The recipes for both the brownies and the caramel sauce that I use in this recipe are not my own recipes, but I liked the combination so much, that I wanted to share them with you anyway. This brownie recipe was brought to my attention by reader Cher. She said they were the best brownies she had ever tried, so of course, I had to try them too. The recipe is by Vegetus (in Dutch) and I made it gluten-free and low FODMAP by replacing the normal flour with gluten-free flour. The recipe for the caramel sauce was low FODMAP already, but I added some coarse sea salt to turn it into salted caramel sauce. The result of this combination was delicious low FODMAP vegan brownies with salted caramel sauce. Next to low FODMAP and vegan this recipe is also gluten-free, dairy-free, wheat-free and nut-free, so suitable for almost everybody!

The brownies are gooey with a tasty sticky salted caramel topping. And even though the caramel tastes a bit different than you are used to (it has a slight coconut flavour because of the coconut milk), I really liked it.

Because the brownies contain quite a large amount of sugar and fat, I suggest eating only one brownie at a time if you follow the low FODMAP diet. This recipe makes 12 brownies.

What do you need (for 12 brownies)

For the brownie

The recipe for this brownie is based on this recipe by Vegetus 

• 80 g gluten-free flour
• 150 g sugar
• 120 ml almond milk (or another kind of plant-based milk, such as rice milk)
• 60 ml sunflower oil
• 160 g dark chocolate
• 2 tbsp cacao powder
• 1 tsp vanilla extract
• 1 pinch of salt

For the salted caramel sauce

The recipe for the caramel sauce is based on this recipe by Feelgreatin8

• 1 can full-fat coconut milk
• 150 g maple syrup
• 1 tbsp coconut oil
• 2 tsp vanilla extract
• Coarse sea salt

How to make the low FODMAP vegan brownies with salted caramel sauce

1. Pre-heat the oven to 180 degrees Celsius (350F). Line a square or rectangular brownie tin with baking parchment.
2. Mix the sugar, oil, almond milk and vanilla extract together in a bowl.
3. Melt the chocolate au bain-marie or in a pan on a very low heat.
4. Add the chocolate, gluten-free flour, cacao powder and salt to the sugar mixture and stir until you have a smooth batter.
5. Poor the batter into the tin. Bake the brownies fora bout 25 minutes. I, personally, love sticky brownies and then these brownies are perfect after 25 minutes of baking. If you prefer them slightly more dry, you can try baking them for 5 more minutes.
6. Remove the brownies from the oven and leave them to cool.
7. In the meantime, you can make the caramel sauce.
8. Mix the coconut milk with the maple syrup and a pinch of salt.
9. Put this into a pan and bring to boil. Lower the heat and leave the caramel sauce to simmer for 40 minutes, while stirring now and then.
10. Add the coconut oil after 40 minutes and leave to simmer for another 5 minutes, until the caramel gets a beautiful caramel colour. Stir regularly.
11. Remove the caramel sauce from the heat, add the vanilla extract and stir in the coarse sea salt. Add salt little by little and taste in between to see if the salted caramel sauce is salty enough.
12. Pour the caramel sauce into a bowl and leave to cool for 5 minutes. Stir well after five minutes until you have a glossy sauce.
13. Pour the caramel sauce on top of the brownies.
14. You can store the brownies in the fridge before serving. If you have any left-over caramel sauce, it is best to reheat it in a pan for a few minutes before using it again.

Enjoy!

Will you let me know if you make my recipe for low FODMAP vegan brownies with salted caramel sauce? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

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Low FODMAP vegan brownies with salted caramel sauce

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4.7 from 3 reviews

• Author: Karlijn
• Total Time: 1 hour 30 mins
• Servings: 12 1x

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Ingredients

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For the brownie

• 80 g gluten-free flour
• 150 g sugar
• 120 ml almond milk (or another kind of plant-based milk)
• 60 ml sunflower oil
• 160 g dark chocolate
• 2 tbsp cacao powder
• 1 tsp vanilla extract
• 1 pinch of salt

For the salted caramel sauce

• 1 can full-fat coconut milk
• 150 g maple syrup
• 1 tbsp coconut oil
• 2 tsp vanilla extract
• Coarse sea salt

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Instructions

1. Pre-heat the oven to 180 degrees Celsius (350F). Line a square or rectangular brownie tin with baking parchment.
2. Mix the sugar, oil, almond milk and vanilla extract together in a bowl.
3. Melt the chocolate au bain-marie or in a pan on a very low heat.
4. Add the chocolate, gluten-free flour, cacao powder and salt to the sugar mixture and stir until you have a smooth batter.
5. Poor the batter into the tin. Bake the brownies fora bout 25 minutes. I, personally, love sticky brownies and then these brownies are perfect after 25 minutes of baking. If you prefer them slightly more dry, you can try baking them for 5 more minutes.
6. Remove the brownies from the oven and leave them to cool.
7. In the meantime, you can make the caramel sauce.
8. Mix the coconut milk with the maple syrup and a pinch of salt.
9. Put this into a pan and bring to boil. Lower the heat and leave the caramel sauce to simmer for 40 minutes, while stirring now and then.
10. Add the coconut oil after 40 minutes and leave to simmer for another 5 minutes, until the caramel gets a beautiful caramel colour. Stir regularly.
11. Remove the caramel sauce from the heat, add the vanilla extract and stir in the coarse sea salt. Add salt little by little and taste in between to see if the salted caramel sauce is salty enough.
12. Pour the caramel sauce into a bowl and leave to cool for 5 minutes. Stir well after five minutes until you have a glossy sauce.
13. Pour the caramel sauce on top of the brownies.
14. You can store the brownies in the fridge before serving. If you have any left-over caramel sauce, it is best to reheat it in a pan for a few minutes before using it again.

• Prep Time: 15 mins
• Cook Time: 75 mins