Vegan Caramel Brownies – Easy, fudgey, chewy!

These decadent and fudgey morsels are the ultimate vegan caramel brownies! They’re deeply chocolatey and incredibly chewy. They’re filled with melty chocolate chips and a caramel centre in every bite, which gives them a texture so indulgent that you’ll genuinely struggle to believe they’re completely egg-free and dairy-free! This recipe is the epitome of pure brownie heaven.

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These vegan caramel brownies are genuinely one of the most exciting things to ever come out of my oven, and I don’t say that lightly. These brownies are everything you want! It’s rich and intensely chocolatey. It’s got a delectably chewy texture, which I believe is what makes a truly great brownie so hard to put down.

Of course, there’s also a layer of golden vegan caramel to thank for that. It melts into the batter as it bakes, which creates these gorgeously gooey ribbons of caramel that run through every single slice. It’s unbelievably indulgent.

I used my own homemade vegan caramel sauce here, which is honestly easier to make than you might think. That said, a good quality shop-bought vegan caramel works brilliantly too (so don’t let that put you off). However you make them, these brownies deliver every single time!

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: Plain all-purpose flour gives the brownie structure and that satisfyingly chewy bite that we’re after. For a gluten-free version, a 1:1 gluten-free baking flour blend works well as a substitute. I like the one from King Arthur. 

Soy milk: Soy milk has a higher protein content, which helps with the best overall structure and richness of the brownie batter. Oat, almond, coconut or any other unsweetened plant-based milk can be used as a substitute too.

Caster sugar: Caster sugar is my favourite sugar for baking, it dissolves quickly and evenly into the batter. This helps to create that slightly crisp and crackly top that every great brownie needs. If you’d prefer a less refined option, coconut sugar can be used as a substitute. That will give you a slightly more caramel-like flavour.

Cacao powder: Cacao powder gives these brownies their intense chocolate flavour. Use unsweetened cocoa powder as a direct 1:1 substitute if that’s what you have.

Brown sugar: Brown sugar brings moisture, chewiness and a subtle caramel undertone to the brownie base. It works in perfect harmony with the caramel filling. Note that dark brown sugar will give you a bit more of a molasses flavour, which is absolutely gorgeous alongside the caramel layer.

Vegan butter: Melted vegan butter adds depth and that gorgeous fudgy quality to the brownie batter. It behaves similarly to dairy butter in baking, which gets you an indulgent result. Make sure to use a good-quality block-style vegan butter (not a spreadable variety) for a fat content that’s better for baking. I love using Flora.

Chocolate chips: Chocolate chips bring melty pockets of chocolate to every bite. Make sure to use dairy-free chocolate chips. Most dark chocolate chips are naturally vegan, but always check the label. Chopped dark chocolate is great for more rustic pools of chocolate throughout the brownie.

Vegan caramel: Vegan caramel is the showstopper ingredient! I use my own homemade vegan caramel sauce, which is simple to make and absolutely worth it. But a good quality shop-bought vegan caramel sauce or spread works brilliantly too. Look for one with a spoonable consistency. Thicker caramel will stay in a defined layer during baking.

Other ingredients: Baking powder, cornflour, ground flaxseed, and a pinch of salt.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Large mixing bowl: You’ll need a large mixing bowl to bring your dry ingredients together as well as to combine everything into the brownie batter. You’ll have plenty of room to fold without over-mixing.

Measuring jug: A medium-sized measuring jug is best for combining your wet ingredients before adding them to the dry mixture. The spout makes it easy to pour in a controlled stream.

Brownie tray: A square or rectangular brownie tray is what you need here. Aim for roughly 30cm x 20cm or similar. You’ll line it with baking parchment before baking.

Silicone spatula or wooden spoon: A silicone spatula or wooden spoon is a must for folding the batter together, folding in the chocolate chips and smoothing the batter evenly in the tray. A silicone spatula gets every last bit of batter out of the bowl, so it’s my personal go-to. 

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan caramel brownies

Preheat your oven to 180°C (350°F). If you’re making your own vegan caramel sauce, do this the day before so that it has time to cool and thicken. You want it thick and spoonable (but not hot) when it goes into the brownie. If you’re using a shop-bought vegan caramel, just measure it out and set it aside. 

Step 1: Prepare your tray and make the caramel

Let’s get baking, shall we? Start by preheating your oven and lining your brownie tray with baking parchment. Leave a good overhang on two opposite sides to act as handles later. 

Step 2: Mix the dry ingredients

In your large mixing bowl, add the plain flour, cacao powder, caster sugar, brown sugar, cornflour, ground flaxseed, baking powder and a pinch of salt. Whisk everything together thoroughly until fully combined. Pay attention to the cacao powder and cornflour. Both of them love to clump and need to be fully dispersed through the dry mix. Take your time with this step so that every part of your brownie will be evenly flavoured and perfectly textured. The last thing you want is dry pockets or uneven patches.

