Triple Chocolate Salted Caramel Brownies

close-up side view of triple chocolate salted caramel brownie

5 from 1 vote

Triple Chocolate Salted Caramel Brownies

Easy Vegan Triple Chocolate Salted Caramel Brownies made from scratch with spelt flour, cashew flour, and a homemade dairy-free coconut caramel sauce! The ultimate vegan brownie recipe - super fudgy and gooey! Allergen Information: Dairy, egg, corn, soy, yeast free.
Makes a 9 by 5 inch pan. Double this for a 8 by 8 or 9 by 9 pan

Prep Time15

Cook Time35

Total Time50

Course: Dessert, Snack

Cuisine: American

Keyword: brownie with salted caramel, caramel brownie recipe, triple chocolate brownies

Servings:

Author: Vegan Richa

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

US Customary - Metric

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

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