On a gluten-free diet? If so, try out these amazing gluten-free caramel brownies. They are so good and super easy to make, the perfect treat for someone who can’t have gluten.
While I am not on a gluten-free diet, I have lots of friends and some family members that are. So from time to time, I like to mix things up and make keto or gluten-free specific dishes.
If you are a brownie, chocolate, and caramel lover, then you are going to love these gluten-free caramel brownies. They are so simple to make, if I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients
In order to make these yummy homemade gluten free caramel brownies you need several easy to find ingredients:
- Black beans – Yes black beans! They are a common ingredient in some gluten-free baked goods.
- Oats – I use instant oats for these, but old-fashioned oats can be uses as well. Just make sure they are “certified gluten-free.”
- Maple syrup
- Coconut oil
- Unsweetened cocoa powder
- Vanilla extract
- Baking powder
- Chocolate chips – You can use semi-sweet, milk, dark, dairy-free, etc.
- Caramel topping – You can use store-bought kind for ice cream, or homemade caramel sauce, or even the chewy caramel made for these caramel apples.
- Food Processor
- Wooden spoon
- 9×9 pan
- Parchment paper
Step 2: How to make gluten-free caramel brownies from scratch
Preheat the oven to 350 F/176 C.
Drain the can of black beans and place them in a colander. Rinse them well and then shake the excess water from them.
This is the really easy part, add most of the ingredients to a food processor. Add the black beans, oats, sugar, baking powder, salt, coconut oil, unsweetened cocoa powder, vanilla extract, and maple syrup.
Now blend away. Start with the pulse setting then gradually go to the high setting. Mix on high for about 30 seconds. Scrape down the sides of the bowl and then blend for another 20 to 30 seconds.
TIP: If you don’t have a food processor you can mash up the black beans with a fork or potato masher. Then use a wooden spoon or really sturdy whisk to mix all the ingredients together.
Scrape all the gluten free caramel brownies batter into a large bowl and then fold in half of the chocolate chips and half of the pecans. The batter is ready to go! Super duper easy right?
Step 3: Bake the gluten-free caramel brownies
Line an 8×8 or 9×9 square pan or 7×11 rectangle pan with parchment paper or spray it with cooking spray. Then pour in the brownie batter and spread it out evenly.
Sprinkle on the remaining chocolate chips and drizzle on half of the caramel topping. Then bake the gluten-free caramel brownies in the oven, middle rack position, for 20 to 22 minutes.
After the brownies come out of the oven, sprinkle on the rest of the pecans. Then allow them to cool for 15 to 20 minutes or so. Then place in the fridge to cool completely, to help it set, at least an hour.
Remove the brownies from the fridge. Pull the parchment paper and lift the large brownie out of the pan and then cut it on a cutting board into squares. Drizzle on a bit more caramel topping and enjoy!
How long do gluten-free caramel brownies last?
These will last 5 to 7 days in the fridge if stored in an airtight container. They can also be frozen for a few months.
Here are some other gluten-free recipes you may like:
Gluten-Free Caramel Brownies
- Food processor
- Wooden spoon
- 9×9 pan, 8×8 pan, or 7×11 pan
- parchment paper
- 1 15-16 oz can of black beans, washed, drained (430g)
- 1/2 cup of instant oats 75g
- 1/3 cup maple syrup 113g
- 1/4 cup coconut oil 36g
- 2 Tbs white granulated sugar 25g
- 2 Tbs unsweetened cocoa powder 15g
- 2 tsp vanilla extract 10mL
- 1/2 tsp. of baking powder 2.5g
- 1/4 tsp. of salt 1g
- 1 cup of chocolate chips 150g
- 1/4 cup pecans 30g
- 1/4 cup of caramel topping 80g
- Preheat the oven to 350 F/176 C. Drain and rinse the black beans.
- Add the black beans, oats, sugar, baking powder, salt, unsweetened cocoa powder, coconut oil, vanilla extract, and maple syrup to a food processor and blend, start with the pulse setting and gradually move up to high for about 30 seconds. Scrape the sides of the bowl with a spatula then blend for another 20 to 30 seconds.
- Transfer the brownie batter to a large bowl. Add half of your chocolate chips and half of the pecans and use a wooden or metal spoon to fold those in.
- Line a baking pan with parchment paper or spray it with cooking spray. Then spread the brownie batter evenly in the pan. Sprinkle on the rest of the chocolate chips and half of the pecans. Bake on the middle rack for 20 to 22 minutes.
- After the pan comes out of the oven, sprinkle on top the rest of the pecans. Allow the brownies to cool for 15 to 20 minutes, and then place in the fridge to cool completely and set, about an hour.
- Remove the brownies from the pan by lifting up on the parchment paper. Cut into squares and drizzle on the remaining half of caramel. Enjoy!
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