Name: Low FODMAP vegan brownies with salted caramel sauce
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 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; 1 can full-fat coconut milk; 150 g maple syrup; 1 tbsp coconut oil; 2 tsp vanilla extract; Coarse sea salt

Ingredients

Scale

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

Pre-heat the oven to 180 degrees Celsius (350F). Line a square or rectangular brownie tin with baking parchment.
Mix the sugar, oil, almond milk and vanilla extract together in a bowl.
Melt the chocolate au bain-marie or in a pan on a very low heat.
Add the chocolate, gluten-free flour, cacao powder and salt to the sugar mixture and stir until you have a smooth batter.
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.
Remove the brownies from the oven and leave them to cool.
In the meantime, you can make the caramel sauce.
Mix the coconut milk with the maple syrup and a pinch of salt.
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.
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.
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.
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.
Pour the caramel sauce on top of the brownies.
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