Rich, fudgy brownies swirled with silky sweet caramel. You’d never know these vegan caramel brownies are healthy, gluten free, and sweetened only with dates!
Tomorrow’s Friday! Let’s celebrate with brownies. Swirly, twirly, vegan caramel brownies.
Brownies that are more photogenic than most people I know. Including myself, of course, so don’t take offense – these babies are just drop dead gorgeous, no?! Mesmerizing swirlz for days.
Oh, brownies. I’m definitely a cake girl all the way if I’m forced to choose one dessert, but some days I’m like please force feed me all the brownies in the land. I think it’s their rich, super fudgy texture that just hits that sweet spot when you NEED chocolate. We all have those days, right?
The best part about these vegan caramel brownies is that they are incredibly rich and fudgy but won’t leave you feeling gross and heavy. Honestly the combination of date caramel and the chocolate brownies here totally exceeded my expectations. I mean, obviously I didn’t think they would taste bad, but they kinda blew my mind.
The caramel has such amazing sweetness and seems to perfectly balance the deep chocolate flavor. They create perfect brownie harmony!
These swirly beauties were inspired by these swirls – one of my favorite recipes I’ve ever baked! So if you’re looking for a higher healthy-fat brownie, definitely try those. Or just try them because they’re seriously out of this world amazing.
*wipes drool off keyboard*
Per usual, these vegan caramel brownies start with a really simple ingredients list. Canned chickpeas blended with almond milk for an ooey, gooey base for the ultimate fudgy brownie texture. Date paste for sweetness, of course, and cocoa powder for that rich chocolate flavor.
Last is some flour, to bring the brownie batter together. For those almond butter swirl brownies, I used chickpea flour, because I had it and was already using chickpeas. This time, I didn’t have chickpea flour on hand – and for SOME reason my grocery store has stopped selling it! Boo.
But I wasn’t going to let my unfortunate lack of chickpea flour stop my brownie goals, so I used banana flour. If you’ve been around here recently, you guys know I’m a huge fan! Literally just ground up bananas, it’s super versatile. I’ve used it in pancakes, monkey bread, cinnamon rolls, and this insane banana bread.
It worked perfectly in these brownies to tighten up the batter without giving off any flavor at all! There’s only room for chocolate and caramel goodness here, friends.
My point is, if you have chickpea flour, use that! If not, go with banana flour, or even oat flour should work, but I haven’t tried that personally. The batter is pretty forgiving, so just make sure it’s thick and that all the dry ingredients are incorporated, and you should be good to go. Something like coconut flour would definitely change the texture, though, so I’d start with chickpea or banana flour and experiment later! I’m definitely using banana flour from now on in brownies – I love the texture of these.
The swirling method for these vegan caramel brownies is the same as the almond butter version. Make the brownie batter, then just drop spoonfuls of the caramel on top of the batter in the pan. Gently swirl with a knife so it’s pretty evenly dispersed, and bake!
40 minutes stand between you and brownie bliss.
Let the brownies cool COMPLETELY before cutting, so that you don’t have a goopy caramel mess. Although you could have much worse problems.
We topped with more caramel, because, obviously.
These vegan caramel brownies are everything you want in a good brownie, PLUS caramel. Rich, fudgy, and swirled with sweet date caramel, they taste like something so rich and indulgent you’d never know these are healthy.
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!