Best ever vegan chocolate brownies with salted caramel peanut butter frosting. If this doesn’t make you drool, i don’t know what will. These brownies are full of chocolate and topped with creamy salted caramel peanut butter frosting. They are decadent, thick, chewy, chocolaty, creamy and rich. Perfect for parties, events, or just because your sweet tooth is calling your name.

This perfectly thick, creamy and healthy frosting is loaded with nutrient-rich raw cashews, sugar-free peanut butter and coconut condensed milk. It’s super delicious and satisfying!

I hope you like this recipe and will make them soon. And make sure you work with the best quality chocolate and cocoa powder because the best ever brownies really live up to their name as they are made with best quality cocoa powder and chocolate. 🙂

If you try this, don’t forget to tag me on instagram, @nm_meiyee

Chocolate brownies with salted caramel peanut butter frosting (vegan & gluten-free)

These brownies are decadent, thick, chewy, chocolaty, creamy and rich. Perfect for parties, events, or just because your sweet tooth is calling your name.

Ingredients

Brownies

2 cups gluten-free flour
1/2 cup cocoa powder i used @tropeaka
1 cup coconut sugar
1 1/2 tsp baking powder
1 tsp baking soda
100g melted dark chocolate
1/2 cup + 2 tbsp coconut oil
1 cup almond milk
1/4 cup water
1 tbsp apple cider vinegar
1 tsp vanilla bean extract
1/2 tsp salt

Salted caramel peanut butter frosting

1 cup cashew nuts soaked
1/2 cup peanut butter
1/2 cup coconut condensed milk i used @naturescharm
1-2 tbsp almond milk
1 tsp salt

Instructions

Preheat oven to 180 celsius. Prepare an 8x8 baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
In a large bowl, add, coconut oil, coconut sugar, almond milk, water, melted chocolate, apple cider vinegar and vanilla and mix to combine. Add in flour, cacao, baking powder, baking soda, salt and mix until smooth.
Pour mixture into prepared pan. Bake at 180 celsius for 25 minutes or until a tooth pick is inserted and comes out almost clean. Let cool completely

Frosting

In a saucepan add coconut condensed milk and cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Continue to boil until mixture just turns a deep caramel colour. Remove from heat.
In a food processor, add cashew nuts, milk, caramel sauce, peanut butter and salt, processor until creamy and smooth. Add more milk if the frosting this too thick.
Spread frosting evenly over brownies. Refrigerate at least 1 hour. Slice and enjoy.