Easy Vegan Triple Chocolate Salted Caramel Brownies made from scratch with spelt flour, cashew flour, and a homemade dairy-free coconut caramel sauce! The ultimate vegan brownie recipe – super fudgy and gooey!
Vegan Triple Chocolate Salted Caramel Brownies, you guys! Fudgy, bittersweet, salty, chocolate, chocolate, chocolate.. and just what I need. There are some things for which you just have to let go of the calorie count and make them the way you love and the way you can win over more friends;)
These insanely chocolatey vegan brownies are one of them. It is one of those days when I am tongue-tied. I have no clue what to blab about on the post. So I will let these beauties speak for themselves.
If these pictures don’t convince you then.. hmmm … maybe make some vegan triple chocolate brownies and try them 😉
Grab a bite and then try to explain to hubbs through full mouth mumbled jumbled words and moans about what he is missing. He is going through a not a big chocolate fan phase. Good for me! I need that coconut milk to down another one.
Ingredients for Vegan Triple Chocolate Salted Caramel Brownies:
- Spelt flour adds some extra nutrients and fiber to these fudge brownies, and you wouldn’t even know it.
- Cashew flour makes these extra moist and helps with the perfect fudgy texture. You really have to bite into them to find all that fudgy meltiness that’s going on!
- The vegan salted caramel sauce is made with coconut cream. Coconut cream is the really thick cream that separates when a full-fat coconut milk can is chilled. It makes for great whipped cream too.
Tips and Variations for Vegan Salted Caramel Brownies:
- If using different flour than spelt, start with 3/4 cup and add more only if the dough is wet.
- You can use 1,5 cups of AP flour instead of cashew and spelt. Add a couple of tbsps more if needed.
- Should you be interested in only substituting the cashew flour with flour or other ground nuts, add 2-3 Tablespoons more oil to the mixture.
- If using store-bought caramel, use about 1/3 cup.
- You can omit the molasses or sub it with maple.
- Keep the brownie dough on the softer side and underbake for the best results.
- If they end up dry for any reason, warm them up in the microwave before serving.
- You can add warmed up caramel sauce on top. That will keep the brownies softer as well.
- Double this recipe for an 8 by 8 or 9 by 9 pan.
How to make Triple Chocolate Salted Caramel Brownies – Step by Step:
- Mix all ingredients for the caramel and bring to a bubbly boil.
2. Add coconut cream slowly and switch off the heat once it starts to boil.
3. Add the triple treat of chocolate, oil and sugar and mix until homogeneous.
4. You can now lick this mixture or let it cool and solidify to a fudge 😉
or make brownies
5. Mix all the dry ingredients.
6. Add dry mix to warm chocolate and mix until well distributed. The key to vegan brownies not falling in the center is to make a really stiff doughy batter. The chocolate melts while baking. That means that the batter will become too viscous/high moisture causing the center to not hold during baking. If using melted chocolate in the batter, keep the batter like a dough and not a flowy cake batter.
7. Press the mixture into a pan.
8. Bake the vegan salted caramel brownies until almost done. A little longer for sturdy brownies and less for more gooey brownies. Try to keep some for others.
Can these be made gluten-free?
For a glutenfree version see Laura’s Salted Caramel Brownies here.
Do these vegan chocolate brownies taste like coconut?
No – there is so much chocolate in them, that you can only taste chocolate.
More vegan chocolate dessert recipes like this:
- Vegan Chocolate Cake with Peanut Butter Ganache
- Strawberry Brownies ( Vegan & GF)
- Vegan Chocolate Chip Cake
- No-Bake Vegan Hazelnut Brownies
Triple Chocolate Salted Caramel Brownies
Easy Vegan Triple Chocolate Salted Caramel Brownies made from scratch with spelt flour, cashew flour, and a homemade dairy-free coconut caramel sauce! The ultimate vegan brownie recipe - super fudgy and gooey! Allergen Information: Dairy, egg, corn, soy, yeast free.
Makes a 9 by 5 inch pan. Double this for a 8 by 8 or 9 by 9 pan
Makes a 9 by 5 inch pan. Double this for a 8 by 8 or 9 by 9 pan
Servings: 9
Calories: 345kcal
Ingredients
Quick Salted Caramel: or use warm vegan salted caramel of choice
- 1/2 cup (100 g) ground raw sugar
- 1 Tablespoons (14.79 ml) maple syrup
- 2 Tablespoons (29.57 ml) water
- 1 teaspoon (4.93 ml) dark molasses
- 1/2 cup (118.29 ml) coconut cream
- sea salt to taste I used 1/2 teaspoon. Use a 1/4 for less salty.
