Vegan Chocolate Chip Brownies + Vegan Caramel Butterscotch Sauce

Vegan Chocolate Chip Brownies + Vegan Caramel Butterscotch Sauce Rich Bitch Cooking Blog

I’m building my baking skills. My former self would tell you that I can’t bake to save my life…or follow a recipe (which is required in baking). But look at that picture above, I (kinda) followed TWO recipes! It’s like I’m finally becoming an adult, I can do things. The brownie recipe started like a train wreck but by the end all was well. The original recipe, as posted below, I don’t think mentioned adding liquid but I used a very thick almond butter so with every dry ingredent I added I’d include a splash of almond milk. It took longer to bake but tastes epic! Double chocolate brownies is in my fridge. I love waking up to ready to eat dessert.

Brownies:

  1. 1/3 cup apple sauce
  2. 1 cup nut butter (I use super thick almond)
  3. Then mixed those 2 up with a splash of almond milk
  4. Then I added 6 TB flour, 6 TB cocoa & 2/3 cup (brown) sugar mixing with more almond milk
  5. I mixed in 1/2 cup mini chocolate chips
  6. FORGOT to add dash of salt & 1.5 ts baking soda <— didn’t matter
  7. Baked at 375 for about 25 minutes but checked on them a lot after 15 minutes

Caramel Butterscotch Sauce:

  1. Put 4 TB of brown sugar in a pan with 2 TB agave or maple
  2. Carefully dissolve the sugar on low-med heat (heat not required but speeds up the process)
  3. Turn off heat and stir in some vegan yogurt
  4. Put in fridge to cool (it will slightly thicken, add cornstarch to really thicken it)

For more details on either of these recipes watch my videos below. Both of these recipes were inspired by the same awesome blogger; brownie & sauce.

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