Salted Caramel Coconut Brownies

Vegan/gluten-free/ oil free. These coconut caramel brownies are the absolute bomb and a guarantee to be a favorite at any party or pot luck. The carmel brings a sticky, indulgent layer to fluffy, decadent brownies. They are easy to make and are great for meal prep and freezing. If you plan on bringing these to party I would recommend making a double batch since they are on the small side. However, their richness definitely makes up for their size. Enjoy baking!

This recipe does use a can of coconut milk. However you will be using the cream and water in different parts. Refrigerate the can over night to get the cream separated from the water then scoop it out with a spoon. 

16 brownies

Coconut Salted Caramel Brownies

Ingredients 

Caramel

Coconut Cream from a 15oz can of full fat coconut milk

1 cup Granulated sugar

½ cup Maple Syrup

½ tsp Salt

Optional: ½ cup shredded coconut. 

Brownie Base

1 cup Gluten Free Flour Blend

½ cup Rolled Oats

¾ cup Granulated Sugar

1 cup Cocoa Powder

½ tsp Salt

1 tsp Baking Powder

¼ cup Chocolate Chips

¾ cup Pumpkin Puree or Apple Sauce

1 tsp Vanilla Extract

Coconut Water from can

Directions

Refrigerate can of coconut milk overnight. Scoop out the coconut cream from the top. This will be the thick white stuff. Put cream into a saucepan and set aside. 

Preheat oven to 350F.

Mix flour, baking soda, salt, cocoa, chocolate, and oats into a medium bowl. Add the rest of the brownie ingredients and mix until no dry ingredients remain. 

Pour brownies into an 8 by 8 in pan lined with parchment paper. Little tip, scrunch you parchment water under water to make it line the pan easier. Bake for 20 minutes. 

In the saucepan add sugar, salt, and maple syrup. Cook on medium low heat until the sauce can coat the back of your spoon. THis should take around 15-20 minutes, but it varies. Add coconut to the carmel if you plan on adding it for a coconutty boost. 

Take your brownies out of the oven and pour the caramel on top. The carmel will get firm, so make sure to pour it on as soon as you can. 

Let cool at room temperature for 1 hour. Serve, store, and enjoy!