Vegan Caramel Brownies
Rich, fudgy brownies swirled with a homemade coconut milk caramel — this is the kind of dessert that makes people forget to ask whether it's plant-based. The caramel is the real star: full-fat coconut milk and brown sugar are cooked low and slow until they reduce into a deep amber, glossy sauce that thickens beautifully and tastes genuinely indulgent. Ground flaxseed mixed with water stands in for eggs, while unsweetened applesauce keeps the batter moist and tender without any dairy or animal products in sight. The swirl technique — dropping spoonfuls of caramel over the batter and dragging a knife through in a figure-eight — gives every square that gorgeous marbled look you'd expect from a bakery. A final drizzle of the reserved caramel and a pinch of flaky sea salt on top push these firmly into special-occasion territory. The batch makes 16 squares, so there's plenty to share — though you may not want to.
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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
- 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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