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:
-
In a saucepan, mix coconut sugar, coconut cream, and vegan butter and heat over medium heat, stir until the sugar dissolves.
-
Let it simmer for 5-7 minutes, stirring occasionally. Stir in vanilla extract and a pinch of salt.
-
Allow the caramel sauce to cool; it will thicken as it stands.
-
Drizzle over Chocolate Caramel Brownies
