Coconut Macaroon Crust Brownies with Caramel & Sea Salt (Dairy free)

I can never say no to brownies. A friend of mine can’t have any dairy and she told me she never has brownies anymore because of that. And that got me thinking to make a dairy free version. These brownies are super decadent. I love the coconut and chocolate combo. And you can never go wrong with salted caramel.

This recipe is for a 22cm square baking dish.

Ingredients:

For the coconut crust:

1 egg white

2 cups of unsweetened shredded coconut

½ cup of coconut condensed milk

Pinch of salt

For the brownie:

130grs of dark chocolate, chopped (I used 70% dark chocolate)

¼ cup of vegetable oil

½ cup of sugar

2 eggs

1 egg yolk

½ teaspoon of vanilla extract

¼ cup plus 1 tablespoon of all-purpose flour

1 teaspoon of vanilla essence

Pinch of salt

For the vegan caramel:

½ cup of sugar

2 tablespoons of water

¼ cup of coconut milk

1/2 teaspoon of vanilla essence

½ tablespoon of margarine

Extra:

Sea salt for sprinkling on top

 

Preheat your oven to 180C/350F and line your baking dish with parchment paper.

Start by making the coconut macaroon crust. Place egg white, condensed milk, shredded coconut and salt in a large bowl. Mix well. Then press it into the bottom of your prepared baking mold. Try to make the crust as even as possible. I used the back of a spoon to press it into the mold.

Bake it for about 13 minutes until the edges are golden brown. Be careful that the edges don’t burn. Remove it from the oven and set it aside.

To make the brownie batter: place the chopped chocolate and vegetable oil in a microwave-safe bowl.  Microwave it for 30 second intervals, stirring in between until it is completely melted. Then allow it to cool down for a few minutes.

In a medium bowl, whisk the sugar with the vanilla, eggs and egg yolk. Then slowly whisk in the melted chocolate (make sure it’s not very hot, otherwise it will curdle the eggs). Then add the flour and salt. Whisk until everything is combined. Carefully pour the brownie batter over the cookie crust. Bake it for 25 minutes. Then set it aside to cool down in the mold.

To make the vegan caramel: place the sugar and water in a medium saucepan over medium heat. Cook without stirring until the sugar has turned amber in color, swirling the pan from time to time. Then slowly add the coconut milk and vanilla. Mix it well with a wooden spoon. Then add the margarine. Stir until well combined, and then transfer it to a bowl.

Drizzle some of the caramel over the brownies and then sprinkle with a bit of sea salt. If the caramel has cooled down and gotten hard, just microwave it for a few seconds to loosen it up again. Enjoy!

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Mini Brownie Cookie Sandwiches Stuffed with Salted Caramel Ice Cream

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It’s taken me ages to post this recipe. If you follow me on Snapchat, you’ve probably already seen it last month. I love the combination of the salted caramel in the ice cream with the brownie cookies. They make great little treats which would be very welcome in this heat.

While I was testing this ice cream recipe, on the first batch I didn’t add enough salt but that (not salty) ice cream was great to make affogato. So if you feel like making normal caramel ice cream, just skip on the salt and enjoy it with some espresso.

This recipe makes about 20 mini ice cream sandwiches.

Ingredients:

For the salted caramel ice cream:

For the salted caramel:

1 cup of sugar (212grs)

2 teaspoons of sea salt like Maldon

2 tablespoons of butter

1 cup of cream (250ml)

For the ice cream base:

2 ½ cups of whole milk (470ml)

1 cup of cream (250ml)

1 teaspoon of vanilla essence

¼ cup of sugar

4 egg yolks

For the cookies:

100grs of dark chocolate, chopped

113grs of butter

1 ½ cups of all-purpose flour

2 eggs

1 egg yolk

¾ of a cup of brown sugar, packed

½ cup of sugar

1 teaspoon of vanilla essence

2 teaspoons of cornstarch

1 teaspoon of baking soda

Pinch of salt

¼ cup of cocoa powder

 

Start by making the salted caramel. Melt the sugar in a medium saucepan over medium heat until it becomes amber in color. Swirl the pan around to avoid the edges from burning. This will take about 9 minutes. Off the heat add the butter, salt and cream. Over medium-low heat, stir until the caramel dissolves again and there are no lumps. This will take about 10 minutes. Then carefully pour the caramel into a large bowl. Be slow so if there are any chunks of caramel, they will stay at the button of the pan and then discard them. Allow it to cool down while you make the ice cream base.

To make the ice cream base, place the egg yolks in a bowl and whisk them with the sugar.

Place the milk, cream and vanilla essence in a saucepan over medium heat. Once it comes to a simmer, slowly pour it into the yolk mixture while whisking. Then transfer it back to the saucepan over medium heat and stir for about 5 minutes until it thickens and coats the back of a spoon. You know it’s ready when you draw a line with your finger on the back of a spoon and it stays.

Place a fine sieve over the bowl with the caramel. Carefully pour the ice cream base over the caramel. Remove the sieve. Whisk so that the caramel is well combined with the ice cream base. Allow it to come to room temperature and the place it in the fridge until it is completely cold. Once it is cold, freeze it in an ice cream machine according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze for at least 4 hours or better overnight.

To make the cookies, place the butter and chopped dark chocolate in a small bowl. Melt it in the microwave for 30 second intervals, stirring in between until the chocolate has melted completely. Then allow it to cool down.

Mix the flour, baking soda, cornstarch, salt and cocoa powder in another bowl.

In a separate bowl, whisk the eggs, egg yolk, sugars and vanilla. Then slowly whisk in the cooled melted chocolate.

Then add the flour mixture to the chocolate mixture in batches. Mix until everything is combined.

Then allow the dough to chill in the fridge for 2 hours.

Once the cookie dough has chilled, preheat your oven to 180C/350F and line a baking sheet with parchment paper. Take the cookie dough out of the fridge and grab about 1 tablespoon of cookie dough and roll it into a ball using your hands. Place it on the prepared baking sheet. Repeat for the rest, leaving some space in between each ball. Bake the cookies for 9 minutes. While a batch is baking, keep the remaining cookie dough in the fridge.

Let the cookies rest in the baking sheet for 10 minutes before transferring them to a cooling rack.

Once your cookies are cooled, start making the ice cream sandwiches. To store them, just wrapped them separately in plastic wrap and freeze them. Enjoy!

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