Name: Fudgy Vegan Salted Caramel Brownies Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 10 min
Cuisine: Vegan
Ingredients: 1 2/3 cup (200 g) all-purpose flour or gluten free 1:1 baking flour; 1/2 cup (50 g) high quality Dutch-processed cocoa powder; 3/4 cup (170 g) vegan butter; 6 ounces vegan chocolate chips; 1/3 cup (80 mL) aquafaba or soy milk, room temperature; 3/4 cup (150 g) granulated sugar; 1/2 cup (100 g) brown sugar; 2 tbsp ground flaxseed mixed with 1/2 cup (118 mL) water OR 1/2 cup (120 g) pumpkin puree, room temperature; 1 tsp vanilla extract; Additional 1/2 cup (80 g) vegan chocolate chips; 1 tsp sea salt (for batter); 1 cup (200 g) granulated sugar; 1/3 cup + 1 tbsp (95 mL) vegan heavy cream, room temperature; 5 tbsp vegan butter, room temperature; 1 tsp sea salt

Ingredients

1 2/3 cup (200 g) all-purpose flour or gluten free 1:1 baking flour

1/2 cup (50 g) high quality Dutch-processed cocoa powder

3/4 cup (170 g) vegan butter

6 ounces vegan chocolate chips

1/3 cup (80 mL) aquafaba or soy milk, room temperature

3/4 cup (150 g) granulated sugar

1/2 cup (100 g) brown sugar

2 tbsp ground flaxseed mixed with 1/2 cup (118 mL) water OR 1/2 cup (120 g) pumpkin puree, room temperature

1 tsp vanilla extract

Additional 1/2 cup (80 g) vegan chocolate chips

1 cup (200 g) granulated sugar (for caramel)

1/3 cup + 1 tbsp (95 mL) vegan heavy cream, room temperature

5 tbsp vegan butter, room temperature (for caramel)

1 tsp sea salt, plus extra for topping

Instructions

Step 1: Preheat the oven to 350°F. Line a 9×9 inch baking pan with parchment paper and set aside a separate glass dish for cooling the caramel.

Step 2: Make the caramel by heating 1 cup granulated sugar in a medium pot over medium heat. Stir gently to dissolve the sugar. When it turns a dark golden color (7-8 minutes), remove from heat immediately to prevent burning.

Step 3: Stir in 5 tbsp vegan butter vigorously until sugar hardens. Return to low heat and stir until butter and sugar combine. Pour in the vegan heavy cream and stir vigorously until smooth.

Step 4: Bring caramel to a boil over medium heat and let bubble undisturbed for 3 minutes. Remove from heat, stir in 1 tsp sea salt, then pour into the glass dish and refrigerate to cool.

Step 5: While caramel cools, combine granulated sugar, brown sugar, aquafaba (or soy milk), vanilla, and flaxseed mixture (or pumpkin puree) in a large bowl. Use a hand mixer to beat until sugars dissolve completely, creating a smooth mixture.

Step 6: In a saucepan, heat 3/4 cup vegan butter over medium heat, stirring occasionally until the butter browns and smells nutty (about 5 minutes). Allow bubbles to calm by briefly removing from heat while stirring.

Step 7: Remove pan from heat and stir in 6 ounces vegan chocolate chips. Let sit for a few seconds, then add cocoa powder and whisk until smooth and fully melted.

Step 8: Add the chocolate mixture to the sugar mixture and whisk until combined. Gently whisk in the flour and 1 tsp sea salt just until incorporated — the batter will be thick. Fold in the additional 1/2 cup chocolate chips evenly.

Step 9: Pour half of the brownie batter into the prepared pan and spread to edges. Pour the cooled caramel evenly over the batter, avoiding the edges. Spread the remaining batter on top; some caramel may peek through, which is perfect.

Step 10: Bake for 33-36 minutes or until a toothpick inserted comes out with moist crumbs but no wet batter. Cool brownies for 30 minutes at room temperature, then chill in the fridge for 15-20 minutes.

Step 11: Slice into 16 squares, sprinkle with flaky sea salt, and enjoy your fudgy vegan salted caramel brownies!

Tips & Variations

Use high-quality Dutch-processed cocoa powder for the deepest chocolate flavor and rich color.

For a gluten-free version, substitute the flour with a 1:1 gluten-free baking flour.

If you can’t find vegan heavy cream, full-fat canned coconut milk can be a creamy alternative in the caramel.

To intensify the salted caramel flavor, sprinkle extra sea salt right before serving.

Swap pumpkin puree for the flaxseed mixture if you prefer a slightly softer brownie texture.

FAQs

Can I make these brownies nut-free?

Yes, this recipe is naturally nut-free if you use a vegan butter that does not contain nuts. Always check product labels to ensure no nut cross-contamination.

What is aquafaba and why is it used?

Aquafaba is the liquid from cooking chickpeas or canned chickpea water. It acts as an egg substitute in vegan baking, helping to bind ingredients and create a light, crinkly brownie top.