Brownie: Dry
- 1 cup (120 g) spelt flour
- 1/2 cup (62.5 g) cashew flour ground raw cashew
- 1/4 teaspoon (1.23 g) salt
- 1/8 teaspoon (0.62 g) baking soda
- scant 1/8 teaspoon baking powder
- 1/4 cup (50 g) ground raw sugar 1/3 cup for sweeter
- 1/3 cup (28.67 g) cocoa powder
- 1/3 cup (60 g) semi-sweet chocolate chips
- 1/3 cup (58.33 g) dark 85% cacao chocolate
Brownies Wet:
- 1 Tablespoons (14.79 g) flax meal
- 3 Tablespoons (44.36 ml) warm water
- 1 teaspoon (4.93 ml) apple cider vinegar
- 1/4 cup (59.15 ml) oil I used 2 Tablespoons vegan butter + 2 Tablespoon organic canola oil. Melted Cocoa butter would be amazing.
Variations:
- 1/4 cup (29.25 g) chopped walnuts
- 1/4 cup (45 g) dark chocolate chunks or chocolate chips added to the batter
Instructions
Caramel:
- In a medium pan, mix the sugar, maple, molasses, and water and mix on medium-high heat.
- Stir occasionally till the mixture comes to a bubbling boil. Add coconut cream slowly and mix well. Add sea salt, mix and take off the heat as the mixtures comes to a boil.
- (For Coconut cream, refrigerate a can of full-fat coconut milk for a few hours, then open the can and scoop out the thick cream on top)
Brownie:
- Add cocoa powder, chocolate chips, dark chocolate, sugar, oil, and mix into the hot caramel until melted. Mix flax meal in water and vinegar and let sit for a few minutes.
- Add that to the caramel and mix. In a bowl, combine all the remaining dry ingredients and add to the warm caramel. (The caramel mixture will keep thickening as it cools. So add the dry when still warm to make it easier to mix)
- Mix to combine well. It will be a stiff dry-ish mixture. Mix by picking up the melted chocolate mixture and folding and pressing until well combined. Add chopped walnuts if using and mix in.
- Drop it into a parchment-lined or greased pan. Press and even it using a spatula or hands.
- Bake 30-32 minutes at 365 degrees Bake till the toothpick an inch from the edge comes out with a few crumbs. do not over bake as the brownie gets hard quickly.
- Once out, sprinkle about 1/4 cup chocolate chips on top, return the brownie to the warm oven for 2-3 minutes then spread the melting chocolate chips for a quick ganache.
- Let cool for 15 minutes before slicing and finishing it up.( If using parchment). Let cool completely if using a greased pan.
Notes
- If using a different flour, start with 3/4 cup and add more only if the dough is wet.
- If you are substituting the cashew flour with flour or other nuts, add 2-3 Tablespoons more Oil to the mixture.
- Keep the dough on the softer side and under bake for best results.
- If they end up dry for any reason, warm them up in the microwave before serving.
Nutrition
Nutrition Facts
Triple Chocolate Salted Caramel Brownies
Amount Per Serving (1 brownie)
Calories 345
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 1mg0%
Sodium 89mg4%
Potassium 183mg5%
Carbohydrates 48g16%
Fiber 5g21%
Sugar 25g28%
Protein 5g10%
Vitamin A 7IU0%
Vitamin C 5mg6%
Calcium 27mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Editor’s Note: This post was originally published in April 2013 and has been updated in October 2019 for accuracy and comprehensiveness.
These brownies are being shared linked up virtually 😉 at Slightly Indulgent Tuesdays, Allergy Free Wednesdays Rickis wellness weekends.
Industrial meat production is not sustainable – and “sustainable” meat is not viable. Make this a Meatless Monday with these brownies and this burger, and see how good it feels not to eat meat – you’ll want to add a few more meatless days to your week!
These look so amazing!
hi, i wanted to ask what do you mean by brownies will fall apart from the center?
It just means that the brownies will be chocolatey or fudgy in the center and difficult to slice.
Wow..looks yumm..
