Salted Caramel Brownies - YesYouCan Gluten Free

Try our newest mix!

The new Choc Fudge Brownie gluten, dairy free, and low FODMAP.

Salted Caramel Brownies

Ingredients:
  • 350g YesYouCan Chocolate Caramel Cupcake Mix
  • 125g dark chocolate 
  • 125g butter unsalted
  • 1 tsp vanilla extract
  • pinch of salt
  • 3 eggs or YesYouCan Vegan Egg Replacer
  • 50gm stevia
  • 30g cocoa powder unsweetened
  • 1/2 cup salted caramel sauce
  • Sea salt flakes (for sprinkling on top)

Directions:

Oven fan forced

  • Preheat oven to 160 degrees Celsius (fan-forced). Grease and line a 20cm square baking tin with baking paper and set aside. 
  • Melt the dark chocolate and butter in a microwave-safe bowl 3-4 minutes (stirring every 30 seconds) or until melted. 
  • Add the vanilla extract, salt, YesYouCan Choc Caramel Cupcake Mix, eggs, stevia and cocoa powder and mix together until well combined. 
  • Pour into the prepared baking tin and bake for 30-35 minutes or until a crust has formed on the top and the brownie feels slightly firm (do not overcook). 
  • Drizzle the salted caramel sauce evenly over the brownie batter in the tin.
  • Allow to cool completely in the tin before turning out and cutting into slices. 
  • Store in an airtight container at room temperature for up to 5 

 

Vegan Caramel Sauce:

Ingredients:

  • 1 cup coconut sugar
  • 1/2 cup coconut cream
  • 3 tbsp vegan butter
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. In a saucepan, mix coconut sugar, coconut cream, and vegan butter and heat over medium heat, stir until the sugar dissolves.

  2. Let it simmer for 5-7 minutes, stirring occasionally. Stir in vanilla extract and a pinch of salt.

  3. Allow the caramel sauce to cool; it will thicken as it stands.

  4. Drizzle over Chocolate Caramel Brownies

 

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