Gluten-free Dressed-up Brownies

Brownies. How many recipes can we have of brownies? It turns out, as many as we’d like, as long as we always improve the last one we used.

I had seen an interesting recipe for a milk chocolate ganache with glucose/corn syrup and honey. I also was interested in creating a brownie recipe with both melted chocolate – unsweetened and bittersweet – and cocoa powder. Lastly, since I always have leftover caramel sauce, I thought that drizzling some on top of my brownies would enrich the flavor. And it worked. Here I present you with a recipe for incredibly delicious brownies: with a deep chocolate flavor, lightened by a whipped chocolate ganache, and enhanced by a salted caramel sauce.


Gluten-free Dressed-up Brownies

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Recipe by Simona Gluten-free Course: DessertDifficulty: Medium
Prep time


Cooking time




  • For the milk chocolate ganache
  • 60 g 60 heavy cream – 1/4 cup

  • 1 teaspoon 1 glucose syrup or corn syrup

  • 1 teaspoon 1 honey

  • 85 g 85 milk chocolate, chopped – 1/2 cup

  • 150 g 150 heavy cream – 1/2 cup and 2 Tablespoons

  • For the salted caramel sauce
  • 100 g 100 granulated sugar – 1/2 cup

  • 120 g 120 heavy cream – 1/2 cup

  • 2 Tablespoons 2 unsalted butter, at room temperature

  • 1/4 teaspoon 1/4 salt

  • For the brownies
  • 60 g 60 unsweetened chocolate, chopped – 1/3

  • 180 g 180 bittersweet chocolate, chopped – 1 cup

  • 120 g 120 unsalted butter – 1/2 cup and 1/2 Tablespoon

  • 15 g 15 unsweetened cocoa powder – 3 Tablespoons

  • 300 g 300 granulated sugar – 1 1/2 cup

  • 4 large 4 eggs

  • 1 Tablespoon 1 vanilla extract

  • 1 Tablespoon 1 glycerin

  • 156 g 156 Simona’s Flour Mix – 1 cup

  • 1/2 teaspoon 1/2 salt

  • 128 g 128 chocolate chips – 3/4 cup


  • For the milk chocolate ganache
  • In a microwave safe medium bowl, combine the 60 g of heavy cream, glucose or corn syrup, and honey. Heat in the microwave until warm.
  • Pour over the chopped milk chocolate and let rest for a couple of minutes. Mix well until smooth – you can use an immersion blender to help you reach an even consistency.
  • Add the remaining heavy cream and mix until incorporated. Cover with plastic wrap in contact with the surface, and let it rest in the refrigerator for at least 3 hours before whipping.
  • For the caramel sauce
  • In a small microwave safe bowl, warm up the heavy cream. Place the sugar in a saucepan, and heat over medium heat. Slowly melt the sugar until it reaches a dark amber color.
  • Remove the pan from the stove and slowly pour in the cream while whisking it slowly. Be careful because it will splatter. If the caramel seizes up on you – because the cream is too cold of you poured it too quickly – just return the mixture to a low heat and cook it until the sugar crystals are fully dissolved.
  • Add butter and salt. Whisk the mixture until the butter is fully melted. Transfer the the sauce into a container and cool completely.
  • For the brownies
  • Preheat the oven to 350 degrees Fahrenheit. Grease and line a 9 by 13 baking pan with parchment paper. Set aside.
  • Place the butter and the two chocolates in a bowl over a saucepan with a few inches of water, making sure that the bowl doesn’t come in contact with the water. Bring the water to a boil.
  • Whisk the melted chocolate and butter until smooth, then add the cocoa and sugar. Mix well then remove from over the saucepan.
  • Whisking vigorously, add the eggs, one at a time, then the vanilla and glycerin. Mix in the flour and salt, until well incorporated, then lastly add the chocolate chips.
  • Pour the thick batter into the baking pan, and smooth the top. Bake in the oven for 20 to 25 minutes, until the edges start pulling away. Place on a cooling rack to cool completely.
  • In the meanwhile, remove the ganache from the refrigerator, and whip until soft peaks form. Spread generously over the cooled brownies, then drizzle with the cooled caramel sauce. You can also grate some milk chocolate on top if you’d like.

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