Can’t wait to try it
What could I use instead of caramel & coconut ? 🙂
Sorry if I sound silly. But was thinking of an alternative
maybe try a different brownie recipe from the blog that doesnt use caramel. https://www.veganricha.com/?s=brownie
WOWWW…Thanks for such an amazing recipe Richa.. 🙂 i tried these brownies.. Using a combination of oats n wheat flour in place of spelt.. And used dates puree instead of sugar in d caramel sauce… Welll…. These r d most decadent fudgiest brownies i ever had… Just awesome 😀 n my husband who is jot a chocolate lover.. Came home.. Had one.. N was likee.. Mmmmm mmmm… Ha ha ha.. Thank u richa for such lovely recipes… Will try d newer versions also soooon.. 🙂
Unbelievably delicious! Thank you soooo much for this recipe…Happy National Chocolate Day! 🙂
Do you think you could top these with caramel sauce rather than the chocolate chips or would that make it too sweet? Jeremy’s birthday is on the 7th and he LOVES caramel, but I’ve never made this so not sure if it would be to much.
you can add warmed up caramel sauce on top. that will keep the brownies softer as well. sorry for the later reply. i hope jeremy loved them!
Do you have the nutritional information available by chance??
Hi,
What can I use instead of cashew flour?
Thank you 🙂
you can use ground up alomds or walnuts or pistachios. or use regular flour and add 2-3 Tablespoons more oil in the recipe.
Is coconut cream the same as coconut milk from a can (like Thai Kitchen etc.)?
Coconut cream is the cream that accumulates on the top of the can of coconut milk. Refrigerate the milk for a few hours and you will see the separated cream that you can scoop out.
Hi,
Made these today but they did not turn out. They were really dry and crumbly. I used Chia seeds in place of flax as that was all I had. I did not even bake them that long as I could see they were drying out quickly. However they still taste quite good:) not sure what the problem was. Will give them another try perhaps. Thank you for following your heart and providing us with such amazing recipes. The planet needs more people like you. Thanks!
Hi, they are crumbly because of the cashew flour but should generally be moist when you take a bite. I am going to re-work the recipe in the next few days to be very moist, so a change here and there will not affect it. Glad you like the taste. thanks for trying them out!
You can try add more chocolate chips and a bit more oil, if you are planning to make these again. 🙂
I was a little disappointed with these brownies. I didn’t use spelt flour, but I did you all purpose flour which I didn’t think would dry them out too much. They were a bit dry for my taste, buuuuut delicious when drizzled with a little bit of almond milk:)
with all purpose flour the baking time will be a bit shorter. Maybe the caramel got too thick? What if you warm them a bit in the microwave or oven, do they still stay dry? I dont use all purpose flour in baking anymore, so it will hard to guess what else you can change. There is a good amount of fat and chocolate in these to keep them from drying out. i’ll try these with white flour and update the recipe.
I made these, and I absolutely love the saltyness they provide. I sprinkle my own cookies with Himalayan pink salt for an extra kick.
BUTTTT. They came out a little to dry and crumbly. What tips do you have to make them a little more gooeier. I did use regular flour instead of spelt and almond flour instead and cashew. Do you think this contributes to the problem? If so, how could I resolve this?
Hi Pia, Yes, whole wheat flour makes a difference. It depends on the recipe. Start by using 3/4 of the wheat flour and see the consistency. There is enough fat in the recipe for a little added flour. maybe it was baked a bit longer. you can also add a bit more chocolate chips and a bit more oil.
Hello,
what can I use instead of coconut cream?
I’m not a fan of it for health reasons.
Greetings.
You can use any non dairy milk. Add 2 Tablespoons more oil in the recipe to keep the brownies moist. Let me know how they turn out!
Hello,
what can I use instead of coconut cream?
I don’t like coconut for health reasons.
Greetings.
How about coconut flour? I don’t have the spelt or cashew 🙁
I havent tried coconut flour. The liquid absorptiona nd fat content will change quite a bit. You can use whole wheat flour and other nut flour or skip the nut flour and use mow wheat flour.
Can I substitute the molasses? Can’t wait to try these!
yes you can omit the molasses or sub it with maple
Got these babies in the oven now!!! All I can say is the batter was addictive, I had to practice some serious self control!
i hear you:)
Very good – almost chocolate overload – almost I said 🙂 – my first vegan cooked dessert and it was a family success – Thank you
😀 AWesome.. so glad your family loved it! you can add more chocolate to it;) a bit more more cocoa powder and chacolate chips will work with the same measurements for other ingredients.
Do you have to mix the rest of the brownie ingredients with the caramel? Or could you swirl the caramel through the brownie batter?
yup. There isnt enough liquid in the rest of the ingredients to bring the batter together. the mixing to make it into a stiff batter itself will cause the caramel to get incorporated evenly.
