Recipe: Dark Chocolate Salted Caramel Vegan Brownies

Ingredients

Preheat the oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper.
Sift the almond flour and coconut flour together in a mixing bowl, then add the cocoa powder, coconut sugar, baking soda, and baking powder, whisking to combine.
Stir in the pumpkin puree and non-dairy milk until well mixed.
Create three wells in the batter and add the coconut oil, vinegar, and vanilla extract into each well, then gently mix everything together.
Fold in the dark chocolate chips and transfer the thick batter into the lined baking pan.
Bake for 28-35 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
Let the brownies cool, then refrigerate for 15-20 minutes for easier slicing.
While the brownies cool, prepare the salted caramel sauce by combining coconut sugar, agave/maple syrup, coconut oil, and salt in a saucepan over medium heat.
Cook until the mixture reaches a soft boil, then stir in the non-dairy milk and simmer for 20-25 minutes until thickened.
Once the caramel is ready, pour half of it over the brownies or drizzle it over individual slices.

Servings

9 brownies

Calories

300

Total fat

19.5g

Total carbohydrates

32.6g

Total protein

4.5g

Sodium

257.4mg

Cholesterol

0mg