Indulge in our delicious Salted Caramel Brownies, made with healthy, gluten-free, vegan, sugar-free, dairy-free, and paleo ingredients.
Indulgent Treats without the Guilt: Salted Caramel Brownies
This vegan recipe for salted caramel brownies is a decadent treat that will satisfy any sweet tooth. These brownies are dense and chewy, with a layer of soft, buttery caramel swirled through the rich chocolate base. Topped with crunchy nuts and a sprinkle of flakey sea salt, these brownies are sure to be a hit with vegans and non-vegans alike.
With this recipe, you don’t have to sacrifice flavor or indulgence in order to stick to a plant-based diet. The combination of sweet caramel, rich chocolate, and savory sea salt creates a perfect balance of flavors that will have you coming back for more. Whether you’re vegan or not, these salted caramel brownies are a must-try dessert for any occasion.
Indulgent Bliss: Guilt-Free Salted Caramel Brownies
We’re going to start our healthy gluten-free high fiber salted caramel brownies by mixing all of our dry ingredients in a bowl 34 cup of granular sugar swap 34 cup of cocoa powder or raw cacao powder 34 cup of flour swap now I’m using grain-free flour swap in this demonstration I’ve also got 1/2 teaspoon of fine sea salt we’ll mix this until.
All the lumps are out and everything’s well and corated now we’ll start our wet ingredients we’ve got two egg swaps remember to reconstitute your egg swap with very hot water there’s 2/3 cup of well stirred room temperature butter swap you can always throw your entire jar butter swap into a highspeed blender if you have trouble stirring it until.
Smooth one teaspoon pure vanilla extract now we’ll mix our wet and dry ingredients until we have a nice smooth smooth batter now this is the grainfree flour swap so you’re going to get a thicker little more crumbly brownie batter that is normal it’s still going to bake up great got our wet and dry ingredients.
Mixed now we’re going to let our batter rest for about five minutes that five minute rest is going to allow all the fiber contained in the flour swap to absorb the excess moisture and in this 5 minute rest you you will noticeably see the batter start to thicken that’s normal we’ve got our whole grain variation of our brownie batter here you.
Can see the batter isn’t quite as thick as the grainfree but still handles like brownie batter which is normally very thick got my 9 by9 pan my parchment paper if you only have an 8 by8 pan that’s totally fine it’ll still work great and I’m just going to load my brownie batter into my pan and.
We’ll spread our batter nice and evenly for our pan this doesn’t have to be perfect because remember we’re going to make our caramel topping and we’re going to press the caramel into our batter our grain-free batter has rested I just gave it another quick mix and now we’re.
Going to load this into our parchment line baking tray batter is a little thicker and we’ll just go ahead and press it right on in Fairly evenly into our pan okay got a grainfree batter nice and evenly spread out and it’s time to make our salted caramel I’m going to start my caramel by adding one cup of granular.
Sugar swap to a small saucepan 1/2 cup of well stirred room temperature butter swap there’s 1/4 cup of unsweetened plant milk 1/2 teaspoon sea salt a tablespoon of pure vanilla extract now I’m going to stir this on about medium heat bring it to a boil turn it down simmer it for about 5 minutes you can see we’ve got a nice boil here I’m.
Stirring quite often I’ve got my timer set for about 5 minutes and then we’ll go ahead and pour it on top of our brownie batter I’m going to turn mine down just a little bit had it up about seven to get it going now I’m going to turn it to about three and you’ll see when the caramel’s done it’s noticeably going to get darker.
And thicker okay our caramel looks done you can see how much thicker and darker it is and it’s ready to pour on top of our brownies okay we’re going to pour a nice thick carel nor right on top spread a nice smooth layer and then we’re going to use the edge of the spoon to just drag it through the brownie.
Batter this is my grainfree so it is thicker now I’m going to go back in and just make sure it’s all Inay nice and flat smooth so I’ve got that caramel really infused within all the nooks and crannies of the brownies I absolutely loved chopped.
Pecans with caramel and chocolate so I’m going to cover mine some chopped peans okay I’ve got my oven heated up to 325° I’m pressing in my pecans so they bake right into the top of the brownies and I’m going to put these in the oven for about 25 to 30 minutes until done my brownies baked for.
About 27 28 minutes my grain-free and whole grain baked the same amount of time the whole grain brownies are going to have a few extra solut diges healthy carbs both will be vegan gluten-free high fiber the vegan non GMO sugarfree these brownies freeze so well you can wrap them tightly and store.
Them in the freezer just take them out as you have a chocolate craving they hold up really well in the fridge for quite a few days so either works great
