I never used to like brownies, but as I’ve got older (and started teaching!), it’s become another way of enjoying chocolate in my diet. Especially warmed up with ice cream. Is here a better dessert? I’m not sure there is!
I shared a gluten free brownie recipe in my Low FODMAP Recipe Book, which is my absolute favourite, however I think I’ve made it an even better brownie by adding gluten free Salted Caramel Chocolate Spread from Marks and Spencer.
This recipe makes between 9-12 brownies depending on how big you like them! My favourite way to eat brownies is to heat them up in the microwave for a minute or so, and serve them with a small portion of ice cream (which I’ve managed to reintroduce with lactase tablets). Delicious!
Salted Caramel Chocolate Brownies
- 200 g Butter
- 3 Eggs
- 270 g Caster sugar
- 25 g Cocoa powder
- 125 g Gluten free plain flour
- 200 g Dark chocolate
- 100 g Marks & Spencer Salted Caramel Chocolate Spread
- Preheat the oven to 180 degrees Celsius or gas mark 4.
- In a pan on the hob, carefully melt the butter and the dark chocolate and mix together. Put to one side to cool.
- Whisk together the eggs and the sugar until light and fluffy using an electric whisk or stand mixer. Pour the chocolate mixture into the whisked eggs and sugar and fold.
- Add your flour and cocoa powder and fold again. Pour half of the mixture into a lined tin, then spoon the salted caramel milk chocolate spread on top.
- Pour in the rest of the mixture and swirl the brownie with a skewer to bring the caramel to the surface.
- Bake for 25-30 minutes, or until the middle no longer wobbles! Leave to set for a couple of hours, cut into squares and serve.
Let me know if you give these brownies a try, I’d love to know what you think! I did give a few to family members, and although they *might* be biased, they said it was the best brownie they had ever eaten… Credit to Marks and Spencer for making the most delicious chocolate spread! I’ve added it to cupcakes, now to brownies – what shall I bake with it next?!
Happy brownie baking,