If you love brownies and are searching for a foolproof gluten free brownie recipe that tastes incredible, you have come to the right place. I have been using this exact brownie recipe for the last two plus years, and it never disappoints. Every time I use this recipe it delivers delicious brownies, that you wouldn’t even know were gluten free.
What I love about this specific recipe is that the brownies have a slightly crisp outer layer, to perfectly balance out the moist and chewy middle. Now if you aren’t the biggest caramel lover don’t worry, this brownie recipe still tastes incredible without the caramel. Just make sure you add in some more milk chocolate chips or white chocolate chips to replace the caramel.
However if you love Caramel, these gooey caramel brownies will soon become your new obsession. The secret to these brownies is all in the last step, where you add a few dollops of store-bought caramel (see notes on where to find the caramel I used) to the top of the brownie before baking it. Once in the oven, the caramel starts to melt into the brownie leaving you with decadent caramel twist to a traditional brownie.
Have you seen my Gluten Free Caramel M&M Brownie recipe? If not, you can find it here.
A Few Tips
- Make sure you sift the cocoa powder, gluten free flour and baking powder.
- Once the brownie is baked, it is extremely important that you allow it to cool in the tin for 20 minutes before you transfer it to the wire rack to cool and slice.
- After the brownie has cooled in the tin for 20 minutes, I would recommend placing a chopping board on top of the brownie and tipping it upside down, then tipping it back onto the wire rack (this helps avoid the brownie falling apart) If you lift the brownie and baking paper straight from the pan to the wire rack, the brownie may fall apart.
- If the brownie does break slightly when you transfer it to a wire rack don’t stress, you can push the brownie back together or cut the brownie pieces accordingly. It won’t affect the brownies delicious taste.
- These brownies will last 3-4 days if stored in an airtight container in the pantry. They also taste amazing when heated in the microwave and served with ice cream.
- The gluten free flour I used was from the Brand Orgran, which is available to purchase in Australia here. If you are NZ based you can find Orgran here or you can check Orgran’s stockists here
- The store bought Caramel that I used is the “Nestle Caramel Top N Fill” which is available to purchase in Australia here. In New Zealand it is called “Nestle Highlander Ready to use Caramel” and available to purchase here
If you would like to see my other gluten free recipes, or if you have any questions you can get in touch with me here. I hope you enjoy! – Georgia
Gooey Caramel Brownies
- 150g Salted Butter
- 1 cup (94g) Nestle Cocoa Powder
- 2 cups (460g) Caster Sugar
- 1 teaspoon Vanilla Essence
- 3/4 cup (95g) Gluten Free Plain Flour
- 1 teaspoon Baking Powder
- 160 grams Milk Chocolate Chips
- 200 grams Nestle Top N Fill
- Preheat the oven to 160 degrees (fan forced) and line a baking tin with baking paper.
- In a medium sized saucepan melt the butter. Once melted, remove from the heat and pour into a large bowl.
- Using a kitchen whisk, stir in the cocoa and gently mix until combined. Leave to cool for 60 seconds.
- Then add the eggs one at a time, mixing well between each addition.
- Now add your sugar and vanilla essence. Mix until combined.
- Sift the flour and baking powder together. Pour them into the bowl (in small sections) Mixing well after each additon, until the flour and baking powder have all been added.
- Add the milk chocolate chips and mix through, so you have chocolate chips throughout the brownie batter.
- Pour the brownie batter into the lined tin and even out the tops with a knife or spatula
- Open the Caramel and dollop heaped teaspoon sized amounts ontop of the brownie (see photos above for reference).
- When you have the desired amount of caramel on the brownie, gently tap the tray on the bench a few times (this helps flatten your batter so it cooks evenly) and slightly push down on some parts of the caramel, making sure that the caramel can still be seen.
- Bake for 45-50 minutes at 160 degrees fan forced (I like to take my brownies out after 45 minutes as I like them really gooey) but I suggest keeping an eye on them based on your preference and oven.
- Remove from the oven and allow to cool in the tin for 20 minutes (This step is vital as the brownie needs to “set”) if you take them out to early, they will start to fall apart.
- Once rested for 20 minutes, turn it out onto a wire rack and enjoy slightly warm or cold.