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Fudgy Vegan Salted Caramel Brownies Recipe

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4.5 from 135 reviews

Indulge in these fudgy vegan salted caramel brownies, featuring a rich, chocolatey base layered with luscious homemade vegan salted caramel. Perfectly balanced with a crinkly top and deep cocoa flavor, these brownies are a delightful treat for any occasion, made entirely plant-based without compromising on taste or texture.

Ingredients

Scale

Brownies

  • 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)

Salted Caramel

  • 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

Instructions

  1. Prep: Preheat the oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper. Set aside a separate glass square dish to cool the caramel in.
  2. Make the vegan homemade caramel: In a medium pot over medium heat, add the granulated sugar and stir lazily. Allow the sugar to dissolve and caramelize, turning a slightly dark golden color after about 7-8 minutes. Remove from heat immediately to avoid burning.
  3. Add vegan butter and heavy cream: Stir in the vegan butter vigorously; the sugar will harden into a softball consistency. Return the pot to low heat, stirring until the hardened sugar dissolves into the butter. Pour in the vegan heavy cream and continue stirring vigorously until the mixture is smooth.
  4. Boil the caramel: Increase heat to medium and let the caramel bubble undisturbed for 3 minutes. Remove from heat and stir in sea salt. Pour into the glass dish and chill in the refrigerator to cool.
  5. Make the brownie batter: In a large bowl, use a hand mixer to cream together the granulated sugar, brown sugar, aquafaba (or soy milk), vanilla extract, and flaxseed mixture or pumpkin puree until sugar granules dissolve completely, forming a crinkle top when baked.
  6. Browning the vegan butter: In a small saucepan on medium heat, melt the vegan butter, stirring occasionally for about 5 minutes until the fat solids brown and smell nutty. Remove from heat briefly to calm foaming bubbles if needed.
  7. Make the fudge sauce: Off the heat, add 6 ounces of vegan chocolate chips to the browned butter. Let sit briefly to melt, then whisk in the cocoa powder until fully integrated and smooth.
  8. Finish the batter: Spoon the chocolate fudge mixture into the sugar mixture and whisk to combine. Add the flour and 1 tsp sea salt, gently whisking just until incorporated. The batter will be thick. Fold in the additional 1/2 cup chocolate chips evenly.
  9. Assemble the brownies: Pour half of the batter into the prepared pan and spread evenly. Pour chilled caramel evenly over the batter, avoiding the edges to ease removal. Spread the remaining batter on top; some caramel pockets may peek through.
  10. Bake: Bake for 33-36 minutes, or until a toothpick inserted comes out with moist crumbs but not wet batter. Remove from oven and cool for 30 minutes at room temperature, then chill in the refrigerator for 15-20 minutes to set.
  11. Slice and serve: Remove brownies from the pan using the parchment paper, slice into 16 squares, sprinkle with flaky sea salt, and enjoy!

Notes

  • Using aquafaba or soy milk helps create the perfect texture and contributes to the crinkly brownie top.
  • Brown vegan butter carefully to develop a nutty, rich flavor, which enhances the overall depth of the brownies.
  • Do not overmix the batter after adding flour to avoid tough brownies.
  • Chilling the caramel speeds up setting and makes layering easier.
  • These brownies keep well refrigerated for up to 4-5 days and can be frozen for longer storage.
  • Use high-quality Dutch-processed cocoa powder for a deep chocolate flavor.

Keywords: vegan brownies, salted caramel brownies, fudgy brownies, plant-based dessert, chocolate brownies, vegan dessert, homemade caramel

Find it online: https://foodbylina.com/fudgy-vegan-salted-caramel-brownies-recipe/