Vegan Salted Caramel Brownies
This post may contain affiliate links. Please read our disclosure policy.
Rich and fudgy vegan salted caramel brownies are layered with an easy-to-make, velvety, vegan salted caramel, then dotted with chopped nuts. Delivering a gooey, moist texture complemented by crispy edges, it’ll satisfy even the sweetest tooth!
With all of the brownie recipes out there, you wouldn’t guess this one was vegan just by tasting it – it’s perfectly gooey with drippy salted caramel sauce enhancing the rich chocolate flavor. The addition of flaky sea salt accentuates the lusciousness of the chocolate.
Ingredients needed
No one will be able to resist the rich decadence of these vegan salted caramel brownies! Even if you have a non-vegan guest, they’ll love the gooey chocolatey goodness. This is what you need:
- Vegan salted caramel: Use coconut cream, brown sugar, and sea salt to make a luscious caramel flavor.
- Non-dairy milk: Splash in any non-dairy milk you enjoy!
- Ground flax: To make flax egg.
- Granulated sugar: To sweeten things up!
- Cooking oil: Use a vegan butter or coconut oil for a rich and moist texture.
- All-purpose flour: The backbone of your brownies, providing structure and texture.
- Cocoa powder: For the rich, chocolate flavor.
- Baking powder: Acts as a leavening agent to help the brownies rise.
- Sea salt: Flaky sea salt contrasts with the sweet notes, enhancing the luscious chocolate flavor.
- Chopped nuts: Walnuts, pecans, or cashews are all delicious choices for a nutty crunch.
Tips for making the best vegan brownies
These heavenly vegan brownies are simple, but here are some tips to keep in mind:
- Oil selection: Lightly grease the skillet before pouring in the batter to prevent any sticky situations. Opt for coconut oil or a vegan butter to keep it moist without the clingy aftermath.
- Salt: A touch of sea salt adds a contrast that enhances the chocolate flavor.
- Mix it right: One of the secrets to airy, not-too-dense brownies is in the art of mixing. Be mindful not to overwork the batter, instead, gently fold the batter until it’s just combined. This helps it to be fudgy without being cakey.
- Baking time: Keep an eye on your brownies to make sure they don’t overcook – you’ll want to take them out when they’re cooked but still moist enough that they’ll be beautifully soft.
- Flour power: Sift the flour before adding it to ensure the batter is lump-free.
- Patience: Let the brownies rest for around ten minutes after retrieving from the oven – it lets them set and develop that fudgy texture.
- Double choc: Our last tip… throw in some vegan chocolate chips if you’re craving an extra dose of indulgence.
Recipe FAQs
Can I add anything else to vegan brownies?
Sure! You can change up the sweetener, using coconut sugar, maple syrup, or agave nectar. You can also try adding a dash of cinnamon or vanilla extract, citrus zest, or a dash of instant coffee for a flavor twist.
Can I store leftovers?
Did you manage to have leftovers? We are impressed! Store them in an airtight container in the fridge for up to 3-4 days.
Can I make these brownies without the salted caramel?
While the salted caramel is a delicious touch, you can make the brownies alone for a more straightforward brownie.
Vegan Salted Caramel Brownies Recipe
Ingredients
Vegan Salted Caramel
- ¾ cup coconut cream (scooped from the top of a full-fat can of coconut milk)
- ¾ cup brown sugar
- ½ teaspoon sea salt
Vegan Skillet Brownie
- ½ cup non-dairy milk
- 4 tablespoons ground flax
- 1 cup granulated sugar
- ½ cup cooking oil
- 1 cup all-purpose flour (gluten-free, if needed)
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup chopped nuts (see notes)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9-inch cast iron skillet or round baking dish. Heat the coconut cream, brown sugar, and salt in a medium-sized pot over medium-high heat. Bring the pot to a boil then reduce the heat simmers. Let the caramel simmer for 10 minutes stirring occasionally. Remove the pot from the heat.¾ cup coconut cream, ¾ cup brown sugar, ½ teaspoon sea salt
- To make the flax egg, mix the non-dairy milk and ground flax in a bowl and set it aside to thicken.½ cup non-dairy milk, 4 tablespoons ground flax
- In a large bowl, whisk the sugar, cooking oil, and flax egg. Add the flour, cocoa powder, baking powder, and sea salt and whisk just until combined. Stir in the chopped nuts.1 cup granulated sugar, ½ cup cooking oil, 1 cup all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon sea salt, ½ cup chopped nuts
- Spread half the batter in the prepared skillet Cover with ⅓ of the caramel sauce then top the caramel with the remaining batter. Place 6 dollops of the caramel sauce on the top (save some to serve with the brownies!) and then take a knife and run it through the caramel and batter to create swirls.
- Bake the brownies in the oven for 25-30 minutes, or until the brownies are just barely cooked through. Let the brownies cool for 10 minutes before you scoop them from the skillet. NOTE: these brownies are wonderfully soft and best served in a bowl with the caramel sauce over top.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This was so yummy. Thank you for the recipe!
Oh Kristen, these brownies look to die for! I never tried to make brownies in a skillet, before, so this recipe could be just the right trigger for a perfect start…
You totally should! They were so good. 🙂
Skillet brownies are the best! I swear they’re just an excuse to eat more lol. 🙂