Caramel Brownies

Texture of a brownie but a delicious caramel flavour instead.


  • 2 cups GF flour

  • 1 cup coconut sugar

  • 1/4 cup arrowroot flour

  • 1 - 1 1/4 cup soy milk

  • 1 tbs apple cider vinegar

  • 1 tsp vanilla

  • 1 tsp bicarbonate soda

  • Pinch of salt


  1. Preheat oven to 180°C.

  2. Line a small cake tin or baking tray (about 20x20cm size).

  3. Place flours, sugar and salt in a bowl and combine.

  4. Make a well and add bicarb and vinegar, give a little stir to dissolve.

  5. Add coconut oil and vanilla. Mix everything in the bowl then slowly add milk to get a wet but thick batter.

  6. Press into tin.

  7. Bake for about 15 minutes and allow to cool.

Caramel sauce:

While the caramel brownie is cooking prepare your sauce.

  • 1/2 cup coconut sugar

  • 1/2 cup coconut cream

  • 1/2 tbs arrowroot flour

  1. Place ingredients in a small saucepan.

  2. Continue to stir whilst it comes to a boil.

  3. Turn heat down to low. Continue to stir until slightly thickened (about 1-2 minutes) being careful not to burn.

  4. Remove from heat and allow to cool.

Slice brownies, top with vanilla coconut yoghurt and a drizzle of caramel sauce.

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