Step 3: Combine the wet ingredients and make the batter

In your measuring jug, combine the melted vegan butter, soy milk, and vanilla extract. Whisk together until smooth and well blended. Pour the wet mixture into the bowl of dry ingredients and fold everything together gently until just combined. Don’t over-mix because this can toughen the brownie. Stop as soon as you can’t see any more streaks of dry flour. The batter will look thick and glossy. Next, fold in a good amount of chocolate chips.

Step 4: Layer the batter and caramel

This is where the magic happens! Spoon roughly half of the brownie batter into your lined tray and spread it out into an even layer using your spatula. Make sure it reaches the corners. Now, dollop your cooled or shop-bought vegan caramel over the top of the first brownie layer. Be sure to leave a border around the edges of about two to three centimetres. This is really important because if the caramel goes right to the edge, it will bubble out and burn against the tray during baking.

Next, spoon the remaining brownie batter carefully over the caramel layer and smooth the top as best you can. The batter is thick, so the caramel might show through a little when you’re done.

Step 5: Add the toppings and bake

Scatter a handful of chocolate chips over the top of the smoothed brownie batter. Don’t be shy here. More is more! Slide the tray into your preheated oven and bake for 35 minutes. When it’s done, the top looks set and no longer wobbly in the centre. 

Be careful not to overbake! These brownies are meant to be chewy and fudgy. Even just an extra five minutes in the oven can take them from perfect to dry. Let it cool completely in the tray for at least an hour before lifting the slab out and slicing it into squares. Enjoy!

Serving tips and ideas

• Serve slightly warm with a scoop of vegan vanilla ice cream and an extra drizzle of vegan caramel sauce or chocolate sauce for the ultimate indulgent dessert!
• Dust with a little flaky sea salt just before serving to really make the caramel flavour sing.

Expert tips and tricks

Don’t spread the caramel to the edges

This is genuinely one of the most important tips in the whole recipe, so please don’t skip it! If the caramel layer reaches right to the edge of the tray, it will bubble up against the hot sides during baking. It will either burn or stick. Leave a clear border of brownie batter around the perimeter to keep the caramel contained. This is how you get that gorgeous hidden middle layer.

Let the caramel cool before adding it

Whether you’ve made your caramel from scratch or warmed a shop-bought one to loosen it up, make sure it’s had time to cool down to room temperature before it goes into the brownie. Remember that hot caramel will sink to the bottom of the batter instead of sitting in the middle. You’ll lose that beautiful and distinct caramel ribbon effect.

Cool completely before slicing

Cutting into warm brownies is a recipe for messy slices. Whatever you do, don’t cut into them before they’ve had time to cool. The finished slab needs to set fully before the caramel firms up enough to slice cleanly through.

Use a thick caramel

A very thin or runny caramel will absorb into the brownie batter. Make (or buy) a thick and spoonable caramel. That’s the kind that holds its shape for a moment when you drop it from a spoon before slowly spreading.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Love peanut butter? Swirl a few spoonfuls of smooth peanut butter through the caramel layer before adding the top layer of batter for a gorgeous chocolate, peanut and caramel combination!
• Fold a generous handful of chopped pecans or walnuts into the brownie batter for added crunch and texture that goes so well with the gooey caramel.
• If you are a mocha lover, add a tablespoon of instant espresso powder to the wet ingredients for a rich mocha flavour that intensifies the chocolate and the caramel.
• Fold vegan mini marshmallows and chopped biscuit pieces into the batter along with the chocolate chips for a fun and textured twist on the classic!

How to store

• Room temperature: You can store your cooled and sliced vegan caramel brownies in an airtight container at room temperature for up to 1-2 days. Place a piece of baking parchment between any stacked layers to stop them from sticking together. Keep them away from direct sunlight or heat. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the brownies out at room temperature, as they can spoil quickly.

• Refrigerator: For longer storage, transfer your brownies to an airtight container and keep them in the fridge for up to 2-3 days. The cold temperature will firm up the caramel layer and give the brownies a wonderfully dense and almost fudge-like texture. Bring them back to room temperature for 20-30 minutes before eating. You can also give a single brownie a very brief 10-15 second blast in the microwave to warm it through and get the caramel gooey again.

• Freezer: Once you’ve sliced them into squares, wrap each one tightly in cling film. Then, place them in a zip-lock freezer bag or an airtight container. They’ll keep in the freezer for up to 2-3 months. To enjoy, defrost them at room temperature for a few hours or overnight in the fridge. For a warm and gooey brownie, you can microwave it until soft and gooey.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE these caramel brownies because they are:

• simple and easy to make yet so decadent
• so fudgey and chewy
• deliciously caramelly
• perfect for any occasion

Want more recipes like this?

Try my other delicious brownies, caramel, and dessert recipes you might enjoy!

• Salted Caramel Chocolate Cake
• Banana Brownies
• Biscoff Brownies
• Oreo Brownies
• Matcha Brownies
• Caramel Muffins
• Caramel Coffee Cake
• Caramel Cake

Visit the brownie page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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