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7
OCT

Low-sugar Vegan Salted Caramel Brownies

Filed Under: Recipes at 4:40 pm | By: Madeline Reiss
Sea Salt Caramel Brownies

Want to indulge in chocolatey goodness without the guilt? These vegan, salted caramel brownies are rich, fudgy, perfectly sweet, low-sugar and require less than 10 ingredients in total. Great for parties or packing in your lunch for a mid-day treat!

Ingredients

1½ cups tahini
2 tbsp ground flax + 6 tbsp water (for flax eggs)
½ cup maple syrup
½ cup applesauce
1 tbsp vanilla
½ cup cocoa powder
1 tsp baking soda
½ cup dark chocolate chips
½ cup walnuts
½ – ¾ cup vegan salted caramel (recipe makes ~ 1 cup)

For the Caramel Sauce

¼ cup lite coconut milk
⅓ cup maple syrup
½ – ¾ cup tahini
½ tsp molasses, more or less to taste/preference
¼ tsp sea salt, more or less to taste

Instructions

For Caramel Sauce

  1. Add coconut milk, maple syrup and ½ cup tahini to a small saucepan and warm over medium heat, whisking occasionally until well incorporated, about 3 minutes
  2. At this point the caramel sauce will still be fairly liquid and milky. If you’re okay with this texture, you can proceed. If not, whisk in up to ¼ cup more tahini until desired consistency is reached
  3. Taste and adjust sweetener as necessary then stir in molasses until well combined
  4. Remove from heat, stir in salt and vanilla extract if using and adjust salt to taste
  5. Pour into a mason jar and allow to cool to room temperature before covering and storing in the fridge

For Brownies

  1. Preheat oven to 350 degrees, grease a 9×9 brownie pan or line with parchment paper and set aside
  2. Combine ground flax and water in a medium bowl or the bowl of a stand mixer and set aside for 5 minutes until an egg-like gel forms.
  3. Add the tahini, maple syrup, applesauce and vanilla and whisk until well combined
  4. Add the cocoa powder, baking soda, chocolate chips, walnuts and/or other mixins of choice and fold in with a wooden spoon or rubber spatula
  5. Transfer batter to prepared brownie pan and top with extra nuts or chocolate chips if desired
  6. Bake for 35-40 minutes or until a toothpick inserted into the brownie comes out clean
  7. While the brownies are baking, prep the caramel sauce if you haven’t already done so and allow to cool slightly
  8. Remove the brownies from the oven and pour the slightly cooled caramel sauce onto the still hot brownies, making sure to spread the caramel evenly with a spatula. Alternatively, you can allow the brownies to cool slightly before slicing then drizzle with caramel sauce
  9. Sprinkle with sea salt, if desired and place the pan on a wire rack on the counter or in the fridge (to speed things up)
  10. Allow cooling completely before slicing and serving

Recipe Source: Exsloth.com




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