Salted Caramel Stuffed Brownies (gluten-Free Option!)

Ok, no joke, these might be these salted caramel stuffed brownies may be the best brownies I have EVER made!

The brownies are chewy and chocolatey and the caramel adds the most delicious gooeyness!

Let’s get right to the recipe!

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Ingredients

Salted Caramel

• 1 cup granulated sugar

• 4 tablespoons unsalted butter (1/2 stick)

• 1/3 cup heavy cream

• 1/2 teaspoon kosher salt

Brownie

• 12 oz. bittersweet chocolate chips, 60-70% cacao

• 1/2 c. butter

• 3 large eggs

• 1 c. granulated sugar

• 1/4 c. brown sugar, packed

• 1 T. vanilla extract

• 1/2 tsp. baking powder

• ½ tsp salt

• 3/4 c. all-purpose flour or gluten-free flour (my fave is Minimalist's Bakers mix)

• 1 tsp xanthan gum (omit if using regular flour)

• 1/4 c. unsweetened cocoa powder, not Dutch-processed

Directions

Caramel Sauce:

1. In a small saucepan, stir together the sugar with 1 tablespoon of water.

2. Place saucepan over medium-high heat and bring to a boil.

3. Let boil until the mixture is amber in colour. Be patient. It can take a bit but once it starts it goes fast!

4. When the amber colour is reached and the sugar has melted, immediately add the butter, stirring to incorporate. It will bubble up but don’t worry it’s supposed to!

5. Remove from heat, add cream and salt, and mix well.

6. If you want a super chewy caramel centre, put it back on the heat for 5 minutes and simmer it slowly to reduce it. Otherwise you can cool it right away.

7. Set aside to cool but not in the fridge as you need to be able to pour it.

   **You could make the caramel sauce ahead of time and store it in the fridge. Just warm it slightly to a pourable consistency.

Brownie Batter

1. Preheat the oven to 350 degrees F.

2. Prepare a brownie tin by greasing the sides and covering the bottom with parchment. Make sure to leave extra paper trailing up the sides so you can easily lift the brownies out of the pan after baking.

3. Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.

4. Remove from heat, and set aside.

5. In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed for 5 minutes, or until the batter is thick and creamy.

6. Reduce the speed to low, and mix in the melted chocolate until well-combined.

7. Sift in the flour, xanthan gum and cocoa powder and mix well.

Preparing the Brownies for Baking:

1. Reserve 1 cup of the brownie batter and set it aside.

2. Pour the rest of the brownie batter into the prepared brownie tin.

3. Pour the salted caramel over the brownie batter, getting as much coverage as you can.

4. On top of the caramel sauce, spoon dollops of the remaining batter. Try to cover as much of the caramel as possible.

5. Using a knife or spatula you can further spread the brownie batter over the caramel. It’s ok if some of the caramel is seen on the top. The batter will rise and cover it as it bakes!

6. Place the brownies in the preheated oven and bake for 30 minutes or until the top starts to crack and the sides are starting to pull away. You can also use a toothpick but just remember you have a gooey layer of caramel in there!

7. Cool the brownies for 20 minutes in the pan and then place them in the fridge to fully cool.

8. Gently lift them out of the pan, slice and enjoy!