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Gluten Free Caramel Slice Brownies

Indulgent Gluten Free Caramel Slice Brownies to Wow Your Guests

These Gluten Free Caramel Slice Brownies combine rich chocolate and gooey caramel to create a dessert that impresses everyone.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 200 g Unsalted Butter Can be substituted with regular butter or vegan options.
  • 200 g Granulated Sugar Can be swapped with coconut sugar.
  • 3 large Eggs Flax eggs can be used for a vegan alternative.
  • 1 teaspoon Vanilla Extract No substitutions necessary.
  • 60 g Unsweetened Cocoa Powder Ensure it's gluten-free.
  • 100 g Gluten-Free All-Purpose Flour Blend Experiment with different brands.
  • 0.5 teaspoon Sea Salt Optional if watching sodium intake.
For the Caramel Layer
  • 397 g Sweetened Condensed Milk Non-dairy versions can be swapped.
  • 50 g Unsalted Butter Maintain flavor balance with unsalted.
  • 2 tablespoons Golden Syrup Light corn syrup can serve as a substitute.
For the Ganache Topping
  • 200 g Dark Chocolate, chopped Opt for high-quality chocolate.
  • 30 g Unsalted Butter Keep it unsalted for a glossy sheen.

Equipment

  • 20cm square baking pan
  • Mixing Bowl
  • saucepan
  • whisk
  • spatula
  • parchment paper
  • Heatproof bowl

Method
 

Directions
  1. Preheat your oven to 170°C (340°F) and line a 20cm square baking pan with parchment paper.
  2. In a large mixing bowl, whisk together melted unsalted butter and granulated sugar until well combined. Add eggs and vanilla, beating until glossy.
  3. Sift gluten-free flour, cocoa powder, and sea salt into the wet ingredients and gently fold until just combined.
  4. Pour the batter into the prepared baking pan and bake for about 20 minutes, until edges are set but center is still soft.
  5. Prepare the caramel by combining sweetened condensed milk, unsalted butter, and golden syrup in a saucepan over medium-low heat, whisking for 8-10 minutes.
  6. Pour the thick caramel mixture evenly over the baked brownie base and return to the oven for another 12-15 minutes.
  7. Allow the brownies to cool completely at room temperature, then refrigerate for at least 2 hours.
  8. Melt chopped dark chocolate and unsalted butter together, stirring until smooth to create ganache.
  9. Pour ganache over the chilled caramel layer, refrigerate for 30 minutes, then slice into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

For the best results, allow caramel to boil for full 8-10 minutes and chill before slicing to ensure clean cuts.

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