Vegan Salted Caramel Brownies
Simple healthier one-bowl vegan brownies topped with rich vegan caramel!
Servings: 10 people
Ingredients
Brownie Cups
- 1 cup unbleached flour
- ⅓ cup melted coconut oil refined
- ¾ cup cane sugar
- 1 cup plant-based milk I use coconut
- 1 tablespoon chia seeds soak in milk
- 1 teaspoon vanilla extract
- ½ cup cacao powder see what I use above in post
- ¼ teaspoon pink salt or sea salt
- ½ cup dark chocolate chips I use dairy-free
- 1 teaspoon baking powder
Vegan Caramel sauce
- ⅓ cup maple syrup
- 3 tablespoon coconut cream from a can of coconut milk
- ⅛ teaspoon pink salt or sea salt
- 1 teaspoon vanilla extract
Instructions
Brownie Instructions
- Preheat oven to 350
- Grease 10 regular-size muffin tins. (I brush with refined coconut oil)
- If coconut oil isn't liquid, melt in a saucepan.
- Pour milk into a cup, stir in chia seeds and set aside.
- In a medium bowl whisk together flour, sugar, salt, cacao powder, and baking powder.
- With a wooden spoon mix in milk/chia mix, melted oil, vanilla, and chocolate chips.
- When all the ingredients are incorporated well, spoon brownie mix into muffin tins to about ¾ way full.
- Bake at 350 for 20-25 minutes or until knife inserted comes in clean.
- After you pull them out of the oven and they are still warm take a cup with a small bottom or the back side of another muffin pan and press down lightly to make little cups (like pictured above)
Vegan Caramel Sauce
- In a small saucepan measure in maple syrup and heat over medium heat.
- Whisk in coconut cream, salt, and vanilla.
- Bring to a boil, then reduce to a simmer.
- Allow it to simmer 5-7 minutes. It will get very bubbly and start to look thicker.
- Turn off heat and let it set to thicken up a bit.
- Fill cups with caramel sauce and serve! (For topping ideas look above in post)