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Homemade Sugar Free Vegan Caramel Brownies
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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.
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
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 1 cup organic All-purpose flour  (See Notes!)
  • 1 cup organic erythritol
  • 3/4 cup cocoa powder, unsweetened
  • 2 tsps espresso dissolving powder
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • pinch of ground cinnamon
  • 4 Tbsps flaxseed meal + 8 Tbsps WARM water  (This makes 4 'Flax Eggs')
  • 1/2 cup vegan butter, melted 
  • 1/2 cup Almond milk + 2 Tbsps!
  • 1 tsp vanilla extract
  • 1 cup ChocolateSalted Caramel Flavor Baking Chips, Sugar-Free (I use Lily's)
  • 1/2 Dark Chocolate Baking Bar, roughly chopped (I use Lily's)

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 1/3 cup and the vegan butter to 1/3 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.