Chocolate Caramel Brownie

​INGREDIENTS:

Dry:

1 1/2 cups flour

1/2 cup cocoa powder

Pinch of salt

Wet:

100g dairy-free chocolate, melted

1/3 cup coconut oil, melted

1 1/14 cups caster sugar

2/3 cups almond milk (or plant milk of choice)

1 teaspoon vanilla extract

Topping:

100g chocolate, melted

2 tablespoons vegan salted caramel sauce

METHOD:

1. Preheat the oven to 180 degrees, fan-forced. Line a square baking tin with non-stick paper.

2. Add all the dry ingredients into a bowl and mix together.

3. In a large microwave-safe bowl, melted the chocolate until smooth. Whisk in the coconut oil, sugar and vanilla extra until the sugar is dissolved.

4. Pour the wet mixture into the dry.

5. Bake in the oven for 22-25 minutes until the top & edges are crisp, and a knife inserted comes out slightly dirty.

6. Remove from the oven and place in the fridge to cool.

7. Make the topping: melt the chocolate and pour this over the top of the brownie. Working quickly, drizzle the caramel sauce over the top of the chocolate and use the back of your spoon to drag the caramel sauce to create ripples throughout the chocolate.

8. Place back in the fridge to allow the chocolate to set before slicing and serving!