These vegan brownies are rich, fudgy, and drizzled in a decadent salted caramel sauce. And they're easy to make in just 30 minutes! This is the ultimate vegan dessert.
It's not too long ago that I shared a roundup of my favorite vegan brownie recipes from around the web, but I thought it was about time that I shared my own brownie recipe too.
And I can definitely say that testing brownie recipes is now one of my favorite blogging activities. After all, it means brownies for breakfast, lunch and dinner!
Now many vegan brownie recipes use what you might consider strange ingredients. Things like dates, flaxmeal, or even tofu. But you won't find any of that here. These are the traditional indulgent type of brownies. The kind your kids will actually eat. 😉
These vegan brownies are:
- Perfectly chocolatey.
- Incredibly fudgy and moist.
- Rich and decadent.
- Easy to make.
- Gluten-free.
- Oil-free.
- Great for sharing.
- Ideal as a snack or as a dessert.
I'll try my best to do these brownies justice by describing them. Imagine rich, chocolatey goodness that melts in your mouth, interrupted by smooth chunks of dark chocolate and all brought together in that perfect fudgy texture we all love in brownies.
And then we take it up another notch by drizzling them with a homemade salted caramel sauce. Salted caramel and brownies are a match made in heaven!
How to make these vegan brownies
Preheat the oven to 180 degrees C/350 F.
Add the flour, coconut sugar, salt, cacao powder, baking powder, baking soda and dark chocolate and almond milk to a large mixing bowl. Whisk together until thoroughly combined.
Pour into a non-stick brownie tin and bake in the oven for around 25-30 minutes, until a toothpick comes out clean but they are not overcooked.
Around 10 minutes before the brownies are done, make the salted caramel sauce. Add the coconut milk, maple syrup and sea salt to a non-stick frying pan and simmer, stirring frequently, on a low heat for around 10 minutes.
Serve the brownies immediately with the salted caramel sauce.
Tips & Tricks
Flour. You can use gluten-free oat flour instead of all-purpose gluten-free flour if you prefer. It's a bit healthier, and works just as well.
Chocolate. I used dark chocolate, which is naturally vegan. But you can use any type of vegan chocolate you prefer. There are many sweet, dairy-free chocolates available at most grocery stores.
Toppings. If you aren't into the salted caramel sauce, you can serve these brownies with other toppings of your choice, such as fresh berries or dairy-free whipped cream.
Add-ins. You can add nuts or dried fruit of your choice into the batter - just fold a handful in before baking. I personally like adding walnuts to my brownies.
Storing. What's great about these brownies is that they are delicious eaten either straight away or after they cooled down. Fortunately the cooling process doesn't make them go hard and inedible (which is always a disappointment in brownies). Keep them in an air tight container or refrigerated for 3-5 days.
Making the sauce. This salted caramel sauce is made using only three ingredients: maple syrup, dairy free milk and sea salt. For best results, I would recommend making it just as you are about to serve the brownies because it does form up quite quickly. It has just the right amount of sweetness, and is great for serving with any dessert of your choice.
More Vegan Desserts
If you love these vegan brownies, be sure to check out these other incredible dessert recipes.
📖 Recipe
Ingredients
For the brownies
- 2 cups all-purpose flour, gluten-free variety if preferred
- 1 cup coconut sugar
- ½ teaspoon sea salt
- ½ cup cacao powder
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 3.5 oz dark chocolate, chopped
- 1 cup almond milk
For the salted caramel sauce
- ½ cup coconut milk, full-fat
- 1 cup maple syrup
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees F / 180 degrees C.
BROWNIES
- Add the flour, coconut sugar, salt, cacao powder, baking powder, baking soda and dark chocolate and almond milk to a large mixing bowl. Whisk together until thoroughly combined.
- Pour into a non-stick brownie tin and bake in the oven for around 25-30 minutes, until a toothpick comes out clean but they are not overcooked.
SALTED CARAMEL
- Around 10 minutes before the brownies are done, make the salted caramel sauce. Add the coconut milk, maple syrup and sea salt to a non-stick frying pan and simmer, stirring frequently, on a low heat for around 10 minutes.
- Serve the brownies immediately with the salted caramel sauce.
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