Milk Chocolate Peanut Caramel Brownies {gluten-free}

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These gluten-free Milk Chocolate Peanut Caramel Brownies are rich fudgy and utterly irresistible.

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Sometimes the best recipes are happy accidents. I think I could write a whole cookbook based around my three favourite ingredients, chocolate, peanuts and caramel. I can’t resist any treat which involves this magic combination. For Valentines Day this year I developed the most amazing chocolates involving Lindt milk chocolate (my favourite!), salted peanuts and caramel. These chocolates were divine, my perfect recipe and would have made the best post ever. However, they stuck to the chocolate mould and fell apart a bit so were not photoworthy. I kept meaning to re-make them but then was hit by an awful third trimester of my pregnancy and then was totally consumed by the birth of my beautiful son and then juggling life with a newborn and toddler. Messing around tempering chocolate was the last thing on my mind and simple recipes were the order of the day for a while.

I have managed to carve a little more time out for myself at the moment as Beau is sleeping a little more in places other than my arms so decided to re-visit these wonderful chocolates. Unfortunately I decided to do this on pretty much the hottest day of the year so far. I didn’t even get past the chocolate tempering stage as my chocolate completely seized in the atrocious heat. Refusing to dispense of 300g of lumpy but still serviceable milk chocolate or the caramel I had already made I set about bunging all my assembled ingredients together to make brownies. When in doubt, make brownies is pretty much my mantra.

Thus these Milk Chocolate Peanut Caramel Brownies were borne and they are also a complete delight. Of course you can never be disappointed when dealing with the holy trinity of ingredients. I kept the recipe simple. To be honest I was in a bit of a funk over the seized chocolate so I slammed everything together in a bit of a grumpy hurry using minimal equipment. As such I just used Doves Farm Gluten Free Plain White Flour as my flour base. Chocolate is so forgiving when it comes to gluten-free baking as it adds lots of moisture and binding so using a pre-blended gluten-free flour works just fine. I also tried to keep the recipe as one-bowl as I could without dragging out the food mixer as I couldn’t face all the washing up.

Due to the nature of the ingredients the brownies are very rich so I cut them into 16 squares which turned out to be the perfect sweet salty fudgey after dinner treat that my chocolates would have been.

So it wasn’t the recipe I had intended but these Milk Chocolate Peanut Caramel Brownies were well worth the baking fumble. Far too irresistible though, my pre-pregnancy jeans did not thank me.

SHOP THE RECIPE >>> 8 inch Square Baking Tin

More gluten-free brownie recipes you'll love

• Fudgy Gluten-Free Brownie Recipe
• Black Sesame Peanut Butter Brownies
• Almond Flour Brownies
• Cookie Dough Brownies

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Milk Chocolate Peanut Caramel Brownies {gluten-free}

Georgina Hartley

These gluten-free Milk Chocolate Peanut Caramel Brownies are rich fudgey and utterly irresistible.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 16 brownies

Calories 343 kcal

Ingredients

  

1x2x3x

Caramel

• ▢ 75 g caster sugar
• ▢ 45 g whipping cream
• ▢ 75 g cold unsalted butter - cubed

Brownies

• ▢ 300 g milk chocolate
• ▢ 150 g unsalted butter
• ▢ 175 g caster sugar
• ▢ 4 eggs - lightly beaten
• ▢ 125 g gluten-free flour
• ▢ 20 g cocoa powder
• ▢ 100 g salted peanuts - roughly chopped

Instructions

 

Caramel

1. First make the caramel by pouring the caster sugar into an even layer into a medium sized saucepan and heat gently. Do not stir but shake the pan around occasionally to melt the sugar evenly.
2. When just melted and turning a golden brown, pour in the whipping cream. It will bubble up so be careful. Then add the cubed butter and stir it all together.
3. Once it has melted into a smooth caramel remove from the heat. Pour into a heat resistant container and place in the fridge to cool for a couple of hours.

Brownies

1. Pre-heat the oven to 160°C and line and grease a 20cm square cake tin.
2. Melt the chocolate with the butter and caster sugar in a bain marie until the mixture has melted.
3. Remove from the heat and let stand for 5 minutes.
4. Add the eggs one at a time, mixing in well.
5. In a separate bowl sift together the flour and cocoa powder and fold into the chocolate batter.
6. Add 70g of the salted peanuts.
7. Pour into the cake tin.
8. Drop heaped teaspoons of caramel evenly into the brownie batter.
9. Scatter over the remaining 30g of peanuts.
10. Bake for 35 minutes until there is still a wobble in the centre of the brownies.
11. Remove from the oven.
12. Leave to cool to room temperature then place in the fridge for 4 hours before removing from the tin and cutting into 16 squares.

Nutrition

Calories: 343kcalCarbohydrates: 33gProtein: 4gFat: 23gSaturated Fat: 12gCholesterol: 75mgSodium: 48mgPotassium: 139mgFiber: 2gSugar: 25gVitamin A: 450IUCalcium: 28mgIron: 1.3mg

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