Homemade Sugar Free Vegan Caramel Brownies

Pile of Sugar Free Vegan Caramel Brownies on a red plate.

5 from 1 vote

Homemade Sugar Free Vegan Caramel Brownies

These Homemade Sugar Free Vegan Caramel Brownies are truly irresistible during this season. They are soft, rich, and dangerously full of chocolate-caramel flavor, all with no added sugar. These beauties are sure to melt-in-your-mouth and are made entirely with all vegan ingredients and whipped together literally in minutes. The perfect baked treat for the entire family! Gluten-free option.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Keyword: baked, bites, brownie, brownies, caramel, chewy, chocolate, christmas, classic, dairy-free, dessert, easy, fall recipe, gluten-free, healthy, healthy bowl, homemade, indulge, natural, plant-based, recipe, soft, sugar free, sweet, vegan

Servings: servings

Calories: 307kcal

Author: Shanika

Ingredients

1 cup organic All-purpose flour (See Notes!)
1 cup organic erythritol
¾ cup cocoa powder, unsweetened
2 tsps espresso dissolving powder
1 teaspoon baking powder
½ teaspoon sea salt
pinch of ground cinnamon
4 Tbsps flaxseed meal + 8 Tbsps WARM water (This makes 4 'Flax Eggs')
½ cup vegan butter, melted
½ cup Almond milk + 2 Tbsps!
1 teaspoon vanilla extract
1 cup ChocolateSalted Caramel Flavor Baking Chips, Sugar-Free (I use Lily's)
½ Dark Chocolate Baking Bar, roughly chopped (I use Lily's)

US Customary - Metric

Instructions

Heat oven to 350°F and grease a square 8 x 8 baking pan with vegan butter and line with parchment paper.
Begin by adding the flaxseed meal + water to a small bowl, stirring until combined and letting it sit for 5-10 minutes until it thickens and looks “paste-like”. Set aside.
In a large bowl, add the melted butter and erythritol together, whisking until combined and wet looking.
Add in the flaxseed meal mixture, milk, and vanilla, whisking to combine.
Add in flour, cocoa powder, espresso powder, salt, cinnamon, and baking powder, mixing everything together with a spatula or wooden spoon, until fully combined. **NOTE: Batter will be thick and pretty wet. That’s PERFECT.**
Finally, add in the salted caramel chocolate chips and fold them in gently.
Pour the batter into the prepared baking pan and gently and evenly spread and press it into place. Add the chopped chocolate and slightly press them into the batter.
Bake for 35-40 minutes or until the center comes out "mostly clean".
Remove from oven and let cool for about 20 minutes or so before lifting brownies out from the pan.
Once fully removed, let the brownies cool for another 10-15minutes before slicing into squares.
Bon Appetit!

Notes

STORAGE: Keep leftover brownies in a tightly sealed container for up to 3 days at room temp. You can refrigerate them for up to 5 days.

GLUTEN-FREE: You can make these brownies GF by substituting the flour with 1-to-1 baking flour blend by Bob's Red Mill and reducing the Almond milk to ⅓ cup and the vegan butter to ⅓ cup.

BUTTER VS. OIL: If preferred, you can always substitute the vegan butter with coconut oil, canola oil, or vegetable oil.

CHOCOLATE: You can substitute chocolate chips with chopped vegan chocolate, if desired as well.

Nutrition