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These flourless salted caramel brownies are gluten free, rich, fudgy, filled with salted caramel, and can be made ahead of time! showmetheyummy.com #glutenfree #flourless #brownies #chocolate #saltedcaramel #fudge
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4.75 from 4 votes

Flourless Salted Caramel Brownies

These flourless salted caramel brownies are gluten free, rich, fudgy, filled with salted caramel, and can be made ahead of time!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: flourless, gluten free, vanilla bourbon salted caramel sauce
Servings: 16 bars - 1 (8x8) pan
Calories: 232kcal
Author: Jennifer Debth



  • 6 tablespoon unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon instant coffee granules
  • 2 large eggs room temperature
  • 3/4 cup brown sugar packed
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt


  • 1 cup vanilla bourbon salted caramel sauce room temperature


  • 1/2 cup semi-sweet chocolate chips


  • Preheat oven to 350 degrees F.
  • Prepare an 8x8 baking pan by lining it with a sheet of aluminum foil. Spray generously with cooking spray. Leave a few inches of overhang on the sides to allow for easy removal. Set aside.
  • Set a small saucepan over low heat and add in butter, chocolate chips, and coffee granules.
  • Stir until the butter and chocolate have fully melted.
  • Remove from heat and setting aside to cool slightly.
  • Using a stand mixer (use the whisk attachment) beat together eggs, sugar, and vanilla extract for 2 minutes.
  • Add melted chocolate mixture and mix throughly.
  • Scrape down the bowl.
  • With the mixer on low, add cocoa powder, cornstarch, and salt, mixing until well combined.
  • You may need to scrape down the bowl and mix again.
  • Pour half of the batter into prepared pan, spreading it evenly with a greased spatula. Bake for 10 mins minutes or until top has just set in the center.
  • Evenly pour caramel over the brownies.
  • Top with remaining brownie batter.*
  • Sprinkle the top with 1/2 cup semi sweet chocolate chips.
  • Bake for 20-30 minutes, or until center is set. Because of the caramel and chocolate chips, you just need to eyeball it. If you use a tooth pick, know that you might be hitting a caramel or chocolate chip.
  • Remove from oven and let cool completely in pan.
  • Cover with foil and place in fridge for at least 2 hours, or until the brownies are completely cold.
  • Lift brownies out of the pan, using the foil overhang and slice.**
  • Serve immediately or enjoy later!
  • Store brownies in an airtight container in the fridge.


*Topping the caramel with the second layer of brownie batter can be a little tricky. Use a spoon to dollop the batter evenly over the caramel layer. Use your finger to gently spread the batter as best as you can!
**The caramel is sticky and delicious and does tend to stick to the foil. My suggestion for removal: use the foil to remove the brownies from the pan. Flip the brownies over (so the bottom/foil is facing the ceiling) and gently peel off the foil. Then flip them back over and slice and serve!


Serving: 1brownie | Calories: 232kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 102mg | Potassium: 164mg | Fiber: 2g | Sugar: 16g | Vitamin A: 55IU | Calcium: 32mg | Iron: 1.5mg