My salted caramel brownies are the delicious love child of my Best Gluten Free Brownies recipe and my Salted Caramel Sauce recipe. The resulting gluten free brownies are utterly scoffable chocolate brownies with sweet and salty swirls of caramel running through the surface.
This recipe has been incredibly popular with you guys and I get lots of lovely feedback from those of you who have been busy baking it.
If you want to make your own salted caramel sauce for this recipe, you can use my mega easy recipe. Honestly, it is so easy to make this caramel at home, once you have tried it you will never look back.
Due to popular demand, I also have a dairy free variation of this recipe, which you can find here (both gluten and dairy free).
You’ll find my original gluten free salted caramel swirl brownie recipe below.
- 125g dark chocolate
- 125g milk chocolate
- 250g salted butter
- 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 (see recipe link in intro)
- 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 butter and the 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 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 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 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 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