Vegan Caramel Swirl Brownies

Can you believe my nails are so chippy? Can you believe I’ve been slacking when it comes to dishes? Can you believe it’s only Tuesday?

Can you believe there’s no butter in these dudes? Can you believe they are so super tasty? Believe it, sister.

These are dreamy, fudgy brownies. And the caramel is so subtle and perfect with all that chocolate.

And well, the only thing I messed up is the bake time. I think I should’ve baked these for 5, maybe even 10 more minutes! But I suppose nobody’s going to cry over an under-baked brownie, right?

Vegan Caramel Swirl Brownies
Recipe adapted from Bread & Honey


  • 2 cups all-purpose flour, divided
  • 1 cup water
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1/2 t salt
  • 1 t vanilla extract
  • 3/4 cup cocoa powder
  • 1/2 cup canola oil
  • 1/2 t baking powder
  • 1 cup semi-sweet chocolate chips
  • scant 1 cup vegan coconut milk caramel sauce(recipe below)


  1. Preheat your oven to 350°F. Line a 9 x13″ pan with foil and spray generously with cooking spray. Set aside.
  2. Boil water and 1/2 cup of the flour in a small saucepan over a low heat stirring constantly, until it thickens into a gluey paste (Ugh, sorry to explain it like that). Remove from heat and set aside.
  3. In a large bowl stir together the sugars, salt, vanilla, cocoa powder, and canola oil. Add the flour/water mixture and stir until incorporated. Add the remaining 1 1/2 cups of flour and baking powder, and stir until all of the flour is absorbed.
  4. Pour half of the batter into the prepared pan and spread over the entire bottom. Bake for 7 minutes. Remove from the oven and sprinkle with chocolate chips. Pour caramel over the chocolate chips and spread into a single layer. Using a spoon, dollop the rest of the brownie batter over the caramel, swirl a bit with the back of a spoon. Bake for 20-25 minutes more, or until the brownies are set and a cake tester comes out with just a few moist crumbs. (It’d be best to bake these longer rather than not long enough. I think 5-10 minutes more wouldn’t have hurt these a bit!)
  5. Cool completely before removing from the pan using the foil to lift it out. (I chilled mine overnight.) Slice and serve!
Coconut milk is magical.
Vegan Coconut Milk Caramel Sauce
Recipe from Anonymous Was a Woman


  • 14 oz. can of coconut milk
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • a few pinches of salt, to taste
  • 1/2 t vanilla extract
  1. In a small saucepan, stir the coconut milk, sugars, and a pinch of salt until sugar is dissolved. Increase the heat to medium-high and boil sauce, stirring occasionally, until sauce thickens – about 20 minutes.
  2. Remove the pan from heat and taste. Add a pinch or two more of salt to taste. Add vanilla and beat the mixture with an electric mixer for a minute or two or until really smooth and creamy.
  3. Reserve a scant cup for the brownies, put the little bit remaining in a jar in the fridge. It’ll be fine in there for a month.
The browniest of batters.

10 thoughts on “Vegan Caramel Swirl Brownies”

  1. No butter! gasp! that doesn’t seem right…but these brownies look oh-so-right! just when I thought I had brownies figured out, I guess I just don’t know a thing.
    I need to make that coconut milk caramel asap!

  2. I am a huge fan of brownies, caramel, and most things coconut (combined or separately – I don’t discriminate) – I am making these this weekend for a Star Wars marathon I’m having with a friend!!

  3. I just wanted to post a follow-up comment – I made them and they’re soo good!! As usual with brownies, the edge pieces are the best because the caramel gets a little more chewy and delicious – although I realized that since I didn’t use vegan chocolate chips mine aren’t completely vegan (which really doesn’t matter since I’m not actually vegan anyways! 🙂 ) And they are very fudgy – I was afraid I had over-baked them, but I didn’t! Thanks so much for the recipe!!

  4. So I made these for my aunt, who is mostly vegan and was in the hospital after having a baby. I *completely* forgot to use vegan chocolate chips, but otherwise I followed the recipe, and it came out amazing! She loved it so much, she hid it from the rest of her kids when she went home.

    An issue I ran into was the batter was VERY doughy. The idea of ‘spooning it’ was a little laughable. I made do with a spatula and determination, and they came out super awesome, very fudgy. Also, the coconut caramel took FOREVER to come together. However, I’m thinking issue #1 was related to the absolute lack of humidity in El Paso (and maybe the elevation), and issue #2 was probably an I-D-10-T error. 😉

    Excellent recipe all around, I was very impressed! (And that’s from a milk-and-egg loving non-vegan! ;D)

  5. Two years and change later, same aunt, same hospital, same delicious vegan contraband to be snuck into the hospital for a new baby! ?

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