These flourless caramel brownies are going to be a major hit at your next get together. They come together in minutes and in one bowl. Salted caramel. Chocolate brownies. Yes please!
What Makes Brownies Fudgy?
These brownies are ALL fudgy friend. The reason that certain brownies are fudgy than others are fudgy brownies have a higher fat to flour ratio.
So since this has ZERO flour you can imagine that we got some serious fudginess going on.
How To Make These Salted Caramel Brownies – Step By Step
First start by combining the granulated sugar, brown sugar and vegetable oil. Just whisk, whisk, whisk!
Then add in your room temperature eggs.
Then add in 2 teaspoons vanilla extract…
Then stir in the cocoa powder, espresso powder, and salt.
Pour the batter into your prepared pan, then top with caramel sauce. Use a butter knife to swirl the caramel sauce around. And finish it off with a sprinkle of sea salt! Voila! Throw it in the oven, and bake for 25 minutes!
Tips On Making These Salted Caramel Brownies
- Bring your eggs to room temperature quickly by placing them in a bowl of warm water for 10 minutes before you begin baking.
- These brownies are best if you use quality cocoa. With a 1 1/2 cups of cocoa powder, its worth investing in a quality brand.
- You can make your own homemade caramel sauce or use store bought to save yourself a few minutes.
- Be sure to not over bake these. The brownies will appear not done when the timer goes off, but don’t worry they will set up when they will cool.
If you like this recipe then be sure to leave me a comment and star rating below! And don’t forget to sign up to never miss a post and baking tutorial!
Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups cocoa powder
- 2 teaspoons instant espresso powder
- 1/4 teaspoon salt
- 1/2 cup caramel sauce
- 1/4 teaspoon fleur de sel or another kind of sea salt
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan or line with parchment paper.
- Combine the sugars and oil and beat until well combined.
- Add in the eggs and whisk together.
- Mix the vanilla and espresso powder together until the coffee powder is dissolved and add to the egg/sugar/oil mixture. Beat for about two minutes.
- Stir in the cocoa and salt and blend until smooth. Pour into prepared pan and bake about 25 minutes
- Pour caramel sauce over the top of the brownie batter and swirl with a knife. Top with sea salt.
- Bake about 25-30 minutes until top is set (will be still slightly jiggly) but will set up after baking.
Notes
- Bring your eggs to room temperature quickly by placing them in a bowl of warm water for 10 minutes before you begin baking.
- These brownies are best if you use quality cocoa. With a 1 1/2 cups of cocoa powder, its worth investing in a quality brand.
- You can make your own homemade caramel sauce or use store bought to save yourself a few minutes.
- Be sure to not over bake these. The brownies will appear not done when the timer goes off, but don't worry they will set up when they will cool.
- I suggest lining your pan with parchment paper if you can, because these brownies will be a bit harder to remove if using just cooking spray.Â
- Adapted from Yammie's Gluten Freedom
Nancy says
These are amazing! So gooey and perfectly delicious! I made the homemade caramel sauce as well, what a great foolproof recipe! Definitely a keeper recipe! Everyone loves them!
Heather says
Thank you Nancy! I am so glad you loved them!
Nancy says
My goodness these are delicious! So ooey, gooey and perfect! Made them with your caramel sauce and they are so good! Every one of your recipes I make, everyone asks for the recipe, this one was no exception! Another keeper recipe from Boston Girl Bakes! Thanks Heather! One thing I did that I would suggest is to use the caramel cold so it clumps together a bit and really makes gorgeous and yummy swirls!
[email protected] says
Aw I”m so glad to hear Nancy! Great tip on keeping the caramel cold I”m going to have to add that in!
Kathryn Smith says
These were amazing. I changed the recipe slightly just because I didn’t have all the ingredients. I didn’t use espresso powder, I don’t think I needed it the brownies where over the top chocolate, I only put 3/4 a cup of dark chocolate powder and I even though I put in the caramel sauce the chocolate totally takes over and I couldn’t taste it at all. It was super moist and a chocolate lovers dream. Not to mention all the gluten-free people in the world will be over the moon with this fantastic recipe.
Heather says
I’m so glad you loved these and the changes worked out for you! They are definitely chocolatey 🙂 for sure!
Lindsey says
These look so rich! I love salted caramel anything, but especially brownies!
Heather says
Thanks Lindsey…I’m the same as you! I can’t resist the combo 🙂
Raina says
YUM! These look so good! Brownies are my fave, I can’t wait to try them!
Heather says
Thanks Raina! I know you won’t be disappointed 🙂
Patricia says
Oh my goodness I think I’m salivating!! LOL. Thanks for sharing this great recipe!
[email protected] says
Ha ha thanks Patricia 🙂 Enjoy!
Rachel says
Holy smokes. These look absolutely delicious.
Heather says
Thanks Rachel…these were sooo good. I hope you like them!
Nicole Pyles says
Oh I love flourless baked goods! This looks amazing!! Think these could be made without instant espresso?
Heather says
Thanks Nicole! You absolutely could. The espresso just helps to bring out the chocolate flavor. But yes you can omit if you’d like!