Vegan Brownies with Hot Fudge & Caramel Sauce
One pan brownies and two types of sauces make for endless variations and delicious possibilities
A few weeks ago while I was still in deep recovery from my injury, I asked you what was your favorite way of eating brownies. I’m so happy to report that we all agree that a good brownie is made even better with some sauce on top! Hot Fudge and Caramel were both mentioned, and honestly, I love them both. Add a big scoop of vanilla ice cream on top and we are golden.
But you don’t top a brownie if I haven’t shared my favorite brownie recipe! So let’s make some!
These brownies have been my go-to recipe for YEARS.
They are the perfect in-between texture of chewy and fudgy but with a little bit of cake-like crumb. It uses two different types of chocolate which really adds to the depth of chocolate flavor while still being an easy recipe that you can mix together anytime.
But maybe the best part of these brownies is the fact they are the perfect base recipe for endless variations. Add fudge or caramel, crumble in some cookies to the batter before baking, whip up a batch of peppermint frosting and crush some candy canes on top, or slice in half after baking for some brownie ice cream sandwiches. Seriously, you can’t go wrong no matter how you slice them.
Vegan Double Chocolate Brownies
Prep Time: 15 Minutes
Bake Time: 35 Minutes
Total Time: 50 Minutes
Yield: 9 to 16 brownies, depending on how you slice it
Tools
Measuring cups and spoons
Medium sized pot
Mixing spoon
Whisk
Spatula
Baking pan (8x8-inch / 20x20-cm recommended)
Parchment paper
Ingredients
1 tablespoon ground flax seeds
3 tablespoons hot water
1/2 cup vegan butter
1/3 cup chocolate chips
1/2 cup cocoa powder (natural and unprocessed cocoa recommended)
1/3 cup plant based milk, warmed (soy milk recommended)
1 cup granulated sugar
2 tablespoons brown sugar
1 tablespoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Method
Preheat the oven to 350F/180C making sure the oven rack is in the middle of the oven. Line an 8x8-inch (20x20-cm) metal pan with parchment paper, lightly spray with a cooking spray, and set this pan aside.
In a small bowl, mix together the flax seeds and hot water. Set aside for 5 minutes to allow the seeds to become thick and gel like.
In a medium sauce pot on the stove over low heat, melt together the butter and chocolate chips. Stir to make sure this doesn’t burn. As soon as the butter and chocolate chips are fully melted, remove the pot from the heat for the remainder of the recipe.
Add the cocoa powder to this hot butter mixture and whisk together until the cocoa has totally dissolved. Now add the granulated sugar, brown sugar, and flax egg. Whisk until fully incorporated.
Now add the plant based milk and the vanilla extract. Whisk together one more time before adding the flour, baking powder, and salt. Switch to a sturdy mixing spoon or spatula to scrape the sides of the pot to incorporate all the ingredients.
Pour the brownie batter into the prepared pan and bake for 35 to 40 minutes. The brownies will be done when a toothpick inserted 2 inches from the side of the pan is removed cleanly.
Allow the brownies to cool for a good 30 minutes in the pan before lifting them up with the parchment paper to a wire rack to finish cooling. Enjoy!
Click above for a PDF version of this brownie recipe!
Hot Fudge Sauce
Ingredients
11 oz sweetened condensed coconut milk
1 cup chocolate chips
1 tablespoon coffee
1 teaspoon vanilla
big pinch salt
Method
In a medium size pot on the stove over low-medium heat, melt together the sweetened condensed coconut milk with the chocolate chips. Don’t bring this to a boil, just melt them together.
Remove the pot from the heat and add in the coffee and vanilla. Stir well. Sprinkle in a large pinch of salt. Give it a taste and add more salt or vanilla if desired.
Mix again and serve while hot!
Peanut Butter Caramel Sauce
Ingredients
1/4 cup peanut butter
1/2 cup maple syrup
1 teaspoon vanilla
big pinch of salt
Method
In a medium size pot on the stove over low-medium heat, melt together the peanut butter and the maple syrup. Bring it to a simmer and let simmer for 1 to 2 minutes, stirring constantly. The longer you cook this the thicker the final sauce will become.
Remove the pot from the heat and add the vanilla and salt. Whisk this together again.
Let it cool for a few minutes before serving to allow it time to thicken. This will thicken considerably in the fridge after cooking. Enjoy!
Click the PDF above for a printable version of the hot fudge and caramel sauce recipes!
This peanut butter caramel sauce is the perfect mix of peanut butter and caramel flavors! Yes, you can totally make this without the peanut butter. I’ve made this successfully with sunflower seed butter and soy nut butter for years. And honestly, I might love the sunflower seed version a smidge more as the sunflower seed has a milder flavor, really allowing for those caramel notes to shine through!
Like I mentioned above, these brownies are the best brownies for all the variations you can make! Here are a few ideas to get you cooking:
Triple Chocolate - Add 1 cup of your favorite chocolate chips to the batter right before transferring to the pan to bake.
Aww, Nuts! - Add 1 cup of chopped nuts (walnuts or almonds, for example) right before transferring to the pan to bake.
Frosted Brownies - Add some frosting on top like this vanilla frosting with a few drops of peppermint extract.
Pour Overs - Add the hot fudge or caramel sauce on top with ice cream before serving.
Ice Cream Sandwiches - After baking, allow the brownies to fully cool. Slice them in half horizontally and add the ice cream of your choice (vanilla, chocolate, etc) and freeze for one hour before slicing and serving.
How to Store Brownies
Countertop: These brownies will keep in an airtight container on the countertop for up to 5 days.
Fridge: I love chilled brownies in the summer! Keep them in a sealed container in the fridge for up to one week.
Freezer: Wrap the fully baked and cooled brownies in plastic wrap or another freezer safe container. They will stay fresh for up to 3 months. Allow them to thaw overnight in the fridge or on the countertop for at least 3 hours before serving after being frozen.
How to Store Sauces
Fridge: Store both of the sauces in their own containers in the fridge for up to a week. Reheat in the microwave in 15 second intervals until warmed through. Enjoy!
It is so important that you don’t open the oven door for any reason while making these brownies. You want as much moisture as possible in the oven while they are baking. Wait for at least 30 minutes so they have a chance to rise up before opening the oven doors.
Before you go!
I hope that you love these brownies as much as my family and friends do!
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That’s all for now!
Love and Sprinkles,
Laura