Salted Caramel Chocolate Brownies (vegan)
This post is sponsored by Sejoyia. Find more on https://sejoyia.com.
I don’t know about you, but salty sweets are my weakness.
Whether it be adding some flakes of sea salt to my chocolate chip cookies, or adding salty peanut butter to my oatmeal, there’s just something about the combination of these two opposites that make for a perfect dessert. I know that it’s not always everybody’s ideal sweet snack, but I’m pretty dang sure there are some salted caramel lovers out there who are already salivating after just reading the title.
Salted. caramel. brownies. No, this is not a drill.
Like most of my baking escapades, it was a cold, damp, and windy afternoon. Not to be dramatic, but it was seriously a dreary rainy day. So I went to baking. As per usual.
If there’s something that I am an expert at, it’s dealing with chocolate cravings - basically, I dive in head first. I wanted something sweet and chocolatey, and decided on the obvious - brownies. Yet, the sheer simplicity of a brownie was not calling my name - nah, I wanted something more interesting. I had some Sejoyia salted caramel coco-roons (basically, a delicious and healthy coconut macaroon) lying in my pantry which was just calling my name, and it was almost as if I could literally hear the lightbulb in my head turning on. I went to work and made the brownies, folding in some chopped coco-roons into the batter, as well as using it as a sort-of crumble topping.
AND LET ME TELL YOU - it was perfection.
The brownies come out of the oven smelling like they just popped out of heaven’s magical kitchen. The coco-roons get nice and golden on top, making the brownies smell like caramel. And when you allow them to cool a bit and slice them up, you can see the crinkly and crispy top, while the center is still chewy and gooey.
This, my friends, is a true brownie.
Salted Caramel Chocolate Brownies
1 cup all purpose flour
1/4 cup cacao powder
1/2 tsp baking soda
1 tsp salt
1 flax egg
1/3 cup melted coconut oil
2/3 cup brown sugar
3 Tbsp nut butter
1 tsp apple cider vinegar
1/4 cup warm water
1 bag Sejoyia salted caramel coco-roons
1/3 cup chopped chocolate
Preheat your oven to 350F. Line an 8x8 baking pan with parchment paper and set aside. In a medium bowl, whisk together the flour, cacao powder, baking soda, salt, sugar, and set aside. In another bowl, combine your flax egg, melted coconut oil, nut butter, vinegar, and warm water. Add the wet mixture to the dry and combine. Then, fold in your chopped chocolate, as well as half of the coco-roons. I just crumbled the coco-roons with my hands before folding in, but you can do it however you prefer. They’re soft anyway, so they’ll break easily when you’re mixing. Put the batter into the baking pan and spread evenly. Crumble the remaining coco-roons on top, and add some more chopped chocolate if you like. Bake the brownies for roughly 40 minutes, more or less if needed.