Vegan Salted Toffee Almond Brownies
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Moist and fudgy, these Vegan Salted Toffee Almond Brownies use toffee almond chocolate bars for a simple and easy way to incorporate toffee into brownies!
If you’re looking for more brownie recipes, check out some of my other favorites like Sourdough Chocolate Chip Brownies, Eggless Chocolate Ganache Brownies, or Vegan Toasted Coconut Brownies.
Table of Contents
This easy vegan brownie recipe are one bowl vegan brownies that even the non-vegans in your live will love! Delaney (my husband, and ultimate critic) even is obsessed with these and said they are so fudge and rich!
As a mixer obsessed baker, even I love making one bowl vegan brownies because sometimes you jus want a quick and easy recipe with very minimal clean up. And this easy vegan brownie recipe checks all those boxes!
I use my favorite Lake Champlain Organic Dark Chocolate Toffee Almond Bars in this recipe for vegan Salted Toffee Almond Brownies. This is my quick and easy trick for incorporating toffee into brownies and cookies, just use a chocolate bar with it in there and it’s so easy and so good!
Why You’ll Love This Recipe
Sweet and Salty: Vegan Salted Toffee Almond Brownies offer a luxurious combination of rich chocolate, crunchy almonds, and sweet, buttery toffee pieces, with a hint of sea salt to balance the sweetness.
Plant Based Treat: Made with plant-based ingredients, this easy vegan brownie recipe is a delicious treat for anyone who loves brownies, even if you are not vegan!
Fudge and Moist: The combination of gooey brownie, crunchy almonds, and the crispy, caramelized bits of toffee creates a delightful contrast in textures that makes each bite truly crave worthy!
Ingredients
- Coconut Oil: I use organic coconut oil to keep these free of seed oils. But, you could also use canola, sunflower, or olive oil.
- Cane Sugar: I used Wholesome for this recipe.
- Light Brown Sugar: Always, I use my Homemade Light Brown Sugar.
- Dark Chocolate: I use my favorite organic vegan dark chocolate for melting.
- Vanilla Extract: My favorite is Simply Organic.
- Almond Milk: I use organic almond milk here to compliment the almonds in the chocolate bars. You can use any dairy free milk you have.
- All Purpose Flour: My favorite is Cairnspring Mills!
- Baking Powder and Sea Salt: I use baking powder and fine sea salt.
- Toffee Almond Dark Chocolate Bars: I use Lake Champlain Organic Dark Chocolate Toffee Almond Bars to add both toffee and almonds into these brownies with minimal effort!
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the light brown sugar, cane sugar, cocoa powder, dark chocolate, and coconut oil. Pour the boiling water over the top, and mix on low until combined and the chocolate has melted completely.
Step 3
Add the almond milk, vanilla extract, flour, baking powder, and sea salt in that order. Mix on low to combine just until you don't see flour bits. Add in half the chocolate and mix on low until combined, do not over mix.
Step 4
Transfer to the prepared baking pan and spread evenly. Top with the remaining half of the chocolate.
Step 5
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely in the pan. (If you’re baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 6
Cut into 9 brownies (3 x 3) and store in an airtight container for up to 5 days.
Easy Substitutions
- Use canola, sunflower, or olive oil in place of coconut oil if you want.
- You can use any kind of milk, coconut, oat, or even cow’s milk if you aren’t vegan.
- I use Dutch cocoa powder, but natural will also work (just won’t be as sweet).
- The flaky sea salt is optional, but I’m obsessed with the sweet an salty combo so I think it’s a must!
FAQ’s
Yes, feel free to use coconut milk or oat milk in place of almond.
Yes, but the toffee and almonds come from the chocolate bar. So, if you just use a toffee chocolate bar, you won’t have the almonds. Or if you just use an almond chocolate bar, you won’t have the toffee.
Store in an airtight container for up to 5 days.
Craving More?
Vegan Salted Toffee Almond Brownies
Equipment
- Whisk or Spatula
Ingredients
- 170 grams cane sugar
- 113 grams light brown sugar
- 57 grams Dutch cocoa powder
- 57 grams dark chocolate (chopped)
- 113 grams coconut oil
- ½ cup boiling water
- ½ cup almond milk
- 1 teaspoon vanilla extract
- 255 grams all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- 170 grams Lake Champlain Salted Toffee Almond Chocolate Bars (chopped)
- Flaky sea salt
Instructions
- Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the light brown sugar, cane sugar, cocoa powder, dark chocolate, and coconut oil. Pour the boiling water over the top, and mix on low until combined and the chocolate has melted completely.
- Add the almond milk, vanilla extract, flour, baking powder, and sea salt in that order. Mix on low to combine just until you don't see flour bits. Add in half the chocolate and mix on low until combined, do not over mix.
- Transfer to the prepared baking pan and spread evenly. Top with the remaining half of the chocolate.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely in the pan.
- Cut into 9 brownies (3 x 3) and store in an airtight container for up to 5 days.
Notes
Nutrition
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