Bake

Vegan Salted Caramel Fudgy Brownies

November 10, 2020
0 Ratings
Photo by JAMES RANSOM. PROP STYLIST: BROOKE DEONARINE. FOOD STYLIST: LAUREN LAPENNA.
Author Notes

These brownies are the most decadent, soft, rich, and easy no-sugar-added sweet treats ever. I remember worrying whether my first vegan brownies would turn out perfectly chewy and soft. But as I practiced more, I found ever-easier ways to whip them up without compromising their amazing taste.

Want to make these gluten-free? Simply reduce the amount of water and substitute traditional all-purpose flour—via a one-to-one swap—with a baking flour blend or a non-gluten flour such as almond or coconut. Just remember that when using a GF flour, you’ll need to add xanthan gum.

Leftovers are best stored in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate for up to 5 days. Warm slightly once ready to serve. In addition, you can freeze these beauties: Just add them to a freezer-safe airtight container and they can last for up to 3 months. To thaw, place in the fridge overnight. —Shanika Graham-White

Test Kitchen Notes

This recipe is shared in partnership with Lily's Sweets. —The Editors

  • Prep time 10 minutes
  • Cook time 45 minutes
  • Serves 8 to 10
Ingredients
  • 1 cup organic all-purpose flour
  • 1 cup granulated erythritol
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 pinch ground cinnamon
  • 4 tablespoons flaxseed meal
  • 1/2 cup vegan butter, melted (plus more for greasing the pan)
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 cup Lily’s Chocolate Salted Caramel Flavor Baking Chips
  • 1/2 Lily’s Salted Caramel Extra Dark Chocolate Bar
In This Recipe
Directions
  1. Heat oven to 350°F. Grease an 8- x 8-inch baking pan with vegan butter and line with parchment paper.
  2. Add the flaxseed meal and 8 tablespoons warm water to a small bowl, stirring until combined. Let the mixture sit for 5 to 10 minutes until it thickens and looks paste-like. Set aside.
  3. In a large bowl, combine the melted butter and erythritol, whisking until combined and wet-looking.
  4. To the butter-erythritol mixture, add the flaxseed meal mixture, almond milk, and vanilla. Whisk to combine.
  5. Add the flour, cocoa powder, salt, cinnamon, and baking powder to the bowl, mixing together with a spatula or wooden spoon until fully combined. Note: Batter will be thick and wet.
  6. Add the salted caramel chocolate chips and fold in gently.
  7. Pour batter into the prepared baking pan; gently and evenly spread and press it into place. Evenly cover top of the batter with chopped chocolate bar and lightly press down.
  8. Bake for 35 to 40 minutes, or until a toothpick inserted at the center comes out mostly clean.
  9. Remove pan from oven and let cool for about 20 minutes before lifting brownies out of the pan.
  10. Let the brownies cool for an additional 10 to 15 minutes before cutting into squares. Serve and enjoy!

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Shanika is a self-taught cook and baker, food stylist and recipe developer, who has partnered with amazing brands (Navitas Organics, Drew's Organics, So Delicious Dairy-Free, Bob's Red Mill, Organic Valley, and more) to be the source for comfort food and sweets, with a healthy twist. She desires to help others turn the ‘little’ that they have into something magical—great food! On her blog, Orchids + Sweet Tea, you will find everything from dairy-free to gluten-free to vegan to classic faves!