Ingredients
- Caramel sauce:
- 150 g golden caster sugar
- 3 Tbsp water
- 100 g coconut cream (solid part of a can of coconut milk)
- 4 Tbsp soy milk
- 1 Tbsp margarine
- ¼ tsp sea salt
- Brownies:
- 250 g dairy-free dark chocolate
- 180 g flour
- 1 tsp baking powder
- 50 g cocoa powder
- 160 g golden caster sugar
- 1 tsp ground cinnamon
- Pinch of sea salt
- 250 ml soy milk
- 80 ml sunflower oil
- 1 tsp vanilla extract
- 100 g pecans
- 100 g cranberries
Instructions
- For the caramel sauce add the sugar and water to a small sauce pan and bring it to a boil over medium heat. The mixture will start forming big bubbles and slowly turn colour to a light golden brown. Caramel can burn rather easily so don’t stir it to avoid burning, in fact don’t touch it at all while it’s bubbling.
- Turn down the heat and add the coconut cream, soy milk and margarine and whisk to combine. Bring the caramel back to a boil and boil on low heat for another 3 minutes. Once the mixture has thickened and coats the back of a spoon take it off the heat, stir in the salt and set it aside.
- For the brownies melt 200 g of the chocolate in a heat proof bowl over a saucepan of simmering water.
- Pre-heat the oven to 180˚C.
- Meanwhile add the flour, baking powder, cocoa powder, sugar, cinnamon and salt to a big mixing bowl and whisk to combine.
- Stir in the soy milk, sunflower oil, vanilla extract and melted chocolate. Scoop the batter into a lined baking tray and spread it out evenly. Chop the remaining chocolate and the pecans into pieces and sprinkle them and the cranberries on top of the brownie batter.
- Drizzle half of the caramel sauce on top and pop the brownies in the oven for 25-30 minutes until cooked on the outside but still gooey on the inside.
- Let the brownies cool for 5 minutes then cut into squares and serve with dairy-free vanilla ice cream and the remaining salted caramel sauce. Enjoy!
Great post 😁
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