Low Sodium Vegan Caramel Brownies

Total time1 hr 55 min

Prep time20 min

Cook time35 min

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Ingredients

16 servings

For the caramel

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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¾ cup packed light brown sugar
2 tbsp vegan butter
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the brownies

½ cup vegan butter, melted
1 cup organic cane sugar
¼ cup unsweetened applesauce
2 tbsp ground flaxseed
6 tbsp water
1 tsp vanilla extract
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking powder
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup vegan chocolate chips

For serving

flaky sea salt, for sprinkling (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a medium saucepan, combine the coconut milk and brown sugar over medium heat, stirring until the sugar dissolves. Bring to a steady boil, then reduce the heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces to about 3/4 cup, 18–22 minutes. It should coat the back of a spoon and turn a deep amber color.
2
Remove the caramel from the heat and stir in the 2 tbsp vegan butter and 1/2 tsp salt until smooth. Set aside to cool to room temperature, about 20 minutes — it will thicken further as it cools.

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