Vegan Salted Caramel Fudgy Brownies
★★★★★
PREP TIME
10 minutes
COOK TIME
45 minutes
SERVES
8 to 10
Ingredients
1 cup
organic all-purpose flour
1 cup
granulated erythritol
3/4 cup
cocoa powder
1 teaspoon
baking powder
1/2 teaspoon
sea salt
1 pinch
ground cinnamon
4 tablespoons
flaxseed meal
1/2 cup
vegan butter, melted (plus more for greasing the pan)
1/2 cup
almond milk
1 teaspoon
vanilla extract
1 cup
Lily’s Chocolate Salted Caramel Flavor Baking Chips
1/2
Lily’s Salted Caramel Extra Dark Chocolate Bar
Instructions
- Heat oven to 350°F. Grease an 8- x 8-inch baking pan with vegan butter and line with parchment paper.
- Add the flaxseed meal and 8 tablespoons warm water to a small bowl, stirring until combined. Let the mixture sit for 5 to 10 minutes until it thickens and looks paste-like. Set aside.
- In a large bowl, combine the melted butter and erythritol, whisking until combined and wet-looking.
- To the butter-erythritol mixture, add the flaxseed meal mixture, almond milk, and vanilla. Whisk to combine.
- Add the flour, cocoa powder, salt, cinnamon, and baking powder to the bowl, mixing together with a spatula or wooden spoon until fully combined. Note: Batter will be thick and wet.
- Add the salted caramel chocolate chips and fold in gently.
- Pour batter into the prepared baking pan; gently and evenly spread and press it into place. Evenly cover top of the batter with chopped chocolate bar and lightly press down.
- Bake for 35 to 40 minutes, or until a toothpick inserted at the center comes out mostly clean.
- Remove pan from oven and let cool for about 20 minutes before lifting brownies out of the pan.
- Let the brownies cool for an additional 10 to 15 minutes before cutting into squares. Serve and enjoy!
