Vegan Argentine Dulce de Leche Fudge Brownies
This vegan Argentine dulce de leche fudge brownie recipe combines the rich flavors of caramel and chocolate in a simple yet impressive dessert. Easy to make and perfect for sharing with friends and family, these gluten-free brownies are sure to be a hit!
Allergens
None
Ingredients
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup dulce de leche (vegan)
- 3 tbsp cocoa powder
- 1/4 tsp salt
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened almond milk
- 1/2 tsp vanilla extract
- 1/3 cup vegan chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together almond flour, coconut sugar, cocoa powder, and salt.
- Add melted coconut oil, almond milk, and vanilla extract, stirring until well combined. Fold in the vegan chocolate chips.
- Pour half of the batter into the prepared pan and spread evenly. Dollop spoonfuls of dulce de leche on top, then cover with the remaining batter. Swirl the dulce de leche into the batter using a skewer or knife for a marble effect.
- Bake for 20 25 minutes, until a toothpick inserted in the center comes out with only a few crumbs attached. Allow to cool completely before cutting into squares.
Chef’s Insight
To enhance the aroma, allow the brownies to cool completely before cutting. The flavors intensify as they rest.
Notes
This recipe is vegan-friendly and can easily be made gluten-free.