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Vegan Triple Chocolate Salted Caramel Brownies, you guys! Fudgy, bittersweet, salty, chocolate, chocolate, chocolate.. and just what I need. There are some things for which you just have to let go of the calorie count and make them the way you love and the way you can win over more friends;)
These insanely chocolatey vegan brownies are one of them. It is one of those days when I am tongue-tied. I have no clue what to blab about on the post. So I will let these beauties speak for themselves.
If these pictures don’t convince you then.. hmmm … maybe make some vegan triple chocolate brownies and try them 😉
Grab a bite and then try to explain to hubbs through full mouth mumbled jumbled words and moans about what he is missing. He is going through a not a big chocolate fan phase. Good for me! I need that coconut milk to down another one.
Ingredients for Vegan Triple Chocolate Salted Caramel Brownies:
- Spelt flour adds some extra nutrients and fiber to these fudge brownies, and you wouldn’t even know it.
- Cashew flour makes these extra moist and helps with the perfect fudgy texture. You really have to bite into them to find all that fudgy meltiness that’s going on!
- The vegan salted caramel sauce is made with coconut cream. Coconut cream is the really thick cream that separates when a full-fat coconut milk can is chilled. It makes for great whipped cream too.
Tips and Variations for Vegan Salted Caramel Brownies:
- If using different flour than spelt, start with 3/4 cup and add more only if the dough is wet.
- You can use 1,5 cups of AP flour instead of cashew and spelt. Add a couple of tbsps more if needed.
- Should you be interested in only substituting the cashew flour with flour or other ground nuts, add 2-3 Tablespoons more oil to the mixture.
- If using store-bought caramel, use about 1/3 cup.
- You can omit the molasses or sub it with maple.
- Keep the brownie dough on the softer side and underbake for the best results.
- If they end up dry for any reason, warm them up in the microwave before serving.
- You can add warmed up caramel sauce on top. That will keep the brownies softer as well.
- Double this recipe for an 8 by 8 or 9 by 9 pan.
How to make Triple Chocolate Salted Caramel Brownies – Step by Step:
- Mix all ingredients for the caramel and bring to a bubbly boil.
2. Add coconut cream slowly and switch off the heat once it starts to boil.
3. Add the triple treat of chocolate, oil and sugar and mix until homogeneous.
4. You can now lick this mixture or let it cool and solidify to a fudge 😉
or make brownies
5. Mix all the dry ingredients.
6. Add dry mix to warm chocolate and mix until well distributed. The key to vegan brownies not falling in the center is to make a really stiff doughy batter. The chocolate melts while baking. That means that the batter will become too viscous/high moisture causing the center to not hold during baking. If using melted chocolate in the batter, keep the batter like a dough and not a flowy cake batter.
7. Press the mixture into a pan.
8. Bake the vegan salted caramel brownies until almost done. A little longer for sturdy brownies and less for more gooey brownies. Try to keep some for others.
Can these be made gluten-free?
For a glutenfree version see Laura’s Salted Caramel Brownies here.
Do these vegan chocolate brownies taste like coconut?
No – there is so much chocolate in them, that you can only taste chocolate.
More vegan chocolate dessert recipes like this:
- Vegan Chocolate Cake with Peanut Butter Ganache
- Strawberry Brownies ( Vegan & GF)
- Vegan Chocolate Chip Cake
- No-Bake Vegan Hazelnut Brownies
Triple Chocolate Salted Caramel Brownies
Makes a 9 by 5 inch pan. Double this for a 8 by 8 or 9 by 9 pan
Ingredients
Quick Salted Caramel: or use warm vegan salted caramel of choice
- 1/2 cup ground raw sugar
- 1 Tablespoons maple syrup
- 2 Tablespoons water
- 1 teaspoon dark molasses
- 1/2 cup coconut cream
- sea salt to taste, I used 1/2 teaspoon. Use a 1/4 for less salty.
Brownie: Dry
- 1 cup spelt flour
- 1/2 cup cashew flour, ground raw cashew
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- scant 1/8 teaspoon baking powder
- 1/4 cup ground raw sugar, 1/3 cup for sweeter
- 1/3 cup cocoa powder
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup dark 85% cacao chocolate
Brownies Wet:
- 1 Tablespoons flax meal
- 3 Tablespoons warm water
- 1 teaspoon apple cider vinegar
- 1/4 cup oil, I used 2 Tablespoons vegan butter + 2 Tablespoon organic canola oil. Melted Cocoa butter would be amazing.
Variations:
- 1/4 cup chopped walnuts
- 1/4 cup dark chocolate chunks or chocolate chips, added to the batter
Instructions
Caramel:
- In a medium pan, mix the sugar, maple, molasses, and water and mix on medium-high heat.
