You can’t go wrong with gooey, rich chocolate brownies and by adding the salted caramel, it brings it up to a whole new level of chocolate heaven! I know people all of a sudden freak out when it comes to baking with gluten free flour but seriously, give this recipe a try and you’ll see how easy and stress free it is!


Makes 12 large brownies or 16 smaller

Tin Size 12″ x 8″

Cooking Time 20-25mins at 180c Gas mark 4



For the Caramel:

  • 200g caster sugar
  • 90g unsalted butter
  • 120ml double cream
  • 1 teaspoon of salt

For the Brownies:

  • 225g unsalted butter
  • 400g brown sugar
  • 4 eggs
  • 225g Doves Farm GF self raising flour
  • 140g cocoa powder
  • 1 teaspoon vanilla essence
  • 1 teaspoon salt
  • 1 teaspoon coffee



Preheat the oven to 180c or gas mark 4.

To make the caramel, add the sugar to a small saucepan over a medium heat. Making sure you stir the sugar continually with a wooden spoon. As the sugar starts to heat it will become quite lumpy but make sure you keep stirring and be patient. Eventually the lumps will melt and the sugar mixture will become a nice golden colour. You want this golden colour to become a nice deep amber but don’t leave it for too long because it will burn quite quickly. Add the butter and make sure you keep stirring. When the butter is melted and mixed into the sugar you can add the cream and salt and then take the saucepan off the heat. Set aside until it’s cooled down – in the meantime, start on the brownie mixture.

Using a large saucepan melt the butter over a low heat. Once the butter is melted, take the pan off the heat and add the sugar. After the sugar is mixed in well with the butter set aside for it to cool before adding the eggs. Once the mix has cooled down mix in the 4 eggs one at a time. You’ll notice a change in the mixture it will become more smooth and will have a thicker consistency. Fold in the flour, cocoa and salt and once folded in well, add the vanilla essence. Add a teaspoon of instant coffee granules and stir in two teaspoons of hot water to let the granules dissolve before adding to the batter. Finally, add the coffee and pour the batter into a lined and greased tin.

Smooth the batter out into the tin and then pour the salted caramel into the batter and by using a fork, swirl the caramel into the brownie batter. For a final touch add a sprinkling of flaked sea salt before putting it into the oven. Cook the brownies for 20-25 minutes. You are looking for the brownies to have a nice crust on the top but for the centre to be lovely and gooey. Once you take them out the oven let them cool for a good 30 minutes before cutting into 12 large brownies or 16 smaller brownies.



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