These vegan brownies are a paleo, kid-friendly treat, with antioxidant-rich dark chocolate and dairy free salted caramel sauce. Make this one-bowl recipe for your fudgy brownie fix!
Before I begin, huge thanks to my niece for helping update this recipe. We had so much fun in the kitchen! It was a science project just learning about how to make baked goods without eggs or dairy or gluten. By the way, she’s the star in the video (below). And, she absolutely LOVES this vegan brownie recipe. I think half the reason is because she can eat the batter. Ahhh, to be a kid again!
Oh brownie recipes, how I love thee!
My collection of them continues to grow and I’m not finished yet!
There are flourless brownies, made with chai, and tahini works its magic in this low carb brownie recipe. Of course, for the non-chocolate lovers, there is a recipe for cinnamon vegan blondies.
Yet, for any brownie (and blondie) lover, there is always room for another recipe in your life. Especially when it involves dark chocolate and salted caramel!
Not to mention, this is a one bowl recipe. It is MAGICAL. Why? Because there are less dishes to do!
I digress, let’s talk fudgy dark chocolate and superfood!
This SUPERFOOD one bowl vegan brownie recipe is refined sugar free and paleo friendly, so it’s a perfect better-for-you treat. I may be stretching my limit with calling it superfood, but hey, it’s definitely a super tasty food. 
What are vegan brownies made of?
I’m not sure what might be in OTHER recipes, but MY recipe uses real food ingredients! The proof…
- Dark chocolate– This lovely ingredient is rich in antioxidants, which means it is also a superfood!
- Unrefined sugar– Agave and maple syrup are two examples of unrefined sugars. Real food = better for your bod.
- Dairy free caramel sauce– It’s not that dairy is necessarily bad (for people who can tolerate it) but if it can be made with better-for-you ingredients, why not do it?!
Speaking of caramel, have you made my salted caramel snickerdoodle bites?
Vegan brownie recipe ingredients
- Almond flour– Be sure to use the fine grain almond flour. Almond meal will work if that’s all you have, but it will give the brownies a grainy texture.
- Coconut flour
- Agave syrup or maple syrup– If having a vegan option isn’t important to you, feel free to use raw honey.
- Unsweetened cocoa powder or Cacao– If you aren’t familiar with what cacao is, check out the details below!
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- Pumpkin puree– Use 100% real pumpkin, or sometimes it’s known as packed pumpkin puree
- Chocolate chips– If you need a dairy free option, I recommend Enjoy Life Foods. For a sugar free option, Lily’s is my favorite.
What is cacao?
Well, aside from it being a superfood, it is the purest form of chocolate. It comes from the pods of a cacao fruit tree.
It is raw and has the highest source of antioxidants of all foods, and the highest source of magnesium of all foods.
Plus, cacao is an excellent source of fiber and protein. Also, the DARKEST of chocolate. Kinda perfect for any chocolate lover, am I right?
What’s the difference between cocoa powder and cacao powder?
Unsweetened cocoa is very similar to cacao powder, except cocoa undergoes a bit more heat during processing.
So, ALL of this is why I clearly endorse making vegan and dairy free brownies.
If we put it all together with simple dairy free salted caramel sauce, it might not be a”sugar free” treat, but it IS delicious, allergy friendly, and even KID FRIENDLY!
Yes, indeed! This one bowl brownie recipe was taste tested by non-paleo and non-vegan peeps, including kids. It passed with flying colors!
Alright, grab a bowl and just a few ingredients from your pantry. It’s time to bake it up!
P.S., I’m totally in love with ONE BOWL vegan baking!
If you are too, you can make the vegan version of my recipe for Gluten Free Cinnamon Rolls. Everyone who eats them RAVES about them!
How to make the brownies – recipe video
Check out my video.. I’ll walk you through exactly how to make these goodies – it’s superfood easy!
Recipe Notes
Just a few tips and suggestions:
- Use liquid coconut oil. You will need the coconut oil to be a liquid, otherwise you will have a tough time incorporating it with the other ingredients.
- Refrigeration is essential. After baking, the brownies will need to set up in the fridge. I know- waiting is SO hard! While you wait, you can keep yourself busy by making the salted caramel sauce.
- Refrigerate or freeze any leftovers. If you have leftover brownies (what are those?!), refrigerate for up to a week, or freeze for up to 3 months.
- Storing and reheating dairy free caramel sauce. You will probably only use half the caramel sauce for one batch of the brownies.
Don’t worry though. Just store the extra caramel sauce in a covered jar. It is great on blondies, ice cream, waffles, or in coffee.
