Salted Caramel Brownie (gf) Recipe

Prepare pan and oven

Preheat the oven to 175°C (350°F). Line a 20 x 20 cm (8 x 8 in) square baking pan with parchment paper leaving an overhang on two sides to lift the brownies out easily; lightly grease the paper.

Melt chocolate and butter

Combine the chopped bittersweet chocolate and 125 g unsalted butter in a heatproof bowl set over a gently simmering pan of water (double boiler) or melt in short bursts in a microwave (20–30 seconds), stirring until smooth and fully combined. Remove from heat and let cool for 3–5 minutes.

Mix eggs and sugar

In a separate large bowl, whisk together the 250 g granulated sugar and the 3 large eggs until pale and slightly thickened (about 1–2 minutes by hand or 30–60 seconds with an electric mixer). Stir in 1 tsp vanilla extract.

Combine chocolate with egg mixture

Temper the egg mixture by folding about one-quarter of the melted chocolate into the eggs to lighten them, then gently fold in the remaining chocolate until evenly combined.

Add dry ingredients

Sift the 90 g gluten-free 1:1 baking flour and 30 g unsweetened cocoa powder together over the chocolate mixture. Add 1/2 tsp fine salt. Gently fold just until no streaks of flour remain; avoid overmixing. If using, fold in 50 g chopped toasted nuts at this stage.

Bake until fudgy

Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for 22–28 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (do not overbake—the brownies should be fudgy).

Make caramel

While the brownies bake (or beforehand), make the salted caramel. In a medium heavy-bottomed saucepan, combine 150 g granulated sugar and 30 ml water. Heat over medium heat without stirring; gently swirl the pan occasionally to promote even melting. The sugar will dissolve, then begin to color at the edges.

Cook to amber

Allow the sugar to cook until it reaches a deep amber color (careful not to burn) — about 6–8 minutes. Watch closely once it starts to color; remove from heat as soon as it hits a rich amber.

Add butter and cream carefully

Immediately add the 60 g cubed butter (the mixture will bubble vigorously). Stir until the butter is fully incorporated. Slowly pour in 120 ml heavy cream while stirring; the caramel will foam up. Return the pan briefly to low heat and stir until smooth and glossy. Stir in 1 tsp fine sea salt. Let the caramel cool for 8–10 minutes so it thickens slightly but remains pourable.

Check temperature (optional)

For a thicker set tabletop caramel, let the sauce cool to about 60–65°C (140–150°F). For a looser sauce, use while warmer.

Top brownies with caramel

When the brownies are out of the oven and still warm (or cooled slightly but still pliable), pour about two-thirds of the warm salted caramel evenly over the top, spreading gently with an offset spatula to cover most of the surface.

Optional second layer

If you prefer visible caramel swirls rather than a full layer, pour dollops of caramel and run a skewer through the batter to create swirls before the surface firms.

Add finishing salt

Sprinkle 1 tsp coarse sea salt or flaky Maldon evenly over the caramel while it is still warm so it adheres.

Cool and set

Allow the brownies to cool at room temperature for at least 1 hour so the caramel firms. For cleaner slicing, chill in the refrigerator for 30–60 minutes until the caramel is firmer.

Slice and serve

Use the parchment overhang to lift the brownie slab from the pan. Place on a cutting board and, using a sharp knife warmed under hot water and wiped dry between cuts, slice into 9 squares (3 x 3) or 12 smaller pieces. Drizzle remaining caramel over individual squares if desired and serve.