Dairy-Free Caramel Chocolate Brownies

Another staple in our house throughout my children’s lives has been homemade brownies. We’ve whipped them together so many times that I don’t need to look at a recipe, and a box mix might actually take longer at this point. Recently, I decided to take our tried and true brownies (which are dairy-free) up a notch, turning them into dairy-free caramel chocolate brownies. And wow! They are super yummy and gooey and chocolatey and caramel-y and decadent. 🙂

The basic brownie recipe is adapted from Jane Zukin’s “Best Ever Brownies” in her Dairy-Free Cookbook, a saving grace for me 20 years ago when I first learned I was allergic to cow’s milk. Imagine a time when you couldn’t find any non-dairy milks in a regular grocery store, and you could only find rice milk (in a small carton, warm on a shelf) in health food stores … AND the Internet as we know it didn’t exist yet. On top of that, I could only find one dairy-free cookbook on the shelves of any of the large bookstores (Amazon didn’t exist yet). Things have changed a LOT since then, and Jane was a pioneer. It’s sooo much easier to eat dairy-free now that coconut milk, almond milk, soy milk, dairy-free yogurt and other dairy-free options are available at many grocery stores (even my small town Wal-Mart) and restaurants are much more aware of food allergies.

One thing that hasn’t changed: it is really difficult to find a rich, delicious dairy-free dessert at a restaurant. And so, this original brownie recipe has been a sanity and sweet tooth saver for me, and these dairy-free caramel chocolate brownies take that up a notch! And if someone doesn’t have to eat dairy-free? They’ll never know the difference. My kids and their friends inhaled these over the years, and the first time my mother-in-law tasted them, she asked for the recipe. 🙂

Print Recipe

Dairy-Free Caramel Chocolate Brownies

A homemade rich chocolatey caramel brownie that is dairy-free! Make the basic brownie version when you're craving a quick, easy homemade brownie ... and take it up a notch with the chocolate chip and caramel version when you have a little more time.

Course

Dessert

Cuisine

Dairy-Free

Cook Time

35 minutes

Servings

brownies

Ingredients

Basic Dairy-Free Brownies

• 1/2 cup canola oil
• 1 cup sugar (add 2 Tbsp if you aren't adding the chocolate chips and caramel)
• 2 eggs
• 1 tsp vanilla extract
• 3/4 cup all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 3/4* cup cocoa powder *I cut this back to 1/2 when making just the basic recipe

Chocolate Chips

• 1 cup dark chocolate chips (use your favorite)

Dairy-Free Caramel Sauce

• 1 cup packed brown sugar
• 4 Tbsp vegan butter like Earth Balance sticks (if dairy isn't an issue, use real butter)
• 1/3 cup plain coconut milk creamer (I use So Delicious)
• 1/2 Tbsp vanilla extract
• pinch of salt

Course Dessert Cuisine Dairy-Free Cook Time 35 minutes Servings brownies Ingredients Basic Dairy-Free Brownies 1/2 cup canola oil 1 cup sugar (add 2 Tbsp if you aren't adding the chocolate chips and caramel) 2 eggs 1 tsp vanilla extract 3/4 cup all purpose flour 1/2 tsp baking powder 1/4 tsp sea salt 3/4* cup cocoa powder *I cut this back to 1/2 when making just the basic recipe Chocolate Chips 1 cup dark chocolate chips (use your favorite) Dairy-Free Caramel Sauce 1 cup packed brown sugar 4 Tbsp vegan butter like Earth Balance sticks (if dairy isn't an issue, use real butter) 1/3 cup plain coconut milk creamer (I use So Delicious) 1/2 Tbsp vanilla extract pinch of salt

Instructions

1. Preheat oven to 350 degrees F
2. Mix all of the brownie ingredients in a large bowl and then spread half of it into a 9 inch glass baking dish (if you are just making the plain brownies, put all in the dish)

   
3. Bake for 15 minutes (if making the regular brownies, bake for 30-35 minutes)
4. While half the batter is baking, make the caramel sauce in a pan on the stove by melting the butter and mixing in the brown sugar and coconut milk creamer in a saucepan on medium heat for 5 minutes while whisking gently. Then slowly bring it to a boil, still stirring; once it comes to a boil, turn down to medium and continue stirring for another 2-3 minutes (be careful not to burn it). Turn down to low and add vanilla plus pinch of salt. Stir for another 1-2 minutes to thicken further (it won't be really thick, but it should thicken).
5. Pull the brownie pan out of the oven; spread 1 cup of chocolate chips on top and then 3/4 cup of caramel sauce on top (there will be a little caramel sauce left - you can either save it to drizzle some on top of the finished brownies OR let it cool and save in a container for coffee the next morning).

   
6. Then add the remaining half of brownie batter in spoonfuls on top of the chocolate chips and caramel. Put the pan back in the oven and bake another 15-18 minutes. Let cool until warm and enjoy!

   

Recipe Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com