October 29, 2020

Salted caramel brownies! (gluten and dairy free)

My gluten and dairy free salted caramel brownies combine my classic chocolate brownie recipe with a homemade salted caramel sauce. They are honestly so delicious, and the extra salted caramel sauce is perfect for drizzling over ice cream or any other desserts!

This particular brownie recipe does contain eggs so is not vegan, however I do have a vegan brownie recipe on my website which you can click here to view. The salted caramel sauce is vegan and only contains 4 ingredients, it can keep in the fridge for up to 2 weeks after making.

To make my brownies you will need a standard 20cm square baking tray, you can purchase one by clicking here. If you do make my brownies I’d love to see, don’t forget to tag me in your photos over on social media.

Salted caramel brownies (Gluten and dairy free)

Prep Time30 mins
Cook Time25 mins
Servings: 9 brownies

Ingredients

For the brownies

  • 75 g cocoa powder (ensure it's dairy free)
  • 185 g dairy free butter
  • 300 g caster sugar
  • 3 eggs
  • 120 g gluten free plain flour
  • 1/4 tsp xanthan gum
  • 150 g dairy free chocolate chips

For the salted caramel sauce

  • 1 tin full fat coconut milk
  • 175 g light brown soft sugar
  • 1 tsp vanilla extract
  • 1 tsp salt

Instructions

Make the salted caramel sauce

  • 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 minutes for a more fudgy brownie (it will still be a little wobbly in the middle) or 30 minutes for a more cakey brownie.
  • 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. 

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

*Please note, this post contains an affiliate link. This means that if you purchase any products using my link, I will receive a small % of the money you spend.

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