Monday, 16 April 2018

gluten free salted caramel brownies.


A classic brownie recipe that I swear by - the only difference with this one is there's a tasty salted caramel twist. This recipe also happens to be accidentally gluten free, as I prefer to use ground almonds over flour; though if you're a a fan of nutty flavours then these will be a winner. Gooey on the inside and a bit of crunch to the outside. Divine!



Shopping list.

♥ 250g good quality dark chocolate 
♥ 200g unsalted butter, roughly cubed
♥ 200g caster sugar
♥ 160g ground almonds
♥ 3 free range eggs
♥ Salted caramel sauce

Equipment; a large saucepan and square brownie tin or silicone tray

Preheat the oven to 180 degrees.

Step one. Melt the chocolate on a low heat in your saucepan. As it begins to melt, add in the butter and stir until both have totally melted. Take off the heat.

Step two. Stir through the sugar until mixed. Add the almonds and lastly the eggs.

Step three. Pour into your brownie tin or silicone and pour over the salted caramel.

Step four. Bake for 35-40 minutes. The brownies will form a crust but may seemed undercooked inside, which is fine. If the brownies start to burn on top, just cover in a little foil and continue to bake.


When done, allow to completely cool before slicing up. I often even leave them in the fridge so they make for really easy to cut squares. The mix should yield 14-16 squares.

What's your go-to brownie recipe? Have you ever tried gluten free baking?


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