Gluten Free Salted Caramel Brownies

If you love brownies and you love caramel, you’re going to really enjoy this one. These gluten free salted caramel brownies are rich, fudgy, and topped with a sweet and salty caramel layer that makes them hard to resist.

I’ve made a lot of brownie recipes over the years, and this is one of my favorites. The combination of chocolate and salted caramel just works so well together.

The best part is that these are completely gluten free. You’d never guess it from the taste and texture. They come out just as good as any regular brownie, if not better.

You only need a handful of simple ingredients to make these. Melted butter, cocoa powder, a gluten free flour blend, chocolate chips, and a good caramel sauce. Nothing complicated at all.

Whether you follow a gluten free diet or you’re baking for someone who does, this recipe is a great one to have on hand.

Why You’ll Love This Recipe

The Flavor Combo Is Unreal – Rich chocolate brownies drizzled with buttery caramel sauce and topped with flaky sea salt is one of those combinations that just hits different. The sweet and salty balance makes every bite absolutely addictive.

Nobody Will Know They’re Gluten Free – These brownies are so fudgy and decadent that people genuinely cannot tell they’re made with a gluten free flour blend. They taste just like classic bakery-style brownies, if not better.

Super Simple Ingredients – You don’t need anything weird or hard to find. Butter, sugar, eggs, cocoa powder, chocolate chips, and a good gluten free flour blend are the core of this recipe, and most of it is probably already sitting in your pantry.

Fudgy, Not Cakey – Thanks to the melted butter, generous cocoa powder, and semi-sweet chocolate chips, these brownies come out perfectly dense and fudgy in the middle. If you’re a fudgy brownie lover, this recipe was made for you.

Ingredients

For the Brownies

• 1 cup Butter, melted
• 2 cups Granulated Sugar
• 4 Large Eggs
• 1 1/2 teaspoons Vanilla Extract
• 3/4 cup Unsweetened Cocoa Powder
• 1 cup Gluten Free Flour Blend
• 1/2 teaspoon Salt
• 1/2 cup Semi-Sweet Chocolate Chips

For the Caramel

• 1 cup Caramel Sauce
• 1 teaspoon Flaky Sea Salt

How to Make

Step 1

Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang on sides.

Step 2

In a large bowl, whisk together melted butter and sugar until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla.

Step 3

Sift cocoa powder, gluten free flour, and salt into the wet ingredients. Fold until just combined, then fold in chocolate chips.

Step 4

Pour half the batter into prepared pan and spread evenly. Drizzle half the caramel sauce over batter, then pour remaining batter on top. Swirl remaining caramel into the top using a toothpick.

Step 5

Bake for 30-35 minutes until a toothpick inserted comes out with a few moist crumbs. Do not overbake.

Step 6

Let cool completely in pan, then sprinkle with flaky sea salt. Cut into squares and serve.

Helpful Tips

Use Room Temperature Eggs

Take your eggs out of the fridge about 30 minutes before you start. Cold eggs can cause the melted butter to seize up and get clumpy, which makes it harder to get a smooth batter.

If you forgot to take them out early, just place them in a bowl of warm water for about 5 minutes. That’ll bring them up to temp fast enough.

Room temperature eggs also blend into the sugar and butter mixture way more evenly, which gives you that shiny, crackly top on your brownies.

Sift the Cocoa Powder and Flour

Don’t skip the sifting step. Cocoa powder is notorious for clumping, and if you just dump it straight into the wet ingredients you’ll end up with little dry pockets of cocoa in your brownies.

Gluten free flour blends can also be a bit lumpy depending on the brand. Sifting everything together with the salt makes sure it’s all light and evenly mixed before it hits the batter.

A fine mesh strainer works perfectly if you don’t have an actual sifter.

Don’t Overmix the Batter

Once you add the sifted dry ingredients to the wet mixture, fold everything together gently with a spatula. Stop as soon as you don’t see any dry streaks of flour or cocoa left.

Overmixing can make gluten free brownies dense and gummy instead of fudgy. It also deflates the air you whipped in when you were mixing the eggs, butter, and sugar together.

A few tiny lumps are totally fine. They’ll bake out in the oven and won’t affect the final texture at all.

You Might Also Like

• Gluten Free Brownie Cheesecake Swirl
• Gluten Free Chocolate Chip Cookies
• Gluten Free Chocolate Peanut Butter Bark
• Gluten Free Nutella Cheesecake Bites
• Gluten Free Peanut Butter Fudge

Frequently Asked Questions

What gluten free flour blend works best for these brownies?

A good all-purpose gluten free flour blend like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure works great here. These blends are designed to replace regular flour at a 1:1 ratio, so they keep the brownies nice and fudgy without any weird texture.

If your blend doesn’t already contain xanthan gum, you may want to add about 1/2 teaspoon to help bind everything together and prevent the brownies from being too crumbly.