Salted Caramel Brownies

3 Pax
PREP TIME                       
40 Minutes


1¼ cupGluten-free white flour blend (Salted Caramel Brownies)
1¼ cupTapioca flour (Salted Caramel Brownies)
1¼ cupSugar (Salted Caramel Brownies)
½ cupProcessed cocoa (Salted Caramel Brownies)
½ cupMilk (Salted Caramel Brownies)
½ cupOil (Salted Caramel Brownies)
1 ½ tspVanilla (Salted Caramel Brownies)
1 ¼ tspBaking soda (Salted Caramel Brownies)
2 tspGuar gum (Salted Caramel Brownies)
A pinchSalt (Salted Caramel Brownies)
8 pcsMedjool dates (Salted Caramel Topping)
3 tbspOil (Salted Caramel Topping)
3 tbspWater (Salted Caramel Topping)
1 tspVanilla extract (Salted Caramel Topping)
¼ tspSea salt (Salted Caramel Topping)
Rock sea salt for garnish (Salted Caramel Topping)


1Combine dry ingredients except sugar and set aside. In a separate bowl, stir in milk, oil, vanilla and sugar. Mix well and allow to sit for at least 4 mins for the sugar to dissolve. (Salted Caramel Brownies)
2Using a mixer, gradually combine the remaining dry ingredients to make a thick batter. (Salted Caramel Brownies)
3Line an 8 x 8 inch pan with parchment paper and spread batter evenly. (Salted Caramel Brownies)
4Bake at 176°C for 27 mins. After 25 mins, check the center of your brownies. If you want an extremely gooey center, take the brownies out now. (Salted Caramel Brownies)
5Allow to cool completely before cutting the brownie pieces and removing from pan. (Salted Caramel Brownies)
6Combine all the ingredients for salted caramel in a high powered blender or a large food processor and process until smooth. (Salted Caramel Topping)
7Pour over brownies and spread evenly. Garnish with rock salt and serve! (Salted Caramel Topping)
For a crispy edge, leave your brownies to bake for a longer time.

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