Made this version with coconut oil and flax eggs. Gluten-free flour used was a mix of tapioca, almond and millet flours.
I put them in the fridge overnight and they tasted even better and got a chewier consistency.
From Fragrant Vanilla Cake
Recipe: http://www.fragrantvanilla.com/vegan-salted-caramel-peanut-butter-brownies/
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