Father’s Day Salted Caramel Brownies

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)


Salted Caramel:

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.

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