These Gluten-Free Caramel Brownies have a layer of date caramel and topped with a layer of dairy-free chocolate ganache. Vegan.
Prepare your flax eggs and allow to sit for 3-5 minutes. Melt your vegan butter in a glass measuring cup.
In a medium bowl, add cane sugar and pour melted vegan butter over top. Whisk to combine. Add flax eggs followed by vanilla extract, and salt. Whisk to incorporate.
While brownies are baking, prepare your date caramel. Place your dates, pitted and sliced in half, in a blender. Cover dates with warm water and allow to soak for 5-10 minutes.
Store date caramel in the refrigerator until brownies are cooled. When ready to assemble, spread about 2/3 cup of date caramel on top the brownie base. Place in the refrigerator for at least 20 minutes before adding the ganache layer.
While the brownies with caramel layer chills, use a medium microwavable bowl and add chocolate chips and coconut milk. Microwave at 30 second intervals, stirring after each, until chocolate chips are almost completely melted (about two 30-second intervals). Stir until chocolate has completely dissolved.
Pour ganache over chilled brownies, spreading evenly. Place in the refrigerator until ganache has set, about 3-4 hours.
Brownies should be stored in an airtight container in the refrigerator. Cut brownies will retain their shape and caramel when chilled after cutting.