Caramel Brownies (Vegan)
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Total time: 45 Minutes (plus cooling time)
Yield: 16 squares
Ingredients
Cooking Directions
Yield: 16 squares
Ingredients
- 200g Dark Chocolate
- 170g Light Soft Brown Sugar
- 85g Dairy Free Butter
- 200g Self Raising Flour
- 3 Tbsp Cocoa Powder
- 230ml Dairy Free Milk
- A Few Drops Vanilla Extract
- 100g Dark Chocolate Chunks
- 100g Coconut Caramel Sauce (I used Nature's Charm)
- Preheat your oven to 180˚ celsius. Grease and line an 8-inch square baking pan.
- Melt the chocolate, sugar and butter together.
- In a large mixing bowl, sift together the flour and cocoa powder.
- Pour in the chocolate mixture, stirring well to combine.
- Fold in the milk and vanilla extract, until a smooth mixture is formed.
- Fold through the chocolate chunks.
- Spoon the mixture into the baking pan.
- Melt the caramel sauce in the microwave for 10 seconds, then swirl it on top of the brownie batter and stir it through.
- Bake for 40-50 minutes, or longer until the brownies are set but still soft.
- Leave to cool for a few minutes in the tin, before transferring to a wire cooling rack to cool completely (still in the greaseproof paper).
- Once completely cooled, cut into squares and enjoy!
Cooking Directions