Gluten Free Caramel Swirl Brownies
Rich, fudgy, and ribboned with homemade salted caramel, these brownies are the kind of thing that disappears from the pan before it even has a chance to cool. The batter comes together with melted bittersweet chocolate and butter, giving every square that dense, glossy crumb that brownie lovers obsess over. A gluten free flour blend steps in seamlessly alongside cocoa powder, so the texture stays indulgent and chewy — nobody at the table will know the difference. The caramel is made from scratch by cooking granulated sugar to a deep amber, then finishing it with butter, heavy cream, and a pinch of salt for that perfect bittersweet richness. It gets swirled right into the batter before baking, creating those gorgeous marbled ribbons throughout. An optional finish of flaky sea salt on top takes the whole thing over the edge. The recipe makes 16 pieces, which sounds like plenty until you realize how fast they go.
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Learn more →Ingredients
16 servings
For the brownies
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 8 oz bittersweet chocolate (60–70% cacao), roughly chopped
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- ¾ cup gluten free flour blend
- ¼ cup unsweetened cocoa powder
- ½ tsp fine salt
For the caramel
- ½ cup granulated sugar
- 3 tbsp unsalted butter, cut into pieces
- ¼ cup heavy cream
- ¼ tsp fine salt
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
- 2
Make the caramel: spread the 1/2 cup granulated sugar in an even layer in a medium saucepan over medium heat. Cook without stirring until the edges begin to melt and turn amber, about 4–5 minutes, then gently swirl the pan to melt any remaining sugar crystals. Continue cooking until the caramel is a deep amber color and smells nutty, about 1–2 minutes more — watch closely, as it can burn quickly.
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