Add the coconut milk (the whole tin including the hard part & liquid part), light brown sugar and vanilla extract to a saucepan on a medium heat.
Stir until it comes to a boil and then continue to stir for around 20 minutes afterwards until it has thickened slightly and is a dark brown caramel colour.
Take off the heat and stir in your salt, transfer to a jar. The sauce will thicken more once cooled.
Make the brownies
Pre heat the oven to 180°C and grease and line a 20cm square baking tin.
Add your cocoa powder, dairy free butter and caster sugar to a saucepan and gently heat on the hob until it forms a chocolatey liquid mixture. Stir continuously so it doesn’t burn.
Leave to cool for a few minutes while you beat your eggs in a separate bowl. Gradually add the beaten eggs to the chocolate mixture and stir well.
Next, add your gluten free flour and xanthan gum to the mixture and stir until fully combined.
Stir through your chocolate chips and then pour the mixture into your baking tray.
Drizzle the salted caramel sauce on the top and swirl with a knife (leftover salted caramel sauce can be used to drizzle on the brownies after baking or kept in the fridge for up to 2 weeks).
Bake for around 25-30 minutes (see notes for more details on baking times).
Remove from the oven and leave to cool completely. I prefer to leave my brownies in the fridge for a couple of hours before removing and cutting. The fridge helps the brownies become even more fudgy and delicious.
*Cooking time - For a very fudgy brownie take them out the oven after 25 minutes, ensuring you leave them in the fridge overnight to set to prevent them from falling apart when you cut them. For a more cakey brownie bake for 35 minutes.