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Preheat oven to 350F. Line an 8x8-inch pan with parchment paper. Set aside.
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In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together until combined. Add eggs, one at a time, and vanilla.
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In a separate bowl, whisk together cocoa powder, baking mix, baking powder, and salt. Slowly add this mixture to the butter mixture and beat until just combined. Use a rubber spatula to fold in the chocolate chips.
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Transfer the mixture to the prepared pan and smooth out the top. Bake 33 - 35 minutes or until a toothpick inserted into the center comes out mostly clean.
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To make the caramel, combine brown sugar, sugar, and cashew milk in a small saucepan over medium heat. Stir until the sugar has dissolved and the mixture has thickened slightly, just a few minutes. Stir in vegan butter until melted.
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To serve, slice brownies and top each brownie with a scoop of So Delicious Dairy Free® Cashew Milk Salted Caramel Cluster and a drizzle of caramel sauce.