You may not have known I didn’t have much of a sweet tooth—until this recipe changed everything.
The pairing of fudgy chocolate brownies with a silky salted caramel creates a delightful balance of sweet and savory. The caramel remains sweet, but the salt lifts the flavor in a way that feels almost savory, making each bite irresistible.
These brownies are definitely indulgent and meant to be savored occasionally. If you prefer a lighter option, try the raw vegan version of the recipe. Even so, these are slightly healthier than classic brownies because the recipe uses coconut sugar instead of refined white sugar. It’s still sugar, but coconut sugar has a lower glycemic index and can be a better option for some.
Over the past two weeks I made this recipe four times just to test it—and every batch vanished quickly. Clearly I made too many brownies, so the next recipe I post might be a salad.
You can halve the caramel recipe if you only want enough for one batch, but I like making a larger batch to keep in the fridge for ice cream and other treats. If you’d rather a plain caramel, simply omit the salt.
If you try this recipe, leave a comment and feel free to tag and follow me on Instagram and Facebook.
One Love,
A.J.
Salted Caramel Brownies
Pin Recipe
Ingredients
Brownies
- 1 cup flour 150 grams
- 2 tsp baking powder 10 grams
- 4 tbsp cacao powder 25 grams
- 1 cup coconut sugar
- 1 1/2 cup non dairy milk
- 5 tbsp coconut oil
- 1 tsp vanilla
- 2 flax eggs 2 tbsp crushed flax seeds w/ 4 tbsp water
- 200 grams Chocolate
Salted Caramel
- 2 cans full fat coconut milk
- 1 1/2 cup coconut sugar
- 1/2 tsp salt I used himalayan rock salt
- 2 tsp vanilla extract
Instructions
Brownie
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Preheat the oven to 175°C (347°F). Begin by making two flax eggs: combine 2 tbsp ground flaxseed with 4 tbsp water and let thicken.
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Melt the chocolate using a double boiler or microwave, then set it aside to cool slightly.
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In a large bowl, sift together the flour, baking powder and cacao powder. Add the coconut sugar and stir to combine.
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Add the coconut oil, melted chocolate, flax eggs and non-dairy milk to the dry ingredients and mix until smooth. Pour the batter into a parchment-lined baking dish and bake for about 30 minutes. Let cool slightly, then serve with the salted caramel drizzle. Enjoy!
Salted Caramel
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Combine the coconut milk and coconut sugar in a saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, until the sauce begins to thicken. While it simmers, you can prepare the brownie batter.
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Simmer for about 35–40 minutes, depending on the coconut milk’s water content. The caramel is ready when it leaves a thick coating on the back of a spoon. Remove from heat and let cool to thicken further. This quantity makes enough caramel for two batches of brownies. Add salt to taste (about 1/2 tsp Himalayan rock salt was used here) and stir in the vanilla.