double dark chocolate caramel brownies

A vegan brownie recipe with dairy free salted caramel sauce, these fudgy dark chocolate brownies are also paleo and gluten free. The best healthier brownie with a superfood ingredient – cacao powder.

Author: Lindsay Cotter Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Yield: 9 brownies


  • 8x8 pan and parchment paper
  • 1 cup almond flour
  • 1/2 cup sifted coconut flour
  • 1/2 cup cocoa powder or cacao powder
  • 1 cup coconut palm sugar
  • 2/3 cup pumpkin puree
  • 1 cup dark chocolate chips or chunks
  • 2 tsp distilled vinegar or other acidic liquid (lemon juice, apple cider vineger, etc.)
  • 2 tsp vanilla
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 c plus 1 tbsp coconut oil (about 89 tbsp total)
  • 1/2 cup almond milk or other vegan milk of choice
  • dash of salt

For the vegan salted caramel

  • You’ll only use about half of this batch for the brownies
  • 1/2 cup Coconut Palm Sugar
  • 1/4 cup Agave or maple syrup
  • 1.5 to 2 tbsp. Naturally refined Coconut Oil
  • 1/2 – 1 tsp. sea salt
  • 1/2 cup coconut milk


  1. Preheat oven to 350F. Line a 8×8 baking dish with parchment paper. I cut it to it fits.
  2. Sift your flours together in one bowl.
  3. Add in the rest of your dry ingredients. Mix together.
  4. Next, add in your wet ingredients into different sections of the bowl.
  5. Mix GENTLY all together.
  6. Press batter into baking pan. It will be a little thick due to coconut flour.
  7. Bake for 28-30 minutes.
  8. Remove from oven, then let cool.
  9. Once, cool enough, place in fridge to set the brownies before slicing.
  10. While brownies are in fridge, make the salted caramel sauce.
READ  Mom's Apple Walnut Cake with Caramel Glaze

Vegan Salted Caramel Sauce

  1. I updated this recipe 8/31/2017 but you can use my dulce de leche vegan recipe.
  2. In a small saucepan, mix the coconut sugar, agave, and coconut oil, and salt. Heat over medium heat, stirring to evenly melt the agave or maple syrup and coconut oil.
  3. When sugar starts to soft boil (bubble), set the timer for two minutes. Stir the mixture once or twice during these two minutes.
  4. Carefully stir in the coconut milk until it is mixed in and continue to heat until sauce returns to a low simmer.
  5. Simmer low for 25-35 minutes. Stirring ever so often to get the caramel from the bottom of the pan. It will start to turn a darker amber color. The mixture will be soft and will continue to bubble a little bit during this whole process. NOTE: The longer you simmer it, the thicker the sauce will become when cooled.
  6. Once it can coat the back of a wooden spoon (a thin coating), remove from heat and let it cool. This is where it will thicken. Then store it in a covered glass container. Cool for 10 -12 minutes, stir, then you can place it covered in the fridge, if you are not using it right away. you can store it in fridge for up to two weeks.  Makes around 3/4c to 1 cup.
  7. Remove brownies from fridge, pour half of the caramel sauce on top or keep for individual slices. You will probably only use half the caramel so keep it in fridge for later uses. Like my caramelized apple bake ! NOTE: Reheat the refrigerated caramel sauce in microwave for 30 to 40 seconds if you are wanting to use it again.
READ  Homemade Golden Oreos

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