There’s something magical about the combination of rich chocolate and luscious salted caramel. It’s that perfect mix of sweet and salty, gooey and fudgy—a treat that makes you want to savor every bite. I remember the first time I tried making vegan salted caramel brownies. I was skeptical about how they’d turn out without the usual eggs and dairy, but let me tell you—they were an absolute game changer.
Whether you’re a longtime vegan or just someone curious to try something deliciously different, these brownies are going to blow your mind. Trust me, once you make them, they’ll be your go-to treat for any occasion.
Ingredients for Vegan Salted Caramel Brownies
Before we get started, let’s talk about ingredients. I always like to have everything ready to go before I start baking—it makes the whole process so much smoother. Plus, it’s fun to see all the components laid out, knowing they’re about to become something extraordinary.
For the Brownies:
- Dark chocolate—Make sure to use vegan-friendly dark chocolate with at least 70% cocoa. This gives the brownies that deep, rich, chocolatey flavor we all love.
- Vegan butter or coconut oil—Both work great, but I usually use vegan butter because it gives a slightly creamier texture.
- Coconut sugar or maple syrup: I love using coconut sugar because it has a subtle caramel-like flavor that pairs perfectly with the salted caramel topping.
- Cocoa powder: Unsweetened cocoa powder is a must for that extra chocolate kick.
- All-purpose flour or gluten-free flour: You can choose based on your preference. I’ve tried both, and they work beautifully.
- Baking powder – Just enough to give the brownies a little extra rise.
- Plant-based milk: I usually choose almond or oat milk—they’re my top picks! Both options work perfectly and add a smooth, creamy texture. They also add the right amount of moisture and help bind everything together.
For the Salted Caramel:
- Coconut milk: Full-fat coconut milk is the secret to a creamy, rich caramel.
- Brown sugar or coconut sugar—Brown sugar has a richer, more intense flavor, but coconut sugar is also a fantastic option that tastes just as delicious!
- Sea salt flakes – I love sprinkling these on top for that perfect salty finish.
- Vanilla extract: Just a dash of vanilla can genuinely elevate the flavor and make a big difference!
How to Make Vegan Salted Caramel from Scratch
Making your vegan salted caramel might sound fancy, but trust me, it’s way easier than you’d think. Once you try homemade caramel, you’ll never go back to the store-bought version—it’s just that good!
Step 1: Heat and Stir
Grab a medium saucepan and toss in the coconut milk and brown sugar. Heat it over medium and stir continuously until the sugar fully dissolves. The smell at this point? Heavenly.
Step 2: Simmer the Mixture
Once the sugar is fully dissolved, lower the heat a bit and let it simmer. Keep stirring now and then so it doesn’t burn. You want it to thicken up and get that gorgeous caramel color.
Step 3: Add Finishing Touches
After 10-15 minutes, remove it from the heat and mix in some vanilla extract along with a pinch of sea salt. This step is where the magic happens. That little bit of salt really brings out the caramel’s sweetness.
Step 4: Let It Cool
Let the caramel sit and cool down. As it cools, it will thicken even more, making it super easy to spread over the brownies later.
Step-by-Step Instructions for Vegan Brownies
Alright, the caramel’s done—it’s time to move on to the brownies. This part is my favorite because you can see it all coming together.
Step 1: Melt the Chocolate
Combine the dark chocolate and vegan butter (or coconut oil) in a heatproof bowl. I use the double boiler method: Place the bowl over a pot of simmering water and stir until everything is melted and smooth. When it’s done, let it sit for a bit to cool down.
Step 2: Mix the Wet Ingredients
Once the chocolate mixture has cooled a bit, add the coconut sugar and plant-based milk. Whisk it all together until smooth. This is where things start to look seriously delicious.
Step 3: Combine Dry Ingredients
In another bowl, sift the flour, cocoa powder, and baking powder together. Slowly add the dry mixture to the wet ingredients, stirring gently until you have a thick, glossy batter.
Step 4: Bake the Brownies
Preheat your oven to 350°F (175°C). Line a square baking pan with parchment paper and pour the batter in. Evenly spread it out and bake in the oven for 25-30 minutes. Keep an eye on them—you want them to be just set, with a little bit of gooeyness in the center.
Assembling the Vegan Salted Caramel Brownies
Now comes the best part—putting it all together.
Step 1: Layer the Brownies
After the brownies finish baking, give them about 10 minutes to cool down. I know it’s tough to wait, but trust me—it’s totally worth it! If you try to add the caramel too soon, it’ll just melt and slide off.
Step 2: Spread the Caramel
Take your cooled salted caramel and spread it over the brownies in a friendly, even layer. Don’t skimp—this is what makes these brownies next-level good.
