Since going gluten free as part of the Low FODMAP diet I have really started to enjoy chocolate brownies, particularly homemade ones. I love the fact that you can add lots of different flavours to make a wide variety, and I can make them as gooey as I like! I’ve always enjoyed a bar of snickers, so I thought I’d incorporate the sweet caramel and the salty peanut into a brownie.
For this recipe you will need a 20cm x 20cm baking tin, lined with baking parchment to avoid the brownies sticking. This recipe makes approximately 16 brownies, however I cut these are on the smaller side as they are very rich and chocolatey.
Gluten Free Snickers Brownies
- 200 g Butter (or dairy free margarine)
- 3 Eggs
- 270 g Caster sugar
- 25 g Cocoa powder
- 200 g Dark chocolate
- 125 g Gluten free plain flour
- 75 g Salted peanuts (roughly chopped)
- 2 tbsp Caramel (I used Carnation caramel sauce)
- 1 tbsp Peanut butter
- Preheat the oven to 180 degrees Celsius.
- 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, cocoa powder and peanuts. Fold again.
- Pour half of the brownie mixture into a lined tin, then drizzle three quarters of the caramel on top. Pour in the rest of the mixture, drizzle with the leftover caramel and peanut butter, then swirl the brownie with a skewer to create a pattern. Decorate with small pieces of peanuts (optional).
- 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 see how they turn out.
Happy brownie baking,