Decadent fudgy brownies with a gooey vegan caramel core, made with plant-based ingredients for a rich, dairy-free treat. The perfect balance of bitter dark chocolate and sweet caramel in every bite.
¼ cup unsweetened natural cocoa powder
⅓ cup melted coconut oil
¼ cup light corn syrup
½ cup pure grade B maple syrup
¼ cup unsweetened almond milk
3 tbsp flaxseed meal mixed with 6 tbsp water
1 tsp baking soda
½ tsp salt
1 tsp alcohol-free vanilla extract
¾ cup all-purpose flour (or oat flour for wheat-free)
½ tsp cinnamon
8 oz dark chocolate (72% cocoa), melted at 110°F
Line 8-inch square pan with parchment paper and lightly grease edges
Whisk cocoa powder, melted coconut oil, corn syrup, maple syrup, almond milk, flaxseed mixture, baking soda, salt, and vanilla extract until smooth
Fold in flour and cinnamon until batter is thick but pourable
Pour ⅓ of the batter into prepared pan
Drizzle melted dark chocolate over the base layer
Pour remaining batter on top and press gently to spread evenly
Bake at 350°F (175°C) for 25 minutes until toothpick comes out with few moist crumbs
Cool completely before cutting into 16 pieces
For light corn syrup alternatives use vegan corn syrup or maple syrup (though texture may vary)
Use a silicone spatula for smooth chocolate layer application
Store in airtight container at room temperature for up to 5 days
Freeze for longer storage (seal tightly before freezing)
Find it online: https://flavoornote.com/vegan-chocolate-caramel-brownies/