Salted Caramel Brownies

INGREDIENTS

Shortbread Crust Layer
6 gluten-free Walkers Pure Butter Gluten Free Shortbread Cookies, crushed
2 tbsp butter, melted

Salted Caramel Sauce Layer
¾ cup full-fat canned coconut milk
¾ cup honey 
¼ tsp sea salt
1 tbsp butter

Brownie Layer
½ cup butter
1/3 cup chocolate chips
¾ cup honey
2 eggs, beaten
½ tsp vanilla extract
¼ cup gluten-free all-purpose flour
¼ tsp sea salt

DIRECTIONS

Preheat oven to 350 degrees F. Grease 8" x 8" baking dish.

Shortbread Crust Layer:
Mix crushed shortbread cookies and melted butter in a medium-sized mixing bowl.  Once mixed, transfer the shortbread mixture to the baking dish spreading evenly with a spatula and, if needed, pressing it down with clean hands to form the crust/bottom layer.

Bake for 8 to 10 minutes until a light golden brown. Remove from oven and set aside to cool.

Caramel Sauce Layer:
Mix coconut milk, honey, and butter in heavy sauce pan over medium-high heat. Bring to a low boil stirring constantly for about 2 minutes. Reduce heat to medium low and stir almost constantly for about 15 minutes or until sauce thickens to a true caramel thickness. Reduce heat further if mixture continues boiling.

Pour caramel sauce over shortbread crust layer. Use your spatula to remove all of the caramel sauce from the pan and spread the caramel to almost the sides of the baking dish. (The brownie layer will push the caramel sauce out further so it’s just right.)

Set pan aside.

Brownie Layer:
Using the double boiler method, melt butter and chocolate chips in medium-sized pan. Alternatively, you can use a medium-sized bowl and melt your butter and chocolate chips in the microwave. If you do use the microwave, remember that chocolate chips will hold their shape until you stir them so don’t overcook your mixture.

Once butter and chocolate chips are melted, stir well and remove pan from heat, placing it on a potholder. Add in honey; mix well. Add in eggs and vanilla stirring well. Finally, add in flour and salt. Mix until combined.

Pour brownie batter over the caramel layer.

Bake for about 30 to 40 minutes. Test with a toothpick for doneness, but don’t push down toothpick too far or you’ll hit the caramel layer and perhaps think the brownies are not yet done when they are.

Cool completely (if you can wait!) before cutting into squares and serving. If you wish, you may make a drizzle using powdered sugar and water or milk (I used coconut milk) to drizzle a pattern on the top of your brownies.

Store loosely covered at room temperature.

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