Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

Triple Chocolate Salted Caramel Brownies (Vegan)

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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!
Triple Chocolate Salted Caramel Brownies - blog graphic with text overlay

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. 


 a small Vegan Triple Chocolate Salted Caramel Brownie balancing on the rim of a milk glass

 If these pictures don’t convince you then.. hmmm … maybe make some vegan triple chocolate brownies and try them 😉

 side view close-up of Triple Chocolate Salted Caramel Brownies with chocolate glaze


 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.

     vegan triple chocolate salted caramel brownie sitting on the rim of a milk glass

How to make Triple Chocolate Salted Caramel Brownies – Step by Step:

  1. Mix all ingredients for the caramel and bring to a bubbly boil.

     vegan coconut caramel sauce being stirred in a sauce pan with a wooden spoon

    2. Add coconut cream slowly and switch off the heat once it starts to boil.

     a wooden spoon stirring in a sauce pan with vegan salted caramel sauce

    3. Add the triple treat of chocolate, oil and sugar and mix until homogeneous.

     chocolate chips, chocolate and cocoa powder being added combined to make vegan brownies

    4. You can now lick this mixture or let it cool and solidify to a fudge 😉 
    or make brownies

     vegan triple chocolate brownie batter in a sauce pan

    5. Mix all the dry ingredients.

     dry ingredients for vegan salted caramel brownies being measured out in a glass bowl

    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.


 vegan triple chocolate brownie batter being pressed into a baking pan

7. Press the mixture into a pan.

 vegan triple chocolate salted caramel brownies ready to be baked

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.

side view of Vegan Triple Chocolate Salted Caramel Brownies on a wooden board

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: 

close-up side view of triple chocolate salted caramel brownie
Print Recipe
5 from 1 vote

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
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert, Snack
Cuisine: American
Keyword: brownie with salted caramel, caramel brownie recipe, triple chocolate brownies
Servings: 9
Calories: 345kcal
Author: Vegan Richa

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.

a vegan triple chocolate salted caramel brownie placed on a milk glass

 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!

 

 



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    • 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.

      Reply

    • Thanks Kristy! They look better in the pictures than real life. They taste better than what you can feel from the pictures for sure 🙂

      Reply

  11. 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.

    Reply

  12. 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 😀

    Reply

  15. 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!!

    Reply

  16. 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
    http://veganfazool.blogspot.com

    Reply

  18. 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!

    Reply

  22. 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!

    Reply

    • 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:)

      Reply

  23. Do you have to mix the rest of the brownie ingredients with the caramel? Or could you swirl the caramel through the brownie batter?

    Reply

  24. Very good – almost chocolate overload – almost I said 🙂 – my first vegan cooked dessert and it was a family success – Thank you

    Reply

    • 😀 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.

      Reply

  25. Got these babies in the oven now!!! All I can say is the batter was addictive, I had to practice some serious self control!

    Reply

    • 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.

      Reply

  30. 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?

    Reply

    • 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.

      Reply

  31. 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:)

    Reply

    • 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.

      Reply

  32. 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!

    Reply

    • 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!

      Reply

    • 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.

      Reply

  36. 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.

    Reply

  38. 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.. 🙂

    Reply

  39. 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

    Reply
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