Vegan Chocolate Caramel Brownies Recipe

Bank holiday weekend is here! If you're in a baking mood, why not try this recipe for rich, dark chocolate brownies, which is also dairy and egg free :)

I discovered a dairy free caramel sauce by chance whilst looking for snacks in Marks and Spencer! Made by Hey Boo, this sauce is made from coconut cream and agave syrup. It comes in a jar of 227g and costs £6.
It turned out better than I thought as the last time I made brownies, I made my own salted caramel sauce which was solid rather than gooey. Anyway, here's the recipe :)

250g plain flour
240g caster sugar
65g Cocoa powder sifted
300ml water
150ml vegetable oil
1.5 tbsp of caramel sauce
4 tbsp of caramel sauce for swirling
1 tsp vanilla extract
1 tsp salt
1 tsp baking powder

How To Make
Preheat the oven to 180 C / Gas mark 4.

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil, vanilla and caramel sauce; mix until well blended. 

Pour the mixture into a 23x33cm (9x13 in) greased/lined baking tin. Drizzle the 3 tbsp of remaining caramel sauce on top of the brownie mixture and swirl using a fork.

Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Serve with ice cream or eat on its own :)


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