A firm, fudgy brownie makes up the base for these vegan millionaire brownies and a thick, gooey caramel adds the perfect topping. Sprinkled with crunchy shortbread pieces, they are the ultimate decadent dessert.
Staying away from chocolate in winter is hard. Don’t you agree?
With the cold, long nights and the dreary winter days, I’ve found these vegan millionaire brownies to be an excellent comfort food. I’m not saying you should them every day until Spring (of course). But coming home on a cold night to some cosy pyjamas and warmed up vegan millionaire brownies? Amazing.
Vegan millionaire brownies recipe
I created this vegan millionaire brownie recipe off the back of my fudgy vegan brownies recipe. I made a few recipe changes to the brownie this time around but it’s just as good! The idea came as I was making my vegan gluten-free shortbread the other week. I imagined how delicious the shortbread would taste covered in chocolate, and then I had the genius idea of pairing it with brownies. After all, my brownie recipe has been the most popular recipe on my blog so far! Once I‘d made the shortbread brownies, I added the top layer of gooey vegan caramel to create the end result. Perfection.
I also think these brownies would make an excellent edible Christmas gift for your family or friends. I say this because not only do they look pretty but also because my non-vegan family loved them. So much in fact, that when I went to get one from the fridge the next day, they were ALL gone. Every last one. All they had left was the baking sheet and a few crumbs. I’m sure that speaks for itself!
I know you will absolutely love these vegan millionaire brownies and I hope they help keep you cosy in the upcoming winter nights. If you make them, be sure to tag me on Instagram so I can see your beautiful creations.
VEGAN MILLIONAIRE BROWNIES
For the brownie
- 185 g Dark chocolate 70%+ cocoa
- 185 g Vegan butter
- 9 Tablespoons aqua faba chickpea water
- 275 g Sugar
- 85 g Plain flour
- 40 g Cocoa powder
- 4 Pieces of this vegan gluten-free shortbread or store-bought vegan shortbread
For the caramel
- 250 ml Full-fat coconut milk
- 150 g Brown sugar
Preheat oven to 180C/ Gas 4 and line a 20cm pan.
Melt the chocolate and butter together over a low heat.
In a separate bowl, whisk the aqua faba with an electric whisk for a few minutes until frothy. Add the sugar in, a little at a time, and continue whisking until thick and glossy. This will take around 5 minutes.
Pour the melted chocolate into the aqua faba mixture and stir gently.
Add the flour and cocoa powder and fold in.
Chop the shortbread into small chunks and add to the batter. Leave a few pieces aside for sprinkling on top.
Bake for 25-30 minutes until the center is firm and not wobbly.
Leave to cool in the pan and refrigerate for 2 hours to firm up.
For the caramel
Add both ingredients to a pot and stir continuously over a high heat until it starts to thicken.
Leave to rest for 5 minutes then pour over the chilled brownies.
Sprinkle with remaining shortbread pieces and chill for 1 more hour.