Salted Caramel Brownies

Being able to quickly whip up vegan caramel with a few kitchen essentials is an absolute life-changer. We always keep a hefty store of cashews in the house for this very reason (& for vegan cheese sauce of course!)

Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes


450g brownie mix

30g melted margarine

90g boiling water

50g cashews

50g plant-based milk

100g granulated/ caster sugar

Sprinkle of salt


To make the caramel:

Soak the cashews in boiling water for 20+ mins (the longer the better)

Blend with the plant-based milk until smooth (add extra dashes of milk if it's stubborn to blend)

Add the sugar to a dry pan on high heat

Stir continuously until it forms a brown viscous liquid

Remove from the heat and add the cashew cream

Stir VERY QUICKLY to combine & prevent any lumps forming

Store in the fridge until ready to use

Preheat the oven to 200'C/180'C fan

In a large bowl, combine the brownie mix, margarine and boiling water

Transfer the mix to a lined baking tin so that the mix is 1 inch deep

Swirl in your vegan caramel, sprinkle on some salt and bake for 20-25 minutes.

Allow to cool before cutting.