I have used another caramel recipe as I couldn’t find any molasses. However I’ve just realised I’m not sure how much caramel I’m supposed to use?
i would do 1/3 cup caramel.
They look delicious and I want to make them, but MANNNN that last photo really makes me miss MILK. Like moo milk. I’ve not found a single vegan milk that I can drink by the glass. Sigh. Still, I’m making ’em. Yay!
i like almond milk and flavored coconut milk:) i cant stomach the real milk smell anymore, so i dont miss it. plus these brownies are moist enough that you wont want to wash and dilute that delicious chocolate down:)
Do they taste like coconut?
nope, there is so much chocolate in them, that you can only taste chocolate 🙂
Wow! These look amazing! I am going to make these for a party next weekend 🙂
awesome! let me know how they work out:)
Great post! Sharing tomorrow (well, it starts tonight). I am so confused about coconut cream though….what is it? Like thick coconut milk? Or coconut butter? Thanks!
Thanks Adrienne:) Coconut cream is the really thick cream that separates when a full fat coconut milk can is chilled. It makes for great whipped cream too.
Can we use coconut milk or coconut butter instead of coconut cream?
use 4Tbsp coconut butter for the caramel and increase the water (use 6T instead of 2T)
Wow. Just… Wow. They look so fudgy and chocolatey and decadent and AMAZING! With caramel AND melted chocolate chips on top? That’s so dangerous — I’d eat the entire pan all by myself!
All I can say is YUM!!
Yes, please, Richa! :-)) BTW, I finally got a *real* photo editing program (that wasn’t my computer’s default editor), so now I’ll have a lot more photo capabilities. Can’t wait!
Congrats, BTW, on all your new successes with VegNews, etc. You deserve it so much!
XOXO
Dawn
Vegan Fazool Blog
https://veganfazool.blogspot.com
Thank you so much Dawn:) I cant wait for your pictures!:))
Thanks for the wishes Dawn. xoxo:)
I’m convinced, I’m convinced! Bring me some brownies!! So sad for the Hubbs and his anti-chocolate phase – though it could be worse (for us). YOU could be going through an anti-chocolate phase!!
true that!:)
Oh wow! Those look extremely droolalicious!!!
I can’t believe your hubby refused to have these! Totally his loss, your gain. Haha
That looks decadent!If I make these I will feel compelled to share!
Richa the brownies look so luscious. But then i would still prefer licking the batter mid way 😛 or maybe i would lick some and bake some. Anyways its a mean brownie 😀
OK Richa in the three pictures the brownie looks like it is literally floating in air on top of the glass! 😀 😀
I had plans of making a batch tomorrow, but now I just want to have some for dinner tonight.
OMG! I cannot take my eyes off the pic! so yummy
SUPER yummy brownies….these look irresistible!!! love the first click!
Thanks Shema!
These look amazing. What temperature ought I bake this at? I cannot find the temperature listed in the recipe.
Many thanks. xx
at 365 F(updated instructions). if you baked at 350, it will bake fine too. probably will take another 5-10 mins.
Brilliant! Thanks for getting back to me so promptly. 🙂
These brownies look so luscious! And the prize for the most drool-worthy brownies I’ve ever laid eyes upon goes to Miss Richa! Wow!
Thanks Kristy! They look better in the pictures than real life. They taste better than what you can feel from the pictures for sure 🙂
yeah, these TOTALLY speak for themselves… I have no words! LOVE xx
I agree!:)
Can we sub 1.5 c AP flour instead of the spelt and cashew flour?
Yes you can.
you might need a bit more (a few Tablespoons more) flour.
Gosh!! this looks reaaaaaally yummy!!! I badly feel like grabbing one 😉
Thanks Teena.
Wow, does dessert get any better than this?? Amazing recipe! I love chocolate, especially when paired with sea salt. Something about the sweet and salty combo I can’t get enough of!
I love that salty sweet combination too!
GIRL! these are truly the fudgiest, moistest, most delicious brownies i have ever laid my eyes upon. you are spectacular.
Thanks Caitlin. I tried really hard to capture the texture, because they do look like a dark brown block:) but you have to bite into them to find all that fudgy meltyness thats going on.
This looks awesome!!!! Wow… I will definitely try your brownies 🙂
xox Amy
http://www.swissmissinthekitchen.blogspot.com
Thanks Amy, Do let me know when you do:)
How do I print this out?