Gooey Fudge Brownies with Salted Caramel Glaze
Ingredients
- 1 cup of buckwheat flour
- 1 cup of almond meal
- 3/4 cup of cacao powder
- 1 + 1/2 cup of coconut sugar
- 1 + 1/2 teaspoon of baking powder
- Pinch of salt
- 1 tablespoon of instant coffee
- 1 cup of soy milk
- 1 tablespoon of lemon juice
- 1 cup of coconut oil
- 1 teaspoon of vanilla extract
- 3/4 of cup vegan chocolate chip or vegan chocolate chopped
- 2-3 tablespoons of @pana_organic’s salted caramel
Preparation
Preheat your oven to 180 degrees and prep your baking dish with baking paper so that it overhangs the sides - this just makes it easy to lift out later.
Add your flour, almond meal and cacao powder in a mixing bowl and combine. Then grab your sugar, baking powder, salt and coffee and mix together well.
In a separate bowl add your soy milk and lemon juice. Mix and allow it to curdle for 10 minutes. This makes a thick buttermilk like consistency.
Once that is done add your coconut oil, vanilla and buttermilk to the dry ingredients and mix into a thick batter. The last step is to then mix in whatever chocolate you're using.
Transfer the batter into a baking dish and smooth down with the back of your spoon. Bake for 40 minutes for a great fudge consistency but if you prefer more gooey in the centre pull them out a little earlier.
Allow them to cool in the pan and while they are prepare your glaze. All you need to do is mix 2 tablespoons of salted caramel spread with a teaspoon of water to thin it out.
Once they are cooled lift them out and drizzle the salted caramel mix over the top. Chop up and enjoy!
Tips
These freeze well too.
