Salted caramel and almond brownies

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Yesterday was officially the last day of Term 3. I’m excited and thrilled. All my assignments have been handed in and I’m just so happy that I’ll finally have some time to myself, to relax, bake a tonne… and finish watching Breaking Bad. I know, I’m so delayed on the bandwagon there.

Excuse my delayed-ness…

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My new lenses finally arrived in the mail this week and I’m jumping for joy. As you may not know, my mum surprised me with a new camera (one in which I had my eyes on for quite a while now) which was super sweet of her.

Prepare your bodies for a whole heap of photos- and a whole heap of food- because they’re coming.

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It has been super cold these past few days and the so windy that I can sometimes hear the whistling of the wind at night- of course, me being me and liking the most unusual noises- I sleep ever so comfortably to the sound of wind. I also love the sound of footsteps on gravel and the clinking of glass. I know… I’m so very weird but I’m sure I’m not the only one out there.

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Ok, so enough about me. These brownies. Oh my god.

Super dense, moist and chocolate-y morsels of heaven in your mouth. Drizzled with silky smooth vegan salted caramel sauce and studded with crunchy roasted almonds.

I’ll let you guys take a deep breath now…

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This post is sponsored by Almond Breeze. All opinions are my own but I think they’re pretty rad.

Salted caramel and almond brownies

Makes: 24 brownies

Ingredients:

    For the brownies:
  • 1 1/4 cup spelt flour
  • 1/2 cup natural cocoa powder
  • 1/4 tsp baking soda
  • 1 cup raw sugar
  • 110g coconut oil (or vegetable shortening)
  • 110g dark chocolate, chopped
  • 2/3 cup (175ml) Almond Breeze unsweetened almond milk
  • 2 flax eggs (2 tbsp flax seed meal + 6 tbsp water)
  • 2 tsp vanilla extract
  • 1 cup Blue Diamond roasted salted almonds, roughly chopped
  • For the caramel:
  • 1/2 cup raw sugar
  • 1 tbsp maple syrup
  • 2 tbsp water
  • 1/2 cup coconut milk

Directions:

    For the caramel:
  1. To make the caramel place the raw sugar, maple syrup and water in a saucepan over medium heat, swirling the pan occasionally until the sugar is dissolved. Cook until a golden-amber colour.
  2. Once caramelized, remove from the heat and whisk in the coconut milk. If the sugar starts to harden, place the caramel back on low heat to just melt it again. Set aside.
  3. For the brownies:
  4. Preheat the oven to 180C. Line a 20cm square baking tin with greaseproof paper.
  5. Sift together the spelt flour, cocoa powder and baking soda in a large bowl. Set aside.
  6. Place the coconut oil and dark chocolate in a heatproof bowl over a saucepan of simmering water, stirring until melted. Alternatively- you can use a microwave.
  7. Once melted, stir in the raw sugar and vanilla extract.
  8. Add the chocolate mixture, almond milk and prepared flax eggs to the flour mixture, whisking until the batter in smooth and lump-free.
  9. Pour half for the batter into the prepared tin, smoothing all the way out to the sides. Drizzle over the caramel sauce. Spread over the remaining batter an sprinkle the chopped almonds over the top.
  10. Bake for 20-25 min or until the edges are cooked and the center is ever so lightly wobbly when shaken.
  11. Cool completely before cutting into squares.

Note: You can omit the 1 tsp salt in the caramel and if you’re a bit to scared to try it out.

15 Comments

  1. abby September 17, 2014

    I didn’t see any salt listed in the recipe… only at the bottom where you said you could omit it in the caramel sauce. Just wanna make sure I made these right! They’re in the oven now :)

    Reply
    • abby September 17, 2014

      By the way… it is 8am here in Chicago… Starting off the day right!

      Reply
      • Zainab September 18, 2014

        Hi Abby! I usually just put in 1/2 tsp of flaked salt but you can decrease or increase the amount depending on your preference :) and sorry for the confusion, that’s what happens when you wrote recipes in a hurry!!!

        Reply
  2. Sarah September 11, 2014

    Would stevia work to replace the raw sugar? I eat as little fructose as possible

    Reply
    • Zainab September 12, 2014

      Definitely! It would work perfectly for the brownie batter but I’m not quite sure about the caramel sauce though, I haven’t tried caremalizing stevia, it might work though! Hope this helps x

      Reply
  3. Ginny August 27, 2014

    Could you use raw honey instead of sugar or would it change the consistency too much..? Just wondering! They look so fantastic. Your site is absolutely beautiful

    Reply
    • Zainab August 27, 2014

      I haven’t ever tried the recipe with honey but you can definitely give it a go! Maybe add a bit more flour to balance it out :)

      Reply
  4. Izzie August 4, 2014

    Would coconut sugar work as raw sugar? Sorry not really used to vegan baking!

    Reply
    • Zainab August 6, 2014

      That would work perfectly! xx

      Reply
  5. Anna July 12, 2014

    This looks sooooo delicious!
    Love Anna
    – anna-mad.blogspot.dk

    Reply
  6. Izzy June 29, 2014

    YOU’RE A GENIUS! These look faaaaabulous.

    Reply
  7. Maci June 28, 2014

    These look fantastic!! :) Congratulations on the new camera and lenses!

    Reply

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