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Gluten-Free Caramel Brownies

These Gluten-Free Caramel Brownies have a layer of date caramel and topped with a layer of dairy-free chocolate ganache. Vegan.

Course Dessert
Prep Time 25 minutes
Cook Time 33 minutes
Chilling Time 4 hours
Servings 16
Author Tessa Fisher

Ingredients

Brownie Base

  • 8 tablespoons vegan butter, melted (or coconut oil)
  • 3/4 cup (159g) organic cane sugar
  • 2 flax eggs 2T ground flaxseeds + 6T warm water
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup (68g) unsweetened cocoa powder
  • 1/2 cup (50g) almond flour

Date Caramel

  • 1 cup Medjool dates, pitted and halved
  • 1/8 teaspoon salt
  • 1/4 cup full fat coconut milk
  • 1/4 cup maple syrup
  • 1/2 teaspoon pure vanilla extract

Dairy-Free Chocolate Ganache

  • 7 ounces (about 1 1/4 cup) dairy-free chocolate chips
  • 1/2 cup + 2 tablespoons full fat coconut milk

Instructions

Brownie Base

  1. Preheat oven to 325 degrees Fahrenheit. Spray an 8x8 baking pan with cooking spray and then line with two pieces of overlapping parchment paper.
  2. Prepare your flax eggs and allow to sit for 3-5 minutes. Melt your vegan butter in a glass measuring cup.

  3. 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.

  4. Finally, add cocoa powder and almond flour, stirring until batter is smooth. Transfer batter to prepared pan. Smooth batter with a spatula so that it sits evenly in pan.
  5. Bake for 30-33 minutes. Place on cooling rack and allow to cool completely.

Making Date Caramel

  1. 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.

  2. Drain dates and place them back into blender. Add remaining date caramel ingredients and blend on high until smooth.
  3. 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.

Making the Dairy-Free Chocolate Ganache

  1. 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.

Assembling Brownies

  1. Pour ganache over chilled brownies, spreading evenly. Place in the refrigerator until ganache has set, about 3-4 hours.

  2. Once set, remove brownies from pan, place on cutting board, and cut with a sharp knife.
  3. Brownies should be stored in an airtight container in the refrigerator. Cut brownies will retain their shape and caramel when chilled after cutting.