Dark Chocolate Pistachio Crunch Caramel Brownies (Vegan Gluten-Free)
These Dark Chocolate Pistachio Crunch Caramel Brownies are rich, fudgy and packed with pistachios, chocolate and caramel. These brownies are naturally vegan, easily gluten-free and are so decadent, yet made with wholesome ingredients.
These brownies are inspired by the viral Dubai chocolate bar, which features a thick chocolate shell and a crunchy pistachio paste filling. The classic bar uses broken up crispy filo pastry, so to make it more wholesome, I have opted for crunchy cornflake cereal, but you can use other crispy cereal, too. The base is a baked brownie to make these melt-in-the-mouth delicious and they use simple ingredients, too.
Why will I love these brownies?
These brownies are amazing:
- Rich, fudgy, decadent and gooey
- With a rich chocolate brownie base
- A gooey crunchy sticky caramel middle
- A fudge chocolate ganache top
- Made with more wholesome ingredients
- Naturally plant-based, egg-free and dairy-free
- Easily gluten-free
- With nut-free options
- Great to make ahead to time
- A fun twist on the viral Dubai chocolate bar
- With an added brownie base
- A gooey pistachio paste caramel
- With cereal flakes instead of crushed pastry
- Made with Natures Charm range of products
- Ideal to make for friends and family
- Delicious as dessert or a snack
- Keep well in the fridge for 5-7 days
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 recommended and favourite products in the “shop the recipe” section.
For the brownie base:
- Almond butter: make sure this is runny and smooth for the best brownies. Feel free to swap this for cashew or peanut butter, too.
- Maple syrup: for sweetness. You can also use agave syrup.
- Oat milk: I use the Natures Charm evaporated oat milk, which is thicker and creamier than regular oat milk, creating a more luxurious texture, but you can use regular oat, soya, coconut or almond milk.
- Olive oil: to add moisture and richness.
- Plain or GF plain flour: to keep the brownies light and fudgy. If using gluten-free flour, make sure it contains xanthan gum or add 1/8 tsp of your own.
- Cocoa powder: for the chocolatey goodness. Make sure it’s 100% cocoa.
- Salt: for flavour.
To make the caramel crunch:
- Pistachio paste: or you can use 100% pistachio butter. You can find both in large food supermarkets or online.
- Maple syrup: as above.
- Coconut oil: to allow the caramel to set firm enough to slice.
- Sweetened condensed oat milk: this is from Natures Charm and makes the caramel so sticky and gooey. They also have a coconut-based version.
Finally for the chocolate top:
- Dark chocolate: or any dairy-free milk chocolate bar, chips or buttons.
- Almond butter: this allows the chocolate top to set fudgy.
- Pistachio paste: to swirl on top.
Are these gluten-free and nut-free?
These are easily gluten-free, as long as you use gluten-free flour and check your other ingredients. Also check that your oat flour is gluten-free. These contain a lot of nuts, and the pistachios are important for the overall flavour, but you can swap all the almond and pistachio butter for tahini or sunflower seed butter.
How do I make them?
You can make these brownies in a few steps:
- Whisk together the wet ingredients for the brownies: until smooth.
- Sift in the dry ingredients: and whisk again.
- Pour the brownies into the tin: and bake until crispy and shiny on top.
- Allow the brownies to cool: in the tin.
- Whisk the caramel ingredients: and fold in the cereal.
- Pour the caramel crunch over the brownies: and chill in the fridge.
- Melt the chocolate and almond butter: and pour over the caramel.
- Swirl on the pistachio butter: and allow to set again.
- Remove from the tin to slice and enjoy: keep in the fridge.
How long will they last?
These brownies will keep in a sealed container for 5-7 days in the fridge, best eaten at room temperature.
What other recipes can I try?
For more brownies and bars:
- Chocolate Raspberry Fudge Brownies
- Cookie Dough Chocolate Crispy Slices
- Pistachio White Chocolate Raspberry Blondies
- Chocolate Cinnamon Caramel Crunch Bars
- Date Pecan Caramel Bars
Dark Chocolate Pistachio Crunch Caramel Brownies (Vegan Gluten-Free)
These Dark Chocolate Pistachio Crunch Caramel Brownies are rich, fudgy and packed with pistachios, chocolate and caramel. These brownies are naturally vegan, easily gluten-free and are so decadent, yet made with wholesome ingredients.
Ingredients
For the Brownie Base:
- 80g runny smooth almond butter
- 30ml maple syrup
- 30ml oat milk
- 30ml olive oil
- 35g plain or GF plain flour
- 25g cocoa powder
- A pinch of salt
For the Pistachio Filling:
- 100g smooth pistachio paste
- 80ml maple syrup
- 60ml melted and cooled coconut oil
- 40g sweetened condensed oat milk
- 20g flaked crispy cereal
For the Chocolate Top:
- 120g dark chocolate, chopped small
- 1 tbsp smooth runny almond butter
- 2 tbsp smooth pistachio paste
Instructions
- Preheat the oven to 160Fan/180ºC and line a 6-inch/15-cm square tin with parchment paper.
- In a mixing bowl, whisk together the almond butter, maple syrup, oat evaporated milk and olive oil until smooth. Sift in the plain flour and cocoa powder and add the salt. Stir to a thick smooth batter.
- Pour the brownie batter into the tin and smooth over the top. Bake for 13 minutes, until starting to crinkle on top.
- Remove from the oven and place on a wire rack for 30 minutes to start to cool down.
- To make the pistachio caramel middle, whisk together the pistachio paste, maple syrup, coconut oil, sweetened condensed oat milk with a pinch of salt, until smooth. Crush the cereal and stir into the caramel.
- Pour the caramel over the brownie base and smooth out. Transfer to the fridge to set for 45-60 minutes.
- When the caramel has set, make the topping. Add the chocolate and almond butter to a heatproof bowl and warm together in the microwave or over a pan of simmering water until melted.
- Pour the chocolate over the middle and smooth out. Drop spoonfuls of pistachio butter on top and swirl through.
- Place in the fridge to set for 30 minutes and then carefully remove from the tin and use a warm sharp knife to slice into 9 squares.
- Enjoy straight away or keep leftovers in a sealed container in the fridge for 5-7 days, although best eaten at room temperature.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Dark Chocolate Pistachio Crunch Caramel Brownies so please let me know in the comments below and leave a star review above. If you do make them, please tag me in your photos, I’m I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pistachio crunch love x
p.s. this recipe is first made with Natures Charm, although all opinions are my own and this blog post is not sponsored.
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