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