Salted Caramel Gingerbread Chocolate Brownies (Vegan Gluten-Free)
These Salted Caramel Gingerbread Chocolate Brownies are festive, chocolatey and packed with gingerbread spices. With layers of vegan brownie, a gooey gingerbread caramel and a thick chocolate top, they’re amazing.
Brownies are always a good idea and it’s even better to bake them at Christmastime full of gingerbread spices, wholesome plant-based ingredients and lots of chocolate. These have a chocolatey brownie base with chocolate chunks, and then a layer of fudgy chocolate on top. Add on some gingerbread cookies for a really gingery experience and everyone will love this festive bake.
Why will I love them?
These brownies are amazing:
- Rich, chocolatey and fudgy
- A cross between brownies, caramel twix bars and gingerbread
- Gingery and full of warming spices
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free and nut-free options
- Made with healthier, wholesome ingredients
- Requires only 8 ingredients
- Easy to make in a few steps
- Great for Christmas (or all year long)
- Great to make ahead of time
- Delicious as dessert or as a snack
- Three layers or deliciousness:
- Fudge brownie
- Gooey caramel
- Creamy chocolatey
- Ideal for the whole family
If you already love the sound of these brownies, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourites and recommended products in the “shop the recipe” section.
For the brownie base:
- Peanut butter: the runny smooth kind is best and make sure it’s 100% peanuts or with added salt only. You can use almond or cashew butter too, and swap for sunflower seed butter or tahini to make them nut-free.
- Maple syrup: for sweetness or use agave syrup.
- Coconut oil: to make them rich and “buttery” and to help set the bars.
- Plain or GF plain flour: to keep the bars moist and tender. Use a GF flour with xanthan gum or add ¼ tsp of your own.
- Cocoa powder: this makes the bars really chocolatey, or you can use cacao powder.
- Ground ginger: to add lots of gingerbread flavour through.
- Salt: for flavour.
- Dark chocolate: I love the Divine Dark 85% Chocolate chopped up, or you can use chocolate chips or buttons.
And for the caramel it’s similar ingredients:
- Peanut butter
- Maple syrup
- Coconut oil
- Ground ginger
Finally for the chocolate top, we need more dark chocolate, peanut butter and top all of this with some gingerbread cookies (either homemade or shop-bought).
Are these gluten-free and nut-free?
These are easily gluten-free, as long as you use GF flour and add ¼ tsp xanthan gum if your blend does not have it in already. Keep these nut-free by swapping the peanut butter for sunflower seed butter or tahini.
How do I make them?
To make these brownies:
- Combine the wet ingredients for the brownie base: until smooth.
- Sift in the dry ingredients: and fold to a thick batter.
- Fold in the chocolate chunks: and smooth into the baking tin.
- Bake for 14 minutes: until crinkling on top.
- Allow to cool for 30 minutes: but not cool completely.
- Whisk together the caramel ingredients: until smooth.
- Pour the caramel over the brownies: and transfer to the fridge to set.
- Pour over the melted chocolate and peanut butter: and smooth over.
- Decorate with gingerbread cookies: and chill in the fridge.
- Slice the brownies with a warm sharp knife: and enjoy.
How long will they last?
These brownies will keep for 3-5 days in the fridge, but best enjoyed at room temperature. You can keep the brownies in the freezer, wrapped well, for 1 month and allow to defrost before eating.
What else can I bake?
For more Christmassy ideas:
- Chocolate Snowman Cupcakes
- Chocolate Orange Salami
- No Bake Gingerbread Cheesecake
- Orange Cream Cheese Mince Pies
- Christmas Pudding Chocolate Tiffin
Salted Caramel Gingerbread Chocolate Brownies (Vegan Gluten-Free)
These Salted Caramel Gingerbread Chocolate Brownies are festive, chocolatey and packed with gingerbread spices. With layers of vegan brownie, a gooey gingerbread caramel and a thick chocolate top, they’re amazing.
Ingredients
For the Brownies:
- 60g runny smooth peanut butter
- 40ml maple syrup
- 30g coconut oil, melted
- 35g plain or GF plain flour
- 25g cocoa powder
- ½ tsp ground ginger
- Pinch of salt
- 45g dark chocolate, chopped small
For the Salted Caramel:
- 100g smooth runny peanut butter
- 60ml maple syrup
- 60g coconut oil, melted
- ½ tsp ground ginger
- Pinch of salt
For the Chocolate Top:
- 135g dark chocolate, chopped small
- 30g smooth runny peanut butter
- 9 mini gingerbread cookies
Instructions
- Preheat the oven to 160Fan/180ºC and line a 6-inch/15-cm square tin with parchment paper.
- For the brownies, whisk together the peanut butter, maple syrup and coconut oil until smooth. Now sift in the flour, cocoa powder and ginger. Add the salt and stir to a thick, shiny batter. Fold in the chopped chocolate.
- Spread the batter into the tin and smooth over the top.
- Bake for 13-14 minutes, until shiny on top. Allow to cool in the tin for 30 minutes.
- For the caramel, whisk together all of the ingredient in a small bowl until smooth.
- Once the brownies have cooled slightly, pour the caramel over the top, filling in all the gaps and then chill in the fridge for 1 hour, or until set firm to touch.
- To make the chocolate top, add the chocolate and peanut butter to a small bowl and heat in the microwave or over a pan of simmering water until melted.
- Pour the chocolate over the set caramel and then place on the gingerbread cookies.
- Return to the fridge for 30 minutes, until the chocolate has set.
- Remove from the tin and use a sharp, warmed knife to slice into 9 squares. Keep leftovers in a sealed container for 3-5 days, in the fridge overnight but best enjoyed at room temperature. Freezer bars for 1 month, wrapped well, and allow to defrost before eating.
Notes
You can also double this recipe and bake in an 8-inch/20-cm square tin, just bake for 2-3 minutes longer.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Salted Caramel Gingerbread Chocolate Brownies so please please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With gingerbread love x
p.s. this recipe was first made with Divine Chocolate who I love. This blog post is not sponsored and all opinions are my own.
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