Eggless Salted Caramel Brownies
Eggless brownies elevated by swirls of salty-sweet salted caramel!
Ingredients
- 165 gm all purpose flour
- 200 gm caster sugar
- 42 gm cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- 120 ml water
- 120 ml refined oil
- ½ tsp vanilla extract
- salted caramel sauce (you can make your own using this recipe; if you prefer store-bought, we recommend Sprig’s Salted Caramel Spread) *
Instructions
- Preheat the oven to 175 degrees C. Grease and line an 8 inch square tine with parchment paper and set aside.
- Sift together the flour, caster sugar, cocoa powder, baking powder and salt and whisk to combine.
- In another bowl, whisk together the water, oil and vanilla.
- Add the dry ingredients to the wet ingredients and gently whisk to combine making sure that all the dry ingredients are well mixed in.
- Transfer the batter to the prepared tin and evenly spread out.*
- Place dollops of the salted caramel sauce onto the surface. Using a knife / skewer, swirl the salted caramel through the batter to create a marble effect.
- Bake in the preheated oven for about 20 minutes.
- Remove from the oven and allow to cool completely before removing from the tin.
- You can pipe / spread some salted caramel over the top of the brownie to finish.
Notes
If you prefer a classic eggless brownies recipe, you can also bake these brownies without salted caramel. Once you have transferred the batter to the prepared tin, bake in a preheated oven for about 20 minutes until the brownies have mostly baked through and a skewer inserted in the centre comes out almost clean with a few crumbs attached. Allow the brownie to cool completely before removing from the tin and cutting!