It’s optional for the brownies, but a total win in my book. To reheat, microwave on high power for 30 to 40 seconds.
Dark Chocolate Salted Caramel Vegan Brownies
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Prep Time: 10 minutes -
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Cook Time: 40 minutes -
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Total Time: 50 minutes -
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Yield: 9 brownies - Diet: Vegan
Prep Time:
Yield:
Print Recipe
Pin Recipe Description
These vegan brownies are a paleo, kid-friendly treat, with antioxidant-rich dark chocolate and dairy free salted caramel sauce! Make the recipe for a fudgy brownie fix!
Ingredients
- 1 cup fine almond flour (112g)
- 1/2 cup sifted coconut flour (56g)
- 1/2 cup unsweetened cocoa powder or cacao powder
- 1 cup coconut sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 2/3 cup 100% pumpkin puree
- 1/3 cup non dairy milk
- 2 tsp distilled vinegar or apple cider vinegar
- 2 tsp vanilla extract
- 1/3– 1/2 cup refined coconut oil, liquid (for lighter texture use 1/3 c oil)
- 1 cup dairy free dark chocolate chips
For salted caramel sauce
You’ll only need half a batch of salted caramel for the brownies
- 1/2 cup coconut palm sugar or raw sugar
- 1/4 cup agave or maple syrup
- 1.5 tbsp naturally refined coconut oil
- 1/2 tsp kosher salt
- 1/3 cup non dairy milk
Instructions
- Preheat oven to 350° F. Line an 8-inch square baking dish with parchment paper.
- Sift both flours together in medium size mixing bowl. Add remaining dry ingredients; cocoa powder, sugar, baking soda, baking powder, and whisk to combine.
- Stir in the pumpkin and milk and whisk to combine.
- Use the back of a spoon to form 3 wells in the batter. Carefully pour the coconut oil, vinegar, and vanilla extract into different sections of the bowl. GENTLY mix to combine, being careful not to over mix.
- Fold in the dark chocolate chips and then press batter into lined baking pan. The batter will be thick, due to coconut flour.
- Place pan in oven on center rack and bake for 28-35 minutes, or until a toothpick inserted in the center comes out dry or with a few moist crumbs.
- Remove pan of brownies from oven and let them cool. Then, place pan of brownies on a kitchen towel or oven mitt in fridge for 15-20 minutes. This firms them up for slicing.
- While brownies are in fridge, make the salted caramel sauce.
Salted Caramel Sauce
- In small saucepan over medium heat, combine coconut sugar, agave/maple syrup, coconut oil, and salt. Cook over medium heat, stirring to fully melt the syrup and coconut oil.
- When sugar comes to soft boil (bubbling), set timer for two minutes. Stir the mixture once or twice during these two minutes.
- Then, carefully stir in coconut milk to incorporate and continue cooking until sauce returns to a low simmer.
- Simmer for 20-25 minutes, stirring every so often to get the caramel from the bottom of the pan. It will start to turn a darker amber color. The mixture will be soft and will continue to bubble a little bit during this whole process. NOTE: The longer you simmer it, the thicker the sauce will become when cooled.
- When sauce can coat the back of a wooden spoon (a thin coating), remove from heat and let it cool and thicken. Store it in a covered glass container. Cool for another 10 minutes, stir, then if not using immediately, place it covered in the fridge for up to two weeks. Makes 3/4 to 1 cup sauce.
- Remove brownies from fridge, pour half of the caramel sauce on top, or drizzle over individual slices.
Notes
- The key to making these brownies set is refrigerating them a bit after you have removed them from the oven and they have cooled a bit.
- Refrigerate leftover brownies for up to a week, or freeze for up to 3 months.
- You will probably only use half the caramel sauce. Refrigerate in covered jar for other uses.
- Reheat the refrigerated caramel sauce in microwave on high power for 30 to 40 seconds.
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Category: dessert![]()
Method: oven![]()
Cuisine: dessert
Category:
Method:
Cuisine:Nutrition
- Serving Size: 1 brownie with sauce
- Calories: 300
- Sugar: 24.2g
- Sodium: 257.4mg
- Fat: 19.5g
- Saturated Fat: 10.7g
- Carbohydrates: 32.6g
- Fiber: 5.5g
- Protein: 4.5g
- Cholesterol: 0mg
Keywords: vegan brownies, chocolate caramel brownies, paleo, dairy free, salted caramel sauce
Ya, that’s one big stack of vegan/paleo chocolate caramel brownies y’all.
Might as well add a big dollop of coconut cream whipped topping. Hey, go big or go home with superfoods, right? Haha!
Cheers!
LC