Gluten-Free Truffle Fudge Brownie with Salted Caramel

Every now and again, I’ll go off the beaten path like I have today with this gluten-free brownie. I’m by no means gluten free, but I do have friends that are, so I like make sure I can deliver sweets as needed, when needed.

Truffle Brownie with Salted Caramel | Bakers Royale copy

This gluten free brownie is one I made for a gathering last week and it definitely went over well. I didn’t tell anyone it was gluten-free until afterwards. Everyone was shocked, since they mostly equate gluten-free with inferior baked goods, ie. dry, flavorless, sandy, dense and a few other adjectives I can’t share here. Pretty much all things that I have experienced with gluten-free baked goods.

But here’s the thing, gluten-free baking takes sometime to learn. So the recipe I’m loving on here is not my own, it’s a recipe from Kyra Bussanich gluten-free book, Sweet Cravings. It’s one of my favorite books – there are so many good recipes! And it’s a book worth owning if you want to learn gluten-free baking.

Truffle Brownie with Salted Caramel from Bakers Royale

Luckily Kyra keeps it simple, so this recipe comes together quickly and easily.  The only real work is finding a few items you may not have stocked in your pantry like potato and tapioca starch. Both can easily be sourced at some grocery stores, if not, a health food store will definitely have it.

I followed the recipe in its entirety, but swapped out the finishing mocha frosting for a heavy hit of salted caramel. And that’s only because someone else brought a death by chocolate cake to the gathering, so I went for a sweet and salty combo with this recipe.

That’s it for today. I hope you have a great weekend and see you all next week Monday.

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Gluten-Free Truffle Fudge Brownie with Salted Caramel

Yield: Makes 16 brownies

Ingredients:

  • 1 3/4 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1/4 cup potato starch
  • 1/4 tapioca starch
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup canola oil
  • 2 tablespoons instant espresso powder dissolved in 1/4 cup of water (I used Starbucks Via French Roast)
  • 1 tablespoon vanilla extract

Directions:

For the remainder of this recipe, please click over to Kyra's site here. 

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Comments

  1. Avatar for Naomi RobinsonLiz @ Floating Kitchen says

    Wow – these look amazing, Naomi. That caramel topping is crazy good! I can see how you fooled everyone and no one guessed they were gluten free. They look so decadent!

  2. Avatar for Naomi RobinsonChristina Hartnett says

    Gorgeous shots!!! I love how you styled the photographs for this recipe. Plus, the brownies look crazy amazing! Great job :)

  3. Avatar for Naomi RobinsonJune @ How to Philosophize with Cake says

    Those look terrific, especially with that layer of salted caramel! even cooler if they’re gluten-free :)

  4. Avatar for Naomi RobinsonClaire @The Simple, Sweet Life says

    This looks amazing! Love the combination of brownie and salted caramel!

  5. Avatar for Naomi Robinsonkearin @ the winsome baker says

    yay for more gluten free options! and another book to add to my wishlist :) I love your photos – you always have gorgeous props too – jelly!

  6. Avatar for Naomi RobinsonKyra says

    YAY! I’m so glad you found the recipe and have been having fun with it. Your photography and styling rocks (an area I am sadly lacking) so these look absolutely amazing Naomi! :*

  7. Avatar for Naomi RobinsonMaddy @ The Sweetest Beet says

    Oh man, can we please appreciate the salty caramel goodness dripping off of these brownies?? These look absolutely stunning and delicious. They could even sway me to thinking gluten free would be easy :) The photos are absolutely lovely as well, love the blog!

  8. Avatar for Naomi RobinsonAmy | Club Narwhal says

    Naomi, I’m not GF either but pretty much want to face plant into this pan–that caramel topping has got me like, whoa!