Brown Butter Salted Caramel Brownies
This recipe is a rich blend of dark chocolate and a swirl of salted caramel—perfect for a sweet treat that’s easy to whip up.
- 4.2 oz dark chocolate
- ⅓ cup dairy-free butter
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup dairy-free yogurt (room temp)
- 1 cup self-rising flour
- ¼ tsp baking soda
- 1 cup dairy-free milk (room temp)
- ½ cup cocoa powder
- 3.5 oz dark chocolate chunks or chips
Salted Caramel:
- ⅔ cup salted nut butter (peanut or almond work great!)
- ¼ cup maple syrup
- 2 tbsp melted coconut oil
- Pinch of salt
- Preheat your oven to 340°F and line a square baking tin with parchment paper.
- Start by making the caramel: mix all the caramel ingredients together and set aside.
- In a small saucepan, melt the butter over medium-low heat. Keep it on low to ensure even browning. Stir until the butter starts to foam, gives off a nutty aroma, and turns golden brown. Remove from heat.
- Pour the browned butter over the dark chocolate, then stir in the sugars until dissolved.
- Add the milk and yogurt, stirring until smooth.
- Sift in the flour, baking soda, and cocoa powder, and mix until the batter is smooth and glossy.
- Fold in the chocolate chunks.
- Pour the batter into the prepared tin.
- Swirl the caramel through the batter.
- Bake for 25-30 minutes, or until almost fully set.
- Allow to cool completely before slicing and enjoying!
