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Salted Caramel Brownies

Tammy Fry Kelly

Vegan slices

These brownies are as good as any you have ever tasted. Guaranteed!

Salted Caramel:
150ml coconut cream
4 tbsp caster sugar
4 tbsp rice malt syrup
4 tbsp peanut butter
1 tsp fine pink Himalayan salt
Brownies:
1 1/2 cups flour
1 1/2 cups caster sugar
1/2 cup raw cacao powder
1 tsp baking powder
1 cup soy milk
2 flax eggs
200ml coconut oil
1 tsp vanilla extract

This recipe serves 12. Delicious warm or cool.

Preheat oven to 180C and line a square baking tray with baking paper.

To make the Salted Caramel:

Heat the coconut cream in a pan. In a separate pan, add the sugar and equal part of water (i.e. 4tbsp sugar to 4tbsp water).

Over low heat, swirl the sugar until it starts turning a golden colour.

Then add the cream.

Mix together the syrup, peanut butter and salt.

Whisk into the cream.

Mixture will turn a rich caramel colour.

To make the Brownies:

Make your flax eggs and set aside (For each egg, combine 1 tablespoon of ground flax seed with 3 tablespoons of water. Stir well).

Mix together all the dry ingredients.

I use a separate bowl mix together the wet ingredients.

Beat the wet ingredients into the dry ingredients until a smooth consistency is reached.

Pour the Brownie mixture into the prepared tray.

Pour the Caramel mixture over the top.

Use knife to drag the caramel mixture to create a swirl.

Bake for 35-40 min.

Cut into 12 squares and serve with a dusting of icing sugar.

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