Dark Chocolate Pistachio Crunch Caramel Brownies (Vegan Gluten-Free) Recipe

Introduction

These Dark Chocolate Pistachio Crunch Caramel Brownies are a decadent treat that’s both vegan and gluten-free. Featuring a rich almond butter brownie base with a crunchy pistachio caramel middle and a smooth dark chocolate topping, they offer a perfect combination of textures and flavors.

Ingredients

• 80g runny smooth almond butter
• 30ml maple syrup
• 30ml oat milk
• 30ml olive oil
• 35g plain or gluten-free plain flour
• 25g cocoa powder
• A pinch of salt
• 100g smooth pistachio paste
• 80ml maple syrup
• 60ml melted and cooled coconut oil
• 40g sweetened condensed oat milk
• 20g flaked crispy cereal
• 120g dark chocolate, chopped small
• 1 tbsp smooth runny almond butter
• 2 tbsp smooth pistachio paste

Instructions

1. Step 1: Preheat the oven to 160ºC fan (180ºC conventional) and line a 6-inch (15-cm) square tin with parchment paper.
2. Step 2: In a mixing bowl, whisk together the almond butter, maple syrup, oat milk, and olive oil until smooth. Sift in the flour and cocoa powder, then add a pinch of salt. Stir until you have a thick, smooth batter.
3. Step 3: Pour the brownie batter into the prepared tin and smooth the top. Bake for 13 minutes, until the surface starts to crinkle.
4. Step 4: Remove the tin from the oven and place it on a wire rack to cool for 30 minutes.
5. Step 5: To make the pistachio caramel middle, whisk together the pistachio paste, maple syrup, melted coconut oil, sweetened condensed oat milk, and a pinch of salt until smooth. Crush the crispy cereal and fold it into the caramel mixture.
6. Step 6: Pour the caramel layer over the cooled brownie base and smooth it out evenly. Transfer the tin to the fridge and chill for 45–60 minutes to set.
7. Step 7: Once set, prepare the topping by combining the chopped dark chocolate and almond butter in a heatproof bowl. Gently warm until melted, either in a microwave or over a pan of simmering water.
8. Step 8: Pour the melted chocolate over the caramel layer and smooth it out. Add spoonfuls of pistachio paste on top and swirl gently through the chocolate with a knife or skewer.
9. Step 9: Place the brownies back in the fridge for 30 minutes until the topping is firm. Carefully lift them out of the tin using the parchment paper and slice into 9 squares with a warm, sharp knife.
10. Step 10: Enjoy immediately or store leftovers in a sealed container in the fridge for 5–7 days. For best flavor, bring to room temperature before serving.

Tips & Variations

• Use gluten-free flour to keep the brownies gluten-free without compromising texture.
• Swap pistachio paste for almond or cashew butter if preferred, though the unique pistachio flavor is a highlight.
• If you can’t find sweetened condensed oat milk, try homemade or another plant-based condensed milk substitute.
• For an extra crunch, add a handful of chopped nuts or espresso powder into the brownie batter.
• Use a warm knife between cuts to ensure clean slices without cracking the chocolate topping.

Storage

Store these brownies in an airtight container in the fridge for up to one week. They are best served at room temperature, so allow them to sit out for about 20 minutes before eating. You can also freeze them for up to 2 months; thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other kinds of nut butter instead of almond butter?

Yes, other runny nut butters like cashew or peanut butter can be substituted, but keep in mind that the flavor and texture might vary slightly. Almond butter gives the brownies a rich, smooth base.

Is this recipe suitable for soy-free diets?

Yes, this recipe uses ingredients that are typically soy-free. However, always check labels to ensure that any packaged ingredients like chocolate or condensed oat milk do not contain soy derivatives.

Dark Chocolate Pistachio Crunch Caramel Brownies (Vegan Gluten-Free) Recipe

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These Dark Chocolate Pistachio Crunch Caramel Brownies are a decadent vegan and gluten-free treat featuring a rich almond butter brownie base, a luscious pistachio caramel middle with crispy cereal crunch, and a smooth dark chocolate almond butter topping. Perfectly balanced for a satisfying dessert that caters to gluten-free and vegan diets.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 2 hours 43 minutes
• Yield: 9 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan, Gluten-Free
• Diet: Vegan, Gluten Free

Ingredients

Scale 1x2x3x

Brownie Base

• 80g runny smooth almond butter
• 30ml maple syrup
• 30ml oat milk
• 30ml olive oil
• 35g plain or gluten-free plain flour
• 25g cocoa powder
• A pinch of salt

Pistachio Caramel Middle

• 100g smooth pistachio paste
• 80ml maple syrup
• 60ml melted and cooled coconut oil
• 40g sweetened condensed oat milk
• A pinch of salt
• 20g flaked crispy cereal

Topping

• 120g dark chocolate, chopped small
• 1 tbsp smooth runny almond butter
• 2 tbsp smooth pistachio paste

Instructions

1. Preheat and Prepare the Tin: Preheat the oven to 160°C fan/180ºC conventional and line a 6-inch (15-cm) square tin with parchment paper to prevent sticking.
2. Make the Brownie Batter: In a mixing bowl, whisk together the almond butter, maple syrup, oat milk, and olive oil until smooth. Sift in the flour and cocoa powder and add a pinch of salt. Stir everything together to form a thick, smooth batter.
3. Bake the Brownie Base: Pour the batter into the prepared tin and smooth the surface. Bake for 13 minutes until the top starts to crinkle, indicating it’s partially baked.
4. Cool the Brownie Base: Remove the tin from the oven and place it on a wire rack to cool for 30 minutes to allow the base to firm up slightly.
5. Prepare the Pistachio Caramel: Whisk together the pistachio paste, maple syrup, melted coconut oil, sweetened condensed oat milk, and a pinch of salt until smooth. Crush the flaked crispy cereal and stir it into the caramel mixture evenly.
6. Assemble the Caramel Layer: Pour the pistachio caramel mixture evenly over the cooled brownie base and smooth the top. Transfer the tin to the fridge and chill for 45 to 60 minutes until the caramel layer is set.
7. Make the Chocolate Topping: Place the chopped dark chocolate and almond butter in a heatproof bowl. Gently melt together using a microwave in short bursts or over a pan of simmering water, stirring until fully smooth.
8. Apply the Chocolate Layer: Pour the melted chocolate over the set caramel layer and smooth with a spatula. Drop spoonfuls of pistachio paste on top of the chocolate and gently swirl through with a knife for a marbled effect.
9. Final Chill and Slice: Place the brownies back into the fridge to set for 30 minutes. After chilling, carefully remove from the tin using the parchment paper edges and slice into 9 even squares with a warm, sharp knife for clean cuts.
10. Serve and Store: Enjoy the brownies immediately or store leftovers in a sealed container in the fridge for 5-7 days. They are best served at room temperature for optimal texture and flavor.

Notes

• Use gluten-free plain flour to keep this recipe gluten-free.
• If you don’t have pistachio paste, you can blend shelled pistachios with a small amount of neutral oil until smooth.
• The sweetened condensed oat milk adds creaminess while keeping the recipe vegan.
• For a crunchier texture, substitute crispy cereal with crushed gluten-free biscuits or nuts.
• Allowing the brownie and caramel layers to cool properly before assembling ensures clean layers and easier slicing.
• Use a warm knife to slice to prevent cracking and achieve smooth edges.
• Store leftover brownies in the fridge but bring them to room temperature before serving for the best flavor and texture.

Keywords: vegan brownies, gluten-free dessert, pistachio caramel, dark chocolate brownies, dairy-free caramel brownies