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Vegan Chocolate & Peanut Butter Caramel Brownies
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Vegan Chocolate & Peanut Butter Caramel Brownies

Gooey vegan chocolate brownies with a swirl of peanut butter caramel
Course Dessert
Cuisine American
Keyword Brownies, vegan
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 358kcal
Author thebakingexplorer

Ingredients

For the peanut butter caramel

  • 160 ml Coconut cream
  • 70 g Light brown soft sugar
  • 4 tbsp Maple syrup
  • 6 tbsp Peanut butter
  • 1 tsp Vanilla extract
  • 1 tsp Salt

For the brownies

  • 250 g Plain flour
  • 200 g Golden caster sugar
  • 150 g Coconut sugar
  • 90 g Cocoa powder
  • 1 tsp Baking powder
  • ½ tsp Salt
  • 250 ml Almond milk
  • 2 Flax eggs
  • 250 ml Vegetable oil
  • 1 tsp Vanilla extract

Instructions

  • To make the flax eggs: 2 tbsp linseeds, either ready ground or ground up in a food processor or spice grinder, soaked in 4 tbsp water for at least 10 minutes in the fridge
  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin
  • To make the caramel, warm the coconut cream with the light brown soft sugar in a pan on a medium heat. Let it bubble for 5 minutes whilst constantly stirring, then take off the heat and pour in a bowl
  • Mix together the maple syrup, peanut butter, vanilla extract and salt, add it to the caramel and mix it in, then put it in the fridge to cool
  • For the brownie batter, mix together the plain flour, golden caster sugar, coconut sugar, cocoa powder, baking powder and salt in a large mixing bowl
  • In another bowl whisk together the almond milk, flax eggs, vegetable oil and vanilla extract, then add it to the dry ingredients and mix together
  • Pour the batter into the tin, then add blobs of the peanut butter caramel all over and swirl it around with a butter knife
  • Bake for 35-45 minutes, or until a cocktail stick inserted in the centre comes out moist with a few dry crumbs on it, but not wet
  • Allow to cool fully, then cut into squares and serve. Store leftovers in an airtight container for 3 days

Notes

  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition

Calories: 358kcal | Carbohydrates: 70g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 431mg | Potassium: 227mg | Fiber: 5g | Sugar: 44g | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg