These are Vegan Brownies but just as good, if not better, than any brownie I have ever tasted. Thought I would make them for Father’s Day, seeing that a celebration is always a good time to break the sugar fast!
Happy Father’s Day to all the Dads out there!
Serves 12 (big serves)
150ml Coconut Cream
4 tbsp Caster Sugar
4 tbsp Rice Malt Syrup
4 tbsp Peanut Butter
1 tsp Fine Pink Himalayan Salt
1 1/2 cups flour
1 1/2 cups caster sugar
1/2 cup raw cacao powder
1 tsp baking powder
1 cup Soy Milk
2 flax eggs
200ml Coconut Oil
1 tsp vanilla extract
Preheat oven to 180C and line a square baking tray with baking paper
To make the Salted Caramel: Heat the coconut cream in a pan. In a separate pan, add the sugar and equal part of water (i.e. 4tbps sugar to 4tbsp water). Over low heat, swirl the sugar until it starts turning a golden colour. Then add the cream. Mix together the syrup, peanut butter and salt. Whisk into the cream. Mixture will turn a rich caramel colour.
To make the brownies: Make your flax eggs and set aside (For each egg, combine 1 tablespoon of ground flax seed with 3 tablespoons of water. Stir well). Mix together all the dry ingredients. I a separate bowl mix together the wet ingredients. Beat the wet ingredients into the dry ingredients until a smooth consistency is reached.
Pour the Brownie mixture into the prepared tray.
Pour the Caramel mixture over the top.
Use knife to drag the caramel mixture to create a swirl.
Bake for 35-40 min.
Cut into 12 squares and serve with a dusting of icing sugar. Delicious warm or cool.