Eosinophilic Esophagitis Friendly Vegan Caramel Brownies
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Learn more →Ingredients
16 servings
For the caramel
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup packed light brown sugar
- 2 tbsp vegan butter
- ½ tsp fine sea salt
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
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp fine sea salt
- ½ cup vegan chocolate chips
For serving
- flaky sea salt, for sprinkling (optional)
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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