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Chocolate & Peanut Butter Caramel Brownies (Vegan)

Ingredients

  • 160 ml Coconut cream
  • 70 g Light brown sugar
  • 4 tbsp Maple syrup
  • 6 tbsp Peanut butter
  • 2 tsp Vanilla extract
  • 2 tsp Salt
  • 250 g Plain flour
  • 200 g Golden caster sugar
  • 150 g Coconut sugar
  • 90 g Cocoa powder
  • 1 tsp Baking powder
  • 250 ml Almond milk
  • 2 Flax eggs see note
  • 250 ml Vegetable oil

Instructions

  1. To make flax eggs: 2 tbsp linseeds, ideally ground up in a food processor or spice grinder, soaked in 4 tbsp water for at least 10 minutes in the fridge.

  2. Start by making the caramel. In a pan warm the coconut cream with the light brown sugar. Let it bubble for 5 minutes whilst constantly stirring, then take off the heat and pour in a bowl

  3. Mix together the maple syrup, peanut butter, 1 tsp of the vanilla extract and 1 tsp of the salt, add it to the caramel and put it in the fridge to cool

  4. In a bowl mix together the plain flour, golden caster sugar, coconut sugar, cocoa powder, baking powder and 1 tsp of the salt

  5. In another bowl whisk together the almond milk, flax eggs, vegetable oil and 1 tsp of the vanilla extract, then add it to the dry ingredients and mix together

  6. Pour the batter into a lined 12" x 9" traybake tin, then add blobs of the peanut butter caramel all over and swirl it all together with a knife

  7. Bake on 180C/160C Fan/350F/Gas Mark 4 for 45 minutes

  8. Allow to cool then cut into squares