Double Layer Salted Caramel Pumpkin Brownies
Ingredients
Cookie Layer
- x3 salted caramel cookies (from @myvegan), crumbled
Middle Layer
- 50g Biscoff spread
- 50g butterscotch syrup (from @myvegan)
Brownie Layer
- 160g plain flour
- 60g salted caramel soy isolate (from @myvegan)
- 1 tbsp cacao powder
- 1 tbsp chia seeds
- 100g pumpkin purée
- 200ml unsweetened almond milk
- 1/4 tsp baking powder
Preparation
Preheat the oven to 180°C (356°F).
Prepare the cookie layer by crumbling the salted caramel cookies and pressing them into the base of a baking dish.
For the middle layer, mix the Biscoff spread and butterscotch syrup until well combined, then spread this mixture over the cookie layer.
In a bowl, combine the plain flour, salted caramel soy isolate, cacao powder, chia seeds, pumpkin purée, almond milk, and baking powder to make the brownie layer batter.
Pour the brownie batter over the middle layer and spread it evenly.
Place the baking dish in the preheated oven and bake for 25 minutes.
Once baked, remove from the oven and allow the brownies to cool before cutting and serving.
