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.

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.

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.

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.