Vegan Caramel Brownie
Serves 9 from one tray people
These brownies are rich, fudgy, and completely vegan. The Barker’s Professional Caramel-Vegan Filling makes them extra special.
By Barker's Professional
Ingredients
- 15 g Ground Linseed
- 90 g Hot Water
- 120 g Vegan Chocolate (Roughly Chopped)
- 1 g Coffee Granules
- 80 g Nuttelex (Vegan Margarine)
- 60 g Water
- 125 g Self Raising Flour
- 70 g Ground Almonds
- 50 g Cocoa powder
- 1 g Baking powder
- 2 g Salt
- 100 g Raw Caster Sugar
- 150 g Barker's Professional Caramel-Vegan Filling
- 10 g Vanilla bean paste
- 80 g Vegan Chocolate (Roughly Chopped)
Method
- Preheat the oven to 170˚C
- Line a 23 x 23cm baking tin with greaseproof paper.
- Combine the linseed and hot water in a small bowl. Stir and set aside.
- In a saucepan, melt 120 grams of vegan chocolate, coffee granules, Nuttelex margarine and water on a low to medium heat.
- Put all the dry ingredients in a bowl and blend together with a whisk.
- Mix the sugar and Barker’s Professional Caramel-Vegan Filling into the melted chocolate mixture until everything is dissolved and blended through. Stir in the linseed mixture, vanilla bean paste and additional 80 grams of chocolate, followed by the remaining dry ingredients. Blend together and deposit into the brownie tin.
- Bake at 170°C for approximately 35 to 45 minutes.
- Remove from the oven and allow to cool. Trim the edges, cut into 9 generous portions or 16 smaller portions and decorate as desired.
