Vegan Milky Way Swirl Brownies

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Fall is in full swing, the leaves are falling from the trees, there is a chill in the air, and I am feeling really good because I love this moderate/cool weather. It is the perfect time of the year for a long run, walk outside in the woods to admire the trees, or trip to the pumpkin patch or local orchard. Last weekend I went for a long run, then went for a nice walk with Eric to enjoy the scenery. It was the perfect day! Chilly in the AM, warm in the afternoon. This time of year makes me happy!

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You know what else makes me happy? Warming up my kitchen with the oven in the Fall. I have been doing this almost every day lately. If not for dinner, for a delicious baked good. Last night it was brownies. My Mom asked me if I would make her a Halloween candy themed chocolate dessert for her to take to a gathering with her friends and I was all for it! We decided on Milky Way Brownies.

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Brownies are always great to bring to a gathering, most people love them, and it is easy to make a pan of bars and simply cut them up to serve them. Plus…brownies are awesome! Nobody can possibly be in a bad mood while making brownies, I often make them after I have had a hard day to make it better. For these, I made my classic vegan brownie batter with avocado oil which makes the most luscious rich brownies you can imagine. I mean seriously, I brought some to work in the past, and everyone loved them and didn’t even know they were vegan. Next, I made a rich swirl for the brownies that reminded me of the milky way filling, and a luscious date caramel to top them off all swirled together into deliciousness.

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These smelled amazing while baking! I couldn’t wait to try them (although, I did try the components before assembling them and baking them and they were all delicious). But I had to wait until the next day because I wanted them to cool totally so I could slice them and still have them look pretty. That is a trick for bars, brownies or cakes. If you want the slices or cuts to look pretty and straight and not gooey, chill them overnight. Anyways, once we tried them, they tasted fabulous! Rich, decadent, and so good you would not have guessed they were vegan or gluten free. I would be proud to serve these guys at a party or gathering!

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Vegan Milky Way Swirl Brownies
Makes 16

Caramel:

  • 1/2 cup soft medjool dates, pitted (if they are not soft, soak them in water and drain well first)
  • 2 Tbsp almond butter
  • 1 Tbsp maple syrup
  • 1/8 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/4 cup filtered water (or as needed)

 

Swirl:

  • 3/4 cup thick coconut milk (from the top of a chilled can)
  • 1/2 cup cashew butter (or almond butter will also work here)
  • 2 Tbsp maple syrup
  • 1/8 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1 tsp maple extract (optional)
  • 2 tsp cacao powder or unsweetened cocoa powder
  • 2 Tbsp arrowroot starch or cornstarch

 

Brownies:

  • 1/2 cup avocado oil
  • 1/4 cup almond butter
  • 1 cup coconut sugar
  • 1/4 cup plus 2 Tbsp reduced aquafaba or 2 flax eggs*
  • 2 teaspoon vanilla extract
  • 1 cup Bob's Red Mill gluten free all-purpose flour
  • 1/2 cup cacao powder or unsweetened cocoa powder
  • 1/4 teaspoon sea salt
  • ½ cup vegan chocolate chips

 

Directions:

  1. To make the caramel, combine all ingredients in a blender and blend until smooth (adding a little water if necessary, it should be the consistency of pourable but still thick caramel). Pour into a bowl and set aside.
  2. To make the swirl, combine all ingredients in a blender and blend until smooth. Pour into a bowl and set aside.
    To make the brownies, pre-heat the oven to 350F degrees.
  3. Whisk together the sugar, oil and almond butter until well combined and the sugar is starting to break down. Add the aquafaba and vanilla and beat until smooth. Add the flour, cacao powder and sea salt and beat until smooth.
  4. Scrape the batter into a greased 8x8 inch pan, then drop the swirl and caramel over it in 2 Tbsp amounts, and swirl it with a knife.
  5. Sprinkle with chocolate chips. Place in the oven, and Bake for about 30-35 minutes or until set (but do not over bake).
  6. Let cool before cutting into bars.

*The aquafaba is the liquid from cooked or canned chickpeas. You want it to be thick like egg whites. If you are wanting to make flax eggs, simply mix together 2 Tbsp ground flax seeds, and 6 Tbsp filtered water and let sit in the refrigerator for 15 minutes before using in the recipe.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

4 Comments
  1. Jackie
    December 4, 2016 at 18:03
    Reply

    Hi Amy! You have a wonderful blog. I was browsing your brownie recipes and noticed that you've experimented with a variety of different oils. Between those that you've tested, which do you prefer? I usually use coconut oil in desserts, though am curious to know how avocado oil compares, particularly in brownies.

    • December 5, 2016 at 03:10
      Reply

      In baked goods, coconut oil hardens when cool, which is why now most of the time I use avocado oil which stays soft when cool or refrigerated. I am not a fan of hard cakes and brownies ;). Coconut oil works good in raw desserts though, when you want to firm them up when refrigerated.

  2. Shahana
    October 13, 2017 at 17:22
    Reply

    Hi Amy, Can I use regular all purpose flour, as well as eggs? How many eggs would I use? Thanks!

    • October 13, 2017 at 23:05
      Reply

      I Shahana, I am not sure. This is a vegan recipe, so I never use eggs and would not know how many would go into this recipe. As far as the flour goes though, yes all purpose will work.

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