Millionaire Caramel Vegan Brownies
January 23, 2020
These are seriously one of the most indulgent vegan brownies you’ll come across. It’s a hybrid between a super chocolatey brownie and a millionaire shortbread. The caramel is smooth and soft with flecks of sea salt, topped with bittersweet dark chocolate. Just try not to eat the whole tray!
- Yield: 6-8 servings 1x
For the Brownies
- 2 tsp psyllium husk powder + 7 tsp water 175 g vegan butter
- 100 g dark cocoa powder
- 1 tbsp espresso powder
- 300 g caster sugar
- 90 g plain flour
- 3/4 tsp flaky sea salt
- 4 tbsp plant milk
- 100 g vegan dark choc chips (most chocolate over 64% cocoa is dairy free)
For the Caramel
- 170 g vegan butter
- 200 g golden syrup (corn syrup also works great)
- 170 g soft dark brown sugar
- 100 g caster sugar
- 150 ml plant milk
- 1 tsp vanilla extract or vanilla bean paste
- pinch flaky sea salt
For the Chocolate
- 200 g vegan dark chocolate (minimum 60% cacao)
To Make the Brownies
- Preheat the oven to 170c. Line a brownie tray with baking parchment.
- In a small bowl, mix the psyllium husk powder with the water and set aside.
- In a medium saucepan over low heat, add the vegan butter and allow to melt completely.
- To the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder and the espresso powder and mix well. Add the melted butter along with the caster sugar and the psyllium egg mixture and beat well.
- In a medium bowl, combine the flour and the salt. Add half of the flour mixture to the stand mixer and beat until combined. Add half of the plant milk and beat until combined. Add the remaining flour mixture and beat until combined followed by the remaining plant milk.
- Remove the bowl from the stand mixer and add the chocolate chips. With a silicone spatula, mix until the chocolate chips are evenly distributed.
- Pour or spoon the brownie batter into the prepared baking tray. Place in the oven and bake for 35 minutes. The edges should be quite firm but the centre will be a little jiggly when you remove it from the oven.
- Place on a cooling rack and allow to cool fully to room temperature. Once cooled, chill in the fridge for at least 30 minutes.
To Make the Caramel
- In a large saucepan add all the caramel ingredients except for the vanilla and the salt. Place over a medium/low heat and stir with a heat-proof spatula until all the butter is melted and the sugars dissolved completely.
- Using a probe thermometer, bring the caramel to 115c (you may have to increase the heat to get it there, but trust me, it will get there!).
- Remove from the heat, add the vanilla and salt and stir continuously (off the heat!) for around 10 minutes while the caramel cools. It will thicken dramatically!
- Once thick, set aside and allow to cool for a further 5-10 minutes (it should still be runny enough to pour or spoon over the chilled brownies, so keep checking the texture regularly).
- Pour or spoon over the brownies in the tin, even out with your spoon and then return to the fridge for at least 30 minutes.
To Make the Chocolate
- Chop the chocolate roughly into small pieces. Place in a medium heat-proof bowl and sit over a small pan of boiling water. Allow the steam from the water to heat the bowl and melt the chocolate, stirring constantly with a spatula.
- Pour the chocolate over the chilled caramel and then set aside on the counter to set fully (not in the fridge). Once set, slice with a hot knife (otherwise the chocolate will crack) into squares or bars and serve!
See below for a step-by-step breakdown with pictures of the process. There are three distinct layers to this dessert. Here’s how to make each one.
Keywords: vegan brownies
The Brownie Mix
The brownie layer is super simple. It’s just a case of mixing together the wet ingredients, combining with the dry ingredients and adding the chocolate chips. You’ll be using psyllium husk as your egg replacement, so be sure to beat the wet ingredients together well as psyllium husk has a tendency to clump together.
Bake the Brownies
Transfer the batter to a brownie tin and bake in the oven at 170c/340f for around 35 minutes. The brownies won’t rise much and this is good! We want there to be room for both the caramel and the chocolate topping to sit above the brownies once cooled. Once baked, remove the brownies from the oven and make sure they’re good and refrigerated in preparation for the caramel topping.
Make the Caramel
The caramel can seem like a daunting make, but it’s actually rather satisfying! Be sure to use a jam/probe thermometer to get the temperature exact. You want to cook your ingredients to exactly 115c. Any cooler than this and the caramel will be very runny. Any hotter and the caramel will set too firm.
Test the Caramel
If you’re not sure whether your caramel is ready or not, try this little test. Chill a plate in the freezer for 5 minutes then drop a teaspoon of your caramel onto the cold plate. Leave it to set for a minute. The caramel should form a nice dome shape. If it sets flat on the plate then your caramel needs to be cooked longer. In the image below, the caramel on the left is perfect, the one on the right is too runny.
Top the Brownies
Once the caramel is ready, transfer it to the brownies (which should now be nicely chilled). Once you’ve topped the brownies, you need to allow the caramel to set fully. This can take a good 10-20 minutes so be sure to put it in the fridge.
Top the Caramel
While the caramel cools, melt the chocolate in preparation for the final layer! You can either do this in a microwave (remember – short, low blasts with stir breaks between each blast) or you can use a double boiler. Once the chocolate is melted and the caramel is set, pour the chocolate on top, spread to cover the edges and leave to set on the counter. Once set fully, slice into squares and serve