Dessert/ Recipes

Chocolate Fudge Brownies with Salted Caramel Drizzle by VegNews

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 The VegNews salted caramel brownies are probably some of the best you will ever have.

I am in love with the VegNews Salted Caramel Brownies. It’s easy to gloss over the recipes in a magazine and just read the articles. Even if you do want to recreate one of the dishes, it leaves your mind after you put it down. After all, your cookbooks are for recipes, right? Right, but also wrong! VegNews features some really great recipes and every issue is filled with trendy meal ideas to make at home, these fudge brownies being no exception.

 

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VegNews is a must-read.

This recipe is featured in the December 2016 issue. This is not a sponsored post! VegNews has been and continues to be a great resource as we navigate our way through our first year of veganism (8 months now!). There are interviews, articles, and product features to go along with the food related content. Even the ads are awesome! How often do you get to read a magazine where every paid advertisement features a vegan product. It’s nice to pick up a publication and let your guard down.

Why nuts in brownies?

Maybe I’m in the minority here, but I really don’t like nuts in brownies. AT ALL. I like smooth, creamy, and fudgey. I really don’y like firm morsels that aren’t chocolate chunks, but I’ll say it again, maybe that’s just me? Oddly enough, I’m ok with a sprinkle of nuts on top, but just not IN the brownie. Picky, eh? I do like nuts on salads. In fact, these candied maple walnuts are an all-time favourite! Quality chocolate is important. One of my favourite vegan chocolate brands is Enjoy Life, which you can buy here if you can’t buy them locally. You could also use a bar of dark chocolate, but I find chips more convenient.

 

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I love my momma.

The original recipe does call for nuts, but we didn’t use them. I say as thought I made these, but it was actually my mom who did! She spoils me. The terrible part? I asked my parents to only eat a small square so we’d have enough to photograph the next morning. I’m a horrible son. If you’re an Instagram foodie photographer, you probably know what it’s like to fight daylight constantly. The days in winter months are so short, but I stay positive knowing each day leading up to June 21 is a little longer than the one before! Summer just can’t some soon enough.

Salted Caramel Brownies by VegNews

Print Recipe
Serves: 8 Cooking Time: 1 hour

Ingredients

  • — FOR THE BROWNIES —
  • 2 cups flour
  • ⅔ cups cocoa powder
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup almond milk
  • 1 cup sugar
  • ⅔ cup brown sugar
  • ½ cup coconut oil, melted
  • 2 tbsp ground flax seed
  • 1 tsp vanilla
  • ¼ cup Enjoy Life chocolate chips
  • — FOR THE SALTED DATE CARAMEL —
  • 1 cup pitted dates
  • 1 cup full-fat coconut milk
  • ¼ tsp salt

Instructions

1

Preheat your oven to 350F. Line a 8x8 pan with parchment paper of cooking spray.

2

In a large bowl, sift flour, cocoa, baking powder, and salt. In a small bowl, whisk milk, sugar, brown sugar, coconut oil, flaxseed, and vanilla.

3

Add the wet mixture to the dry ingredients and stir until combined. Fold in chocolate chips.

4

Pour batter into your baking dish. Bake for 30-35 minutes. Done when the top has risen and the mixture doesn't jiggle.

5

If using parchment paper, you can lift the brownies out of dish tin after cooling 30 minutes, but be careful. Without parchment paper, or to play it safe, it's best to let cool 1 hour to avoid having the brownies fall apart on you.

6

If you dates aren't very soft, soak them in warm water for 10 minutes, while the brownies bake. Drain the dates, but the keep the water aside for now.

7

In a blender, add dates, coconut milk, and salt. Blend until smooth, with no chunks. Add water 1 tsp at a time, only if the mixture is not smooth enough. Blend until warm.

8

When the brownies are cool, drizzle with salted caramel and top with nuts if you want. If you want added saltiness, garnish with coarse sea salt.

Notes

This recipe originally appeared in VegNews December 2016, written by Jackie Sobon. I've posted it here because it was requested by several of you on Instagram who don't have access to VegNews magazine. I made some minor tweaks. I removed the nuts and specified the exact ingredients used.

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