Vegan Salted Caramel Brownies

Our MFM supporter, Tammy Fry, whipped up these deliciously addictive plant-based brownies on Father’s Day and it was a hit! Trust us.

  • Prep Time: 10m
  • Cook Time: 40m
  • Serves: 12


  • 150 mL Coconut Cream
  • 4 tbsp. Caster Sugar
  • 4 tbsp. Rice Malt Syrup
  • 4 tbsp. Peanut Butter
  • 1 tsp. Fine Pink Himalayan Salt
  • 1 1/2 c flour
  • 1 1/2 c caster sugar
  • 1/2 c raw cacao powder
  • 1 tsp. baking powder
  • 1 c Soy Milk
  • 2 flax eggs
  • 200 mL Coconut Oil
  • 1 tsp. vanilla extract


  1. Preheat oven to 180C and line a square baking tray with baking paper
  2. 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.
  3. 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.
  4. Pour the Brownie mixture into the prepared tray.
  5. Pour the Caramel mixture over the top.
  6. Use knife to drag the caramel mixture to create a swirl.
  7. Bake for 35-40 min.
  8. Cut into 12 squares and serve with a dusting of icing sugar. Delicious warm or cool.

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