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There are a few ways you could make Gluten Free Salted Caramel Brownies using this recipe. I personally love to use Krusteaz or Betty Crocker Gluten Free Brownie Mix. When I made these for work, I used all purpose gluten free flour and a basic gluten free brownie recipe.
Gluten Free Salted Caramel Brownies
Use a box mix for this recipe! I promise they taste JUST as amazing, with like 1/3 of the work. The magic is in the frosting.
Salted Caramel Frosting
8 tablespoons (1 stick) butter
2/3 cup firmly packed light brown sugar
1/2 cup heavy whipping cream
3 cups powdered sugar
1 teaspoon vanilla bean extract
Directions:
Preheat the oven to 325* (or whatever it says on the box mix). Line cupcake tin with liners (or if you don't want to use liners, just grease it really well). The box says to bake actual brownies for like 50 minutes. My brownie cups only took 20 minutes. Be sure to pay attention so you don't burn them!
Allow brownies to cool while making caramel frosting.
To make the caramel frosting, melt the butter and brown sugar in a medium saucepan. Stir until bubbly and smooth, which will be about 2 minutes. Continue stirring for an extra minute, then add the cream.
Continue stirring, remove from the heat, and stir in the powdered sugar and vanilla until smooth.
I had problems getting this frosting smooth, even with lots of stirring. A few lumps are fine.
Poke a small hole in the top of each brownie cup, and fill with caramel frosting. Then put an extra spoonful of the caramel on top, and sprinkle some salt on the caramel. Then, try not to eat them all (hardest part of the entire process!).
Please pin this recipe for me!! :)
Gluten Free Salted Caramel Brownies
These caramel brownies are amazing. Please try not to eat them all!
- 1 Box Gluten Free Brownie Mix (and ingredients required on the box)
- 8 Tbsp. Butter (1 Stick)
- 2/3 C. Firmly Packed Light Brown Sugar
- 1/2 C. Heavy Whipping Cream
- 3 C. Powdered Sugar
- 1 Tsp. Vanilla Bean Extract
Preheat oven to 325* or temperature on box mix.
Line cupcake tin with liners.
Fill liners evenly with brownie batter.
Bake for 20 minutes and check for doneness. (Brownies take less time to bake in cups.)
Allow brownies to cool.
Make caramel frosting by melting the butter and brown sugar in a medium saucepan. Stir until bubbly and smooth - about 2 minutes. Continue stirring for an extra minute, then add the cream. Continue stirring, remove from the heat, and stir in the powdered sugar and vanilla until smooth.
Poke a small hole in the top of each brownie cup, and fill with caramel frosting.
Put an extra spoonful of the caramel on top, and sprinkle some salt on the caramel.
Serve and Enjoy!