Step 3: Add the Finishing Touches
Sprinkle a little more sea salt on top. It’s amazing how that tiny bit of salt makes the caramel flavor pop.
Step 4: Chill and Serve
Put the whole thing in the fridge for at least an hour. This helps the caramel set appropriately. Once they’re chilled, cut them into squares and get ready to wow your taste buds.
Tips for Perfect Vegan Salted Caramel Brownies
Over the years, I’ve picked up a few tricks to get these brownies just right. Here’s what I’ve learned:
Use High-Quality Chocolate
Good chocolate makes a world of difference. I always go for a high-cocoa dark chocolate that’s vegan-friendly. It gives the brownies that intense, rich flavor.
Don’t Overbake the Brownies
This is key. Overbaking will leave you with dry brownies, and nobody wants that. Please take a quick look at them a few minutes before the timer finishes. They should be set on the edges but gooey in the middle.
Let the Caramel Thicken Properly
Be patient with the caramel. If you rush it, it won’t set correctly on top of the brownies. Give it time to simmer and thicken.
Store Correctly
These brownies are so good that you won’t have leftovers. If you decide to store them, keep them in an airtight container. This will help maintain their freshness for up to 3 days at room temperature or up to a week when refrigerated.
FAQ Section About Vegan Salted Caramel Brownies
Can I use almond flour for this recipe?
Yes, you can! Just remember that the texture might be a bit denser, but it’ll still taste amazing.
How long do vegan brownies last?
Keep them in an airtight container, and they’ll remain fresh for around 3 days at room temperature or up to a week when refrigerated.
Can I freeze vegan salted caramel brownies?
Absolutely! Secure them with plastic wrap and place them in a freezer-safe container. They’ll stay fresh for up to three months without compromising quality.
Why is my salted caramel too runny?
It wasn’t simmered long enough. Just put it back on the heat and let it cook a little longer until it thickens.
Conclusion For Vegan Salted Caramel Brownies
There you have it—my favorite recipe for vegan salted caramel brownies. They’re rich, fudgy, and so incredibly satisfying. Honestly, every time I make these, I end up eating way more than I should, but hey, life’s too short not to enjoy great brownies, right?
I hope you give this recipe a try. If you do, I’d be excited to hear how it goes! Leave a comment below or share your photos—nothing makes me happier than seeing others enjoy the recipes I love.
Want more brownie recipes?
Vegan Salted Caramel Brownies
Ingredients
For the Brownies:
- 1 ½ cups dark chocolate vegan-friendly, chopped
- ½ cup vegan butter or coconut oil
- ¾ cup coconut sugar or maple syrup
- 1 cup all-purpose flour or gluten-free flour
- ¼ cup cocoa powder unsweetened
- 1 tsp baking powder
- ½ cup plant-based milk almond, soy, or oat
- 1 tsp vanilla extract
For the Salted Caramel:
- 1 cup full-fat coconut milk
- ½ cup brown sugar or coconut sugar
- 1 tsp vanilla extract
- ½ tsp sea salt flakes plus extra for sprinkling
Instructions
Prepare the Salted Caramel:
- In a medium saucepan, mix the coconut milk and brown sugar.
- Heat it over medium, stirring constantly, until the sugar fully dissolves.
- Turn down the heat and let it gently simmer for 10-15 minutes, stirring now and then, until it thickens nicely.
- Please remove it from the heat, add the vanilla extract and a pinch of sea salt, and let it cool.
Melt the Chocolate:
- In a heatproof bowl, combine the chopped dark chocolate and vegan butter. Melt using the double boiler method (or microwave in short bursts, stirring each time). Let it cool slightly.
- Add the coconut sugar and plant-based milk to the melted chocolate mixture. Stir until well combined.
- In another bowl, whisk together the flour, cocoa powder, and baking powder after sifting. Slowly add the dry ingredients to the wet mixture, folding gently until you get a smooth batter.
Bake the Brownies:
- Preheat the oven to 350°F (175°C). Line a square baking dish with parchment paper to prevent sticking.
- Gently pour the batter into the prepared pan and smooth it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it.
Assemble the Brownies:
- Allow the brownies to cool for 10 minutes.
- Spread the cooled salted caramel over the brownies in an even layer.
- Sprinkle extra sea salt flakes on top.
- Place the brownies in the fridge for at least 1 hour to set the caramel. Once chilled, cut into squares and serve.
Notes
- For a gluten-free option, replace the regular flour with a 1:1 gluten-free flour blend.
- To enjoy the brownies, store them in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.
- You can freeze these brownies, and they’ll stay fresh for up to 3 months. Let them thaw at room temperature, and they’ll be ready to enjoy!