- Stir occasionally till the mixture comes to a bubbling boil. Add coconut cream slowly and mix well. Add sea salt, mix and take off the heat as the mixtures comes to a boil.
- (For Coconut cream, refrigerate a can of full-fat coconut milk for a few hours, then open the can and scoop out the thick cream on top)
Brownie:
- Add cocoa powder, chocolate chips, dark chocolate, sugar, oil, and mix into the hot caramel until melted. Mix flax meal in water and vinegar and let sit for a few minutes.
- Add that to the caramel and mix. In a bowl, combine all the remaining dry ingredients and add to the warm caramel. (The caramel mixture will keep thickening as it cools. So add the dry when still warm to make it easier to mix)
- Mix to combine well. It will be a stiff dry-ish mixture. Mix by picking up the melted chocolate mixture and folding and pressing until well combined. Add chopped walnuts if using and mix in.
- Drop it into a parchment-lined or greased pan. Press and even it using a spatula or hands.
- Bake 30-32 minutes at 365 degrees Bake till the toothpick an inch from the edge comes out with a few crumbs. do not over bake as the brownie gets hard quickly.
- Once out, sprinkle about 1/4 cup chocolate chips on top, return the brownie to the warm oven for 2-3 minutes then spread the melting chocolate chips for a quick ganache.
- Let cool for 15 minutes before slicing and finishing it up.( If using parchment). Let cool completely if using a greased pan.
Notes
- If using a different flour, start with 3/4 cup and add more only if the dough is wet.
- If you are substituting the cashew flour with flour or other nuts, add 2-3 Tablespoons more Oil to the mixture.
- Keep the dough on the softer side and under bake for best results.
- If they end up dry for any reason, warm them up in the microwave before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Editor’s Note: This post was originally published in April 2013 and has been updated in October 2019 for accuracy and comprehensiveness.
These brownies are being shared linked up virtually 😉 at Slightly Indulgent Tuesdays, Allergy Free Wednesdays Rickis wellness weekends.
I made these, and I absolutely love the saltyness they provide. I sprinkle my own cookies with Himalayan pink salt for an extra kick.
BUTTTT. They came out a little to dry and crumbly. What tips do you have to make them a little more gooeier. I did use regular flour instead of spelt and almond flour instead and cashew. Do you think this contributes to the problem? If so, how could I resolve this?
Hi Pia, Yes, whole wheat flour makes a difference. It depends on the recipe. Start by using 3/4 of the wheat flour and see the consistency. There is enough fat in the recipe for a little added flour. maybe it was baked a bit longer. you can also add a bit more chocolate chips and a bit more oil.
Hello,
what can I use instead of coconut cream?
I’m not a fan of it for health reasons.
Greetings.
You can use any non dairy milk. Add 2 Tablespoons more oil in the recipe to keep the brownies moist. Let me know how they turn out!
Hello,
what can I use instead of coconut cream?
I don’t like coconut for health reasons.
Greetings.
How about coconut flour? I don’t have the spelt or cashew 🙁
I havent tried coconut flour. The liquid absorptiona nd fat content will change quite a bit. You can use whole wheat flour and other nut flour or skip the nut flour and use mow wheat flour.
Can I substitute the molasses? Can’t wait to try these!
yes you can omit the molasses or sub it with maple
Got these babies in the oven now!!! All I can say is the batter was addictive, I had to practice some serious self control!
i hear you:)
Very good – almost chocolate overload – almost I said 🙂 – my first vegan cooked dessert and it was a family success – Thank you
😀 AWesome.. so glad your family loved it! you can add more chocolate to it;) a bit more more cocoa powder and chacolate chips will work with the same measurements for other ingredients.
Do you have to mix the rest of the brownie ingredients with the caramel? Or could you swirl the caramel through the brownie batter?
yup. There isnt enough liquid in the rest of the ingredients to bring the batter together. the mixing to make it into a stiff batter itself will cause the caramel to get incorporated evenly.
I have used another caramel recipe as I couldn’t find any molasses. However I’ve just realised I’m not sure how much caramel I’m supposed to use?
i would do 1/3 cup caramel.
They look delicious and I want to make them, but MANNNN that last photo really makes me miss MILK. Like moo milk. I’ve not found a single vegan milk that I can drink by the glass. Sigh. Still, I’m making ’em. Yay!
i like almond milk and flavored coconut milk:) i cant stomach the real milk smell anymore, so i dont miss it. plus these brownies are moist enough that you wont want to wash and dilute that delicious chocolate down:)
Do they taste like coconut?
nope, there is so much chocolate in them, that you can only taste chocolate 🙂