Trine Rask is a Danish Pastry Chef and Food Photographer with a passion for beautiful and decadent desserts. These Caramel Brownie Bars are an irresistible fusion of rich dark chocolate and indulgent caramel, creating a decadent dessert experience like no other.
Table of Contents
Ingredients You’ll Need
The Brownie Layer
- Ground Flax Seed
- Water
- Dark Chocolate 70% or higher
- Vegan Butter
- Cane Sugar
- Vanilla Bean Pasta
- Water
- Sea Salt
- All Purpose Flour
- Cocoa Powder
- Baking Soda
The Caramel Layer
- Cane Sugar
- Water
- Maple Syrup
- Vegan Butter
- Vegan Cream
- Sea Salt
- Vanilla Bean Paste
How To Make These Caramel Brownie Bars
Step 1: Creating the Brownies
- Mix together the ground flax + 4 tbsp of water and leave to thicken.
- Roughly chop the chocolate and melt over a bain-marie double boiler for the unpretentious along with the butter. When all melted, take the bowl off the heat and add the cane sugar, flax gel, vanilla, 50mL water and sea salt. Stir well. Finally sift in the flour, cocoa powder and baking soda. Stir just until no lumps of flour are present.
- Pour the batter into a 8 x 8 inch 20 x 20 cm parchment lined cake pan. Bake on the middle rack for 25 – 30 min.
- Let the brownies cool completely. Preferably overnight in the fridge.
Step 2: The Caramel
- Add cane sugar, water and maple syrup to a saucepan on a medium heat. Don’t stir, just let the sugar dissolve slowly. If the sugar and syrup don’t mix automatically, swirl the pan gently. Let the sugar and syrup slowly come to an amber colour.
- Locate a whisk and have it ready in your hand. Now take the saucepan off the heat, pour in the cream and start whisking. It will bubble angrily. Whisk until it has calmed down, place it back on the heat and whisk in the butter.
- Let the caramel sauce bubble a bit more and then take it off the heat and leave to cool to room temperature, before pouring it over the chilled brownie. Use almost all of it, but safe some to stir into your morning coffee or to drizzle over ice cream.
Step 3: Chocolate Coating and Chilling
- Let the brownie and caramel cool down before pouring over 100 grams of melted, dark chocolate. Let the chocolate set in fridge, where these caramel brownie bars will also be stored. They can be enjoyed cold or, how I prefer, after they have been out of the fridge for about 10-15 minutes.
- Enjoy!
Caramel Brownie Bars – Recipe Card
Servings: 15 Brownies
Ingredients
The Brownie Layer
- 2 tbsp Ground Flax Seed
- 4 tbsp of Water
- 150 gr Dark Chocolate - 70% or higher
- 100 gr Vegan Butter
- 300 gr Cane Sugar
- 1 tsp Vanilla Bean Pasta
- 50 mL Water
- 1/2 tsp Sea Salt
- 225 gr All Purpose Flour
- 50 gr Cocoa Powder
- 1/4 tsp Baking Soda
The Caramel Layer
- 175 gr Cane Sugar
- 2 tbsp Water
- 2 tbsp Maple Syrup
- 50 gr Vegan Butter
- 75 mL Vegan Cream
- 1/2 tsp Sea Salt
- 1/2 tsp Vanilla Bean Paste
Instructions
- Mix together the ground flax + 4 tbsp of water and leave to thicken.
- Roughly chop the chocolate and melt over a bain-marie double boiler for the unpretentious along with the butter. When all melted, take the bowl off the heat and add the cane sugar, flax gel, vanilla, 50mL water and sea salt. Stir well. Finally sift in the flour, cocoa powder and baking soda. Stir just until no lumps of flour are present.
- Pour the batter into a 8 x 8 inch 20 x 20 cm parchment lined cake pan. Bake on the middle rack for 25 – 30 min.
- Let the brownies cool completely. Preferably overnight in the fridge.
- Add cane sugar, water and maple syrup to a saucepan on a medium heat. Don’t stir, just let the sugar dissolve slowly. If the sugar and syrup don’t mix automatically, swirl the pan gently. Let the sugar and syrup slowly come to an amber colour.
- Locate a whisk and have it ready in your hand. Now take the saucepan off the heat, pour in the cream and start whisking. It will bubble angrily. Whisk until it has calmed down, place it back on the heat and whisk in the butter.
- Let the caramel sauce bubble a bit more and then take it off the heat and leave to cool to room temperature, before pouring it over the chilled brownie. Use almost all of it, but safe some to stir into your morning coffee or to drizzle over ice cream.
- Let the brownie and caramel cool down before pouring over 100 grams of melted, dark chocolate. Let the chocolate set in fridge, where these caramel brownie bars will also be stored. They can be enjoyed cold or, how I prefer, after they have been out of the fridge for about 10-15 minutes.
- Enjoy!
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