These super dark and fudge-like brownies contain no eggs, butter or oil! I added a layer of salted caramel sauce for some added decadence. You can omit the caramel sauce to make these vegan!
I had a total first-world problem one day (major sarcasm for those who can't tell my tone of voice). I only had one egg left in the refrigerator but had an itch to bake some brownies. Not just any brownies. Salted caramel brownies. I had a batch of salted caramel sauce sitting on the counter that were just screaming to be used.
I found a vegan brownie recipe that seemed promising, so I made a few tweaks here and there to suit my tastes. If you need a vegan brownie recipe, you can omit the salted caramel sauce and bake for about 25-30 minutes.Your brownies will be a bit on the gooey side, so if you like them firmer, bake for an additional 5-10 minutes.
These brownies were gobbled up in no time. Even after placing them in the refrigerator overnight, they were still nice and gooey the next day. Make sure you hide a few of these since they are so amazing. You'll be surprised that these don't contain any eggs too!
Eggless salted caramel brownies
- 1/2 cup all-purpose flour
- 1/2 cup white whole wheat flour (can substitute with all-purpose)
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup water
- 1/2 cup unsweetened applesauce
- 1/2 teaspoon vanilla extract
- 1/2 cup salted caramel sauce, store bought or homemade
Preheat your oven to 350 degrees F. Generously grease or line a standard 8"x8" baking pan and set aside (I used a silicone pan and did not grease or line it).
In a large bowl, whisk together the flours, sugar, cocoa powder, baking powder and salt. Add in the water, applesauce and vanilla extract and mix until just combined.
Transfer half of the batter into your prepared baking pan. Then add the salted caramel sauce. Top with the remaining brownie batter. Swirl with a knife if desired.
Bake in your preheated oven for 30-35 minutes or until the brownies no longer jiggle when you shake the pan. Allow the brownies to cool before serving.
Brownies should be stored in an airtight container at room temperature or in the refrigerator and will keep for at least a week.
Yield: One 8"x8" pan, about 16 servings
Source: Adapted from Allrecipes.com