to create a caramel which is thick enough which will set, you want a vegan condensed milk. I use Natures Charm Coconut Condensed Milk or Carnation Vegan Condensed Milk. You can pick up vegan condensed milk in most UK supermarkets.
2. Add everything into a medium saucepan and heat on low – medium, stirring with a metal whisk. I tend to find a whisk helps the caramel not stick as it gets right into the corners on the pan, unlike a wooden spoon.
That’s it! You can either store it in a jar or use right away. This sauce is very thick, so its work using right away, especially if you’re pouring it for bars etc.
Looking for more chocolate recipes? Look no further:
These brownie selling points:
- The brownie is super quick and easy to make
- It’s fudge and chewy
- The chocolate coating is rich, topped with salt, compliments the caramel
- My caramel sauce works a treat to top off the brownies
- The caramel is thick, gooey with a salted flavour
Ingredients you’ll need (jot these down for your next shopping trip):
- Ground Flaxseed + water
- Dairy-free butter / margarine
- Dark brown sugar
- Caster sugar
- Light brown sugar
- Cocoa powder
- Baking powder
- Self raising flour
- Vegan condensed milk
- Corn flour
- Sea salt
- Dairy-free dark chocolate
You can pick up vegan condensed milk in most UK supermarkets. Look out for Carnation Vegan Condensed Milk. Natures Charm also make my favourite coconut condensed milk. Check it out here.
Preparation: 15 minutes
Baking time: 30 minutes
Makes: 12 (depending on size)
Ingredients for the brownie
- 4 tablespoons of flaxseed + 8 tablespoons of water
- 140g of dairy-free butter/ margarine
- 120g of dark brown sugar
- 200g of caster sugar
- 120g of cocoa powder
- 1 teaspoon of baking powder
- 200g of self-raising flour
Ingredients for the salted caramel
- 65g of dairy-free butter/margarine
- 70g of light brown sugar
- 170g of vegan condensed milk
- 2 tablespoons of cornflour
- 1 teaspoon of sea salt
Ingredients for the chocolate coating
- 200g of dairy-free chocolate
1. Preheat oven to 180 degrees c fan, and line an 9×9 inch baking tin with grease-proof paper.
2. Make the flax eggs.
Add 4 tablespoons of ground flaxseed into a small bowl and add in 8 tablespoons of water. Stir to combine then set aside to thicken. This will take around 10 minutes.
3. In a large mixing bowl, add in the dairy-free butter/margarine, both sugars and flax egg. Whisk to combine until light in colour.
4. Add in the cocoa powder, baking powder and flour. Mix until a thick brownie batter.
5. Spoon then spread the batter into the lined tin, making sure to get it as flat as possible.
Smooth out using the back of a spoon or offset spatula.
6. Place the tin into the oven and bake for around 25-28 minutes. You will know its baked when you put a skewer or tooth pick down the centre and it comes out ‘just’ clean. Too clean shows that it’s overbaked. Too wet with dough shows that it’s under-baked. Don’t over bake or it will go like a biscuit texture, you want it to have a fudge like texture.
7. When the brownie is ready, remove from the oven and allow to cool. Keep the brownie in the tin.
Salted caramel (method)
1. Add all of the caramel ingredients into a medium-sized saucepan. Place on the hob, heat the caramel on low / medium, stirring all the time until it hits a rapid boil. Allow the caramel to come up to 116°C or firm ball stage on a sugar thermometer (if you drop a little mixture into ice-cold water it should form a firm non-sticky ball in your fingers).
2. Carefully pour the caramel onto the brownie base, levelling off with a spoon. Be very quick as this caramel sets quite quickly.
3. Refrigerate or freeze for 1 – 2 hours before coating. Make sure the caramel has fully set, if not, it will be very gooey and a little bit of a nightmare to coat in chocolate.
Chocolate coating (method)
1. Fill a small saucepan 3/4 full with water, creating a bain-marie, place onto the hob over low/ medium heat.
Finely chop the dark chocolate and place 3/4 of it into a heatproof bowl. Place the bowl on top of the saucepan and allow to melt. You’ll need the other 1/4 of the chocolate to temper it.
You’ll want to temper this chocolate. Check out this amazing tutorial on how to temper chocolate.
2. Lift the caramel brownie out of the tin, cut into equal sized squares using a sharp knife.
3. One by one, balance the brownie squares on a fork or spatula, and using a spoon, pour the chocolate over the bars, allowing any excess chocolate to drip back into the bowl.
Don’t try to dunk the squares as that risks the caramel melting with the hot chocolate.
Repeat for all squares. Place them onto grease proof paper and pop into the freezer for 5 minutes or fridge for 20 minutes to allow the chocolate to set.
Drizzle any left over chocolate for decoration.
Serve with a sprinkling of sea salt (optional).
Store in a sealed container in the fridge. The caramel will melt if left at room temprature or in humid temperatures.
Best enjoyed within a week of making.
Make sure you follow me on my social media
The Little Blog Of Veganⓒ All Rights Reserved. 2021