My original gluten free salted caramel brownie recipe has proven to be really popular and it has been wonderful to see lots of pictures of your successful bakes.
Quite a few people had mentioned to me that they have dairy free dietary requirements, as well as gluten free, so I was keen to be able to adapt this recipe for those of you who needed it.
Luckily, it so happened that my friend Gluten Free Alice, who is both gluten and dairy free, has just tried my recipe at home using dairy free ingredients. She said it worked brilliantly and kindly shared details of the adapted recipe with me.
I am delighted to be able to now share that recipe with all of you! A big thank you to Alice for testing this out at home with her dairy free expert tips. Be sure to follow her on Instagram if you don’t already!
Now scroll on down for the recipe. These gluten and dairy free salted caramel brownies are utterly scoffable!
Gluten and Dairy Free Salted Caramel Swirl Brownies
- 125g Sainsburys dairy free dark chocolate
- 125g Sainsburys dairy free milk chocolate
- 250g dairy free spread
- 4 medium eggs
- 230g golden caster sugar
- 150g plain gluten free flour
- 1 tsp vanilla bean paste (or vanilla extract)
- 1/2 jar of salted caramel sauce (Alice recommends using soya cream and dairy free spread as df alternatives here)
- Line and grease a 24cm square cake tin. Buttering the whole inside of the tin lightly and lining the base of the tin with greaseproof paper.
- Melt the dairy free spread and the dairy free chocolate together in a non-stick saucepan over a low heat. Keep the heat nice and low and stir occasionally until you have a lovely glossy pan of molten chocolate in front of you. Set aside and allow to cool slightly.
- Take a large bowl and add the eggs, sugar and vanilla bean paste. Beat until they are well combined.
- Once the dairy free chocolate mix has cooled a little (it should still be warm, but you should be able to put your little finger in the chocolate mix without it burning you), pour the chocolate and butter into the egg and sugar bowl, stirring the mix quite vigorously as you pour. It is important that the dairy free chocolate mix is not hot (just warm) when you pour it, otherwise you risk cooking the eggs. Both mixes should be totally combined now.
- Sift the gluten free plain flour on top of the chocolate mix and fold it in as you go. Stir well until all the flour is fully combined and there are no little flour lumps remaining.
- Now pour the brownie mix into the cake tin – it should level itself out but give it a like shake to get it to the corners if needed.
- Next dollop nine teaspoons of the dairy free salted caramel sauce on top of the brownie mix, then use a knife to gently swirl the caramel across the top of the brownies.
- Bake at 180C for 20-25 minutes for lovely squidgey salted caramel brownies – they will have a slight wobble to them still but you will see the top has begun to crack around the edges and the caramel has hardened. If the mix is still quite sloppy, pop them back in for another 5-10 minutes. I like these salted caramel brownies to be dense and fudgey and tend to leave them to set fully overnight. If you prefer cakey brownies, you should cook for 35-40 minutes (but the fudgey ones are so much better).
- While the salted caramel brownie is cooling, spoon another 9 teaspoons of salted caramel sauce into the cracks and swirls to boost the salted caramel factor.
- Then when the gluten and dairy free salted caramel brownie has fully set you can remove from the tin and chop into chunks. YUM.
If you enjoyed this recipe why not try one of my other gluten free brownie bakes, they are all delicious:
Happy baking! x