Dark and Fudgy Walnut Brownie Sundaes with Coconut Caramel Sauce Recipe

Dark and Fudgy Walnut Brownie Sundaes with Coconut Caramel Sauce Recipe - Brownies turn out moist and fudgy when you make them in the Instant Pot because the steam keeps them from drying out. They’ll emerge from the pot looking kind of jiggly and strange, but have some faith and patience—after they’ve cooled for a couple hours, they set beautifully. Slice the brownies into wedges (they cook in a circular cake pan) and serve them with big scoops of vegan ice cream, then, for the pièce de résistance, top them with the easiest caramel sauce you’ll ever make.

Serves 8
Dark and Fudgy Walnut Brownie Sundaes with Coconut Caramel Sauce Recipe

Ingredients for Dark and Fudgy Walnut Brownie Sundaes with Coconut Caramel Sauce:

  • 3 tablespoons egg replacer powder
  • 6 tablespoons water
  • ¾ cup vegan shortening, melted and cooled (I recommend Nutiva or Earth Balance brand)
  • 1½ teaspoons instant coffee crystals or espresso powder
  • 1½ teaspoons vanilla extract
  • 1 cup turbinado or organic cane sugar
  • ½ teaspoon fine sea salt
  • ¼ cup unsweetened nondairy milk
  • ¾ cup all-purpose flour
  • ¾ cup cocoa powder
  • ¾ cup chocolate chips
  • ¾ cup walnut halves and pieces, toasted

Coconut Caramel Sauce (Makes about 1 Cup)
  • 1 (11¼-ounce) can sweetened condensed coconut milk
  • Coconut vanilla ice cream for serving

Directions for Dark and Fudgy Walnut Brownie Sundaes with Coconut Caramel Sauce:

  1. Line the base of a 7-inch round springform or push-up pan with an 8-inch round of parchment paper. If using a springform pan, secure the collar on the pan, closing it onto the base so that the parchment round is clamped in. Lightly grease the sides of the pan with oil or nonstick cooking spray.
  2. In a small bowl, stir together the egg replacer and water, using a spoon to mash any lumps of egg replacer against the side of the bowl. Set aside.
  3. In a mixing bowl, whisk together the shortening, instant coffee, vanilla, sugar, and salt. Whisk in the nondairy milk and egg replacer mixture. Stir in the flour and cocoa powder, just until the dry ingredients are incorporated. Fold in the chocolate chips and walnuts.
  4. Transfer the batter to the prepared pan; it will be very thick. Use a spatula to pat it out into an even layer. Cover the pan tightly with aluminum foil, then place the pan on a long-handled silicone steam rack.
  5. Pour 1½ cups water into the Instant Pot. Holding the handles of the steam rack, lower it into the pot.
  6. Secure the lid and set the Pressure Release to Sealing. Select the Cake, Pressure Cook, or Manual setting and set the cooking time for 45 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  7. When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, grab the handles of the steam rack, lift the rack out of the pot, and set the pan on a cooling rack. Remove the aluminum foil, taking care not to let any condensation that has settled on the aluminum foil drip onto the brownies.
  8. Let the brownies cool for at least 2 hours, or up to 24 hours, before serving.
  9. While the brownies are cooling, make the coconut caramel sauce: Pour 1 cup water into the Instant Pot and place a wire metal steam rack inside. Place the unopened can of sweetened condensed coconut milk in the center of the rack.
  10. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 45 minutes, then deselect the Keep Warm setting so that the pot will turn off when the cooking program ends. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)
  11. When the cooking program ends, leave the can in the pot to cool for 2 hours, undisturbed.
  12. After 2 hours, open the pot and remove the can; it will still be a bit warm. You can use the caramel while it is still warm, or chill in the refrigerator for a few hours, where it will thicken a bit. After opening the can, transfer the caramel to an airtight container and store, refrigerated, for up to 1 month.
  13. When the brownies are cool, slice them into wedges, transfer to serving plates, and serve with a scoop of ice cream and caramel sauce drizzled on top.

The caramel sauce takes just under 3 hours to make, including cooling time in the Instant Pot. You can make it while the brownies are cooling, as directed, or make it ahead of time.

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