Salted Caramel Brownies

Tammy Fry Kelly

Vegan slices

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

  1. Salted Caramel:
  2. 150ml coconut cream
  3. 4 tbsp caster sugar
  4. 4 tbsp rice malt syrup
  5. 4 tbsp peanut butter
  6. 1 tsp fine pink Himalayan salt
  7. Brownies:
  8. 1 1/2 cups flour
  9. 1 1/2 cups caster sugar
  10. 1/2 cup raw cacao powder
  11. 1 tsp baking powder
  12. 1 cup soy milk
  13. 2 flax eggs
  14. 200ml coconut oil
  15. 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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