Imagine chocolate peanut butter cups mixed with a white brownie, then drizzled in salted caramel. These are magnificent and super straightforward to make!
12 people40 minutes60 minutes
100gDark Chocolate Chips
2tbspGround Flax Seeds
(peanut or almond or tahini)
For the Carmel
Preheat your oven to 160°C (fan).
In a mug, add the ground flax seeds and mix well with 6 tbsp of water. Leave to sit for 5 minutes, this will coagulate to form the flax eggs.
Line a brownie tray (30cm x 20cm) with baking parchment paper.
Sieve the flour, sugar, and salt into a large mixing bowl and mix.
Melt the plant-based butter and add in the peanut butter/almond butter with the oat milk, flax egg and vanilla extract. Whisk until fully combined - don't worry if there are some chunky peanuts, this will add a nice bite!
Make a well in the centre of the flour, sugar, and salt mix and pour in the peanut butter mix. Stir until combined.
Gently fold in the chocolate chips to the mixed batter and transfer to the lined baking tray. Smooth the top.
Bake in the preheated oven for 30 minutes or until a wooden skewer comes out clean. Leave to cool while you make your caramel.
For the caramel: Take a medium saucepan and add in the sugar along with 4 tbsp of water, stir to ensure all the sugar is mixed with the water. Place on medium heat until the sugar has dissolved (five minutes - the mixture should go clear). Leave to bubble without stirring for five minutes or longer until it turns lightly golden.
Once golden, remove from the heat and add in the butter and oat milk. Mix through until melted and well combined. Sprinkle over a generous pinch of salt. You want to ensure you have a super smooth caramel.
Carefully drizzle over the top of the blondies and enjoy!