Hello there! My name is Sarah and I LOVE to bake delicious gluten free treats! I have a new gluten free blog and it is truly a dream come true to share my most favorite recipes. Come on over to Sarah Bakes Gluten Free Treats and bake with me sometime! Here is a very decadent gluten free dessert for Ask Anna’s wonderful readers to enjoy!
Something salty and something sweet. Who would have thought the two would go together so beautifully? I remember the first time I had a chocolate dipped pretzel. It was magic in my mouth! Or do you remember when you accidentally got maple syrup on your bacon…but then realized it was so meant to be? It’s true. There is something quite amazing about the combination of that salty goodness and sinful sweetness.
Are you drooling yet? I promise I’m teasing you for a reason. Those brownies that have caught your eye are not only insanely chocolatey, but they are also filled with salted caramel sauce. Gluten free brownies can be everything and more than regular brownies. These are just one step above the rest with their secret surprise in the center…a nice (thick) drizzle of Trader Joe’s Fleur de Sel. If you haven’t bought a jar of this stuff, go buy some right now! I’m terribly sorry if you don’t live near a Trader Joe’s. A tragedy indeed. You can always use any homemade or store-bought caramel sauce in this recipe. They will still be just as divine!
Rich, gooey, and sprinkled with a touch of sea salt. That’s what these brownies are all about. This is by far my favorite (and easiest) gluten free brownie recipe. They just melt in your mouth. You probably have all of the ingredients on hand too. Makes my life just a little bit easier! I love to whip up a batch of these for when we have friends over. No more need to buy a brownie mix. After baking a batch of these salted caramel brownies, you will never go back!
Gluten Free Salted Caramel Brownies
makes 16 servings
* 5 tablespoons unsalted butter
* 1/4 cup coconut oil*
* 1 cup sugar
* 3/4 cup unsweetened cocoa powder
* 1/4 teaspoon salt
* 1 teaspoon pure vanilla extract
* 2 eggs
* 1/2 cup Sarah’s gluten free flour blend
* 1/3 cup Trader Joe’s Fleur de Sel Caramel Sauce
* 1/2 teaspoon course sea salt
Preheat oven to 325 degrees. Line an 8×8-inch baking dish with parchment paper or foil, sprayed with non-stick cooking spray on the bottom. Melt butter and coconut oil in either the microwave on high for 30 seconds or on the stove top, until just melted. Pour into mixing bowl to slightly cool. Mix in sugar and cocoa powder. Add salt, vanilla, and eggs. Stir until combined. Add the flour blend and gently mix.
Pour half the brownie batter into prepared 8×8 baking dish. Spread evenly. Drizzle caramel sauce over batter. Drop the remaining brownie batter over the caramel in heaping tablespoons, being sure to evenly distribute. Very carefully spread the batter to cover the caramel sauce, trying not to mix. Place in oven and bake for 25 minutes. Remove from oven and sprinkle with sea salt. Cool on cooling rack for 15-20 minutes. Slice and serve warm.
*Use all butter if you don’t have coconut oil, or just 1/2 cup coconut oil to make them dairy free.
For a printable version click here.