Vegan Double Chocolate Caramel Brownie

Decadent chocolate brownie with a hint of salted caramel. This chewy vegan brownie is bursting with flavour and you might end up gobbling it all up in one go. Don’t say you haven’t been warned!

Difficulty: Easy

Ingredients

Servings: 1

Brownie

150 g dark chocolate (vegan)

96 g self raising flour

2 tsp cocoa powder (heaped)

85 g sugar

237 ml almond milk

2 tsp caramel sauce

2 flaxseed eggs (ground flaxseed + water)

5 tbsp olive oil

1/8 tsp salt

1/4 tsp vinegar

Caramel Sauce

1 can full-fat coconut milk

120 g muscovado sugar

1 - 1.5 tsp pink himalayan salt (adjust to taste)

Optional Toppings

melted chocolate

edible flowers

Steps

STEP 1

Start by making your flaxseed egg. Combine 2.5 tbsp of ground flaxseed and 6 tbsp of water and put aside to set.

STEP 2

Melt chocolate in the microwave until completely smooth and set aside to cool.

STEP 3

Mix together oil and almond milk.

STEP 4

Sieve and combine dry ingredients in a separate bowl.

STEP 5

Add the oil mixture to your dry ingredients. Then add flaxseed egg and lastly the melted chocolate.

STEP 6

Mix with hand mixer until completely smooth.

STEP 7

Remove blade from the bread maker.

STEP 8

Pour brownie mixture into the bread maker pan and drizzle with caramel sauce.

STEP 9

Choose programme "bake only" for 1 hour 15 minutes.

STEP 10

Remove from pan and cut into equal-sized squares.

STEP 11

For the caramel sauce: Add coconut milk, sugar, and salt to medium-sized pan.

Enjoy

Tajda Ferko

Tajda is a Slovenian food photographer and blogger. Her blog ‘My Vegan Minimalist’ advocates for a more conscious and mindful way of living, eating and shopping.