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

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★★★★★

4.5 from 50 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/dark-chocolate-pistachio-crunch-caramel-brownies-vegan-gluten-free-recipe/