Gluten and Dairy Free Salted Caramel Brownies

serves / makes 9
65 prep time
65 mins cooking time

Description

Hello Everyone

Sorry I haven’t posted a cake recipe for a while but I’ve been working on my new book which contains 50 brand new gluten and dairy free cake recipes. With all the baking going on for the new book I’ve been enjoying creating other recipes for the website.

As it’s my birthday today I thought I would share a new cake recipe – you should always share cake joy on your birthday. I actually made these at the weekend and took them with me on our day out at the Edinburgh Fringe Festival. I’m known for always having gluten and dairy free cakes with me – this time we sat in a pub watching a comedian enjoying a sneaky little brownie.

I love the rich chocolatey taste of brownies and what can make them better but the addition of some dairy free salted caramel sauce. You might not want to use all of the caramel sauce so the remaining sauce can be stored in the fridge and reheated when you want to use the rest. You can also add more or less salt depending on your tastebuds.

Enjoy!

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Ingredients

For the salted caramel sauce:

  • 200ml coconut milk
  • 80g maple syrup
  • 2 teaspoons coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt

For the brownies:

  • 170g dairy free chocolate, melted
  • 115g dairy free spread
  • 225g light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 170g gluten free plain flour

Method

To make the salted caramel sauce:

  • Place the coconut milk and maple syrup in a pan and simmer for 40 minutes
  • Stir in the coconut oil and cook for 5 minutes
  • Stir in the vanilla and salt and beat until glossy

To make the brownies:

  • Preheat the oven to 180ºC
  • Line a 6” by 6” tray bake tin
  • Cream together the dairy free spread and sugar
  • Stir in the melted chocolate
  • Beat in the eggs
  • Stir in the flour and vanilla extract
  • Pour into the cake tin
  • Pour the caramel sauce on top of the cake batter and then swirl in with a knife
  • Bake in the oven for 25 minutes
  • Allow to cool in the tin before cutting into slices

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