Salted Caramel Brownies (Vegan)
This post is sponsored by Alter Eco Chocolate. Find more on www.alterecofoods.com.
I haven’t made brownies in what feels like forever, but after this batch I may need to rethink some things.
FOLKS - it is October, which means candy is floating around like wildfire and the treats seem to never end. I’ve been craving chocolate this month like crazy, and I don’t know if that’s because I’ve been smelling it in every establishment I step into, or it’s just my crazy sweet tooth acting up, but regardless - I want chocolate.
I was craving brownies the other day, even though I haven’t made or had any in like a year; so, as any normal human, I went to baking. I had some vegan caramel chews in my pantry that I bought a few weeks ago, and a little light went off behind my eyes - why not chop up those bad boys and add them to the brownies?
And here we are - a star was born.
Salted caramel brownies - ever had any? Because I sure haven’t, even though it’s a totally normal recipe. And, as I’ve made perfectly clear in the past, I am obsessed with anything salty + sweet, and so these brownies were the perfect combination. I chopped up some salted dark chocolate from Alter Eco, AKA my kryptonite, and added in some chopped up vegan caramel as well. Mix the batter all together, add some extra chocolate and caramel on top before popping into the oven, and BAM - your perfect brownies will be out shortly, waiting for your consumption.
You are soooo welcome.
Salted Caramel Brownies
1 cup all purpose flour
1/4 cup cacao powder
1/2 tsp baking soda
1/2 tsp salt
1 flax egg
1/3 cup melted coconut oil
2/3 cup brown sugar
3 tbsp nut butter
1/2 tsp vinegar
1/4 cup warm water
1 chopped salted Alter Eco dark chocolate bar
1/3 cup chopped caramel chewy candy
Preheat your oven to 350F. Line and 8x8 baking pan with parchment paper, and set aside. In a medium bowl, whisk together your flour + cacao powder + baking soda + salt + sugar and set it aside. In a smaller bowl, combine your flax egg + melted coconut oil + nut butter + vinegar + warm water. Add the wet mixture to the dry and combine but don’t over-mix! Then, fold in your chopped chocolate and caramel and pour the batter into the pan. Bake your brownies for about 40-45 minutes. When it’s at the 35-40 minute mark, sprinkle some extra chocolate and caramel on top for the last five minutes of baking - they will melt, but not burn or melt too much! Then, allow them to fully cool before cutting into squares.