Vegan and Gluten-Free Dulce de Leche Brownies (Edit recipe)

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Two kinds of chocolate help create amazingly delicious and fluffy brownies. Plus, these chocolate treats are made even better with the addition of silky dulce de leche. This luscious caramel is made with coconut milk, making this recipe vegan-friendly and it is also gluten-free.

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PREP TIME

2 hours and 30 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 12

Ingredients

Dulce de Leche

26 oz Coconut Milk
0.666 cup Brown Sugar

Brownie Batter

1.25 cup Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips
0.25 cup Coconut Oil, Melted or avocado oil
0.5 cup Dutch Processed Cocoa Powder
1.666 cup Primal Palate Gluten-free All-Purpose Flour
0.25 tsp Kosher Salt
0.25 tsp Baking Soda
2 Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
0.5 cup Brown Sugar
0.5 cup Maple Sugar
0.5 tsp Vanilla Extract
0.333 cup Cashew Milk, or other nut milk or water

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the coconut milk and sugar to a small pot over medium heat.
Stir until the sugar is dissolved.
Simmer on low for about 2 hours until the milk reduces to a thick, caramel consistency and golden color.
Be sure to stir every 5-10 minutes to keep the milk from sticking to the bottom of the pan.
Preheat oven to 350°F.
Melt coconut oil in heat proof bowl over a small pot of boiling water.
Turn the heat to low and add in 1 cup of chocolate chips.
Stir until the chocolate is melted, then stir in cocoa powder and set aside.
In a separate bowl, whisk the flour, salt and baking soda and set aside.
In a separate bowl, use a hand mixer or stand mixer to beat the flax eggs, milk, and sugar on high speed until sugar dissolves.
Mix in the vanilla.
Add the dry ingredients as well as the melted chocolate and stir until combined.
Fold in 1/4 cup of chocolate chip.
Spread half of the batter into a greased and parchment lined 8×8 square pan.
Spread 1/4-1/2 cup of the dulce de leche over the batter.
Add the reserved batter over the dulce de leche and use a knife or spatula to spread until the dulce de leche is covered with the batter..
Bake for 28-30 minutes.
Top with a sprinkle of additional chocolate chips, if desired.
Let the brownies cool in the pan for 30 minutes.
Then, remove from the pan and let them cool on a cooling rack for another 10- 20 minutes.

Notes

The dulce de leche will be gooey when still warm but will firm up as it cools.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	446
Fat:	26 g
Carbohydrates:	49 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	66 mg
Fiber:	3 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated per serving.