Brownie Cake with Salted Caramel and Chocolate Bombs

An easy Brownie Cake with Caramel sauce and chocolate bombs makes the perfect gluten-free dessert. It’s an easy cake for any time. This can also be made in a brownie tin. Eat this warm with caramel sauce and ice cream, and these fantastic gluten-free chocolate crispy bombs

Why I love this Brownie Cake with Salted Caramel and Chocolate Bombs

Because it is a brownie! And it is a brownie made in a nice round shape that can be served for dessert. Everyone knows a brownie is perfect at any time, imagine eating it with ice cream and salted caramel sauce. It is as good as it sounds.

Easy fuss free cake that lasts for days unrefrigerated

Sometimes I want to make a very fuss-free dessert. This brownie cake fits the bill. It can be made up to a week ahead and left in the fridge. Once you want to use it, take it out of the refrigerator and bring it to room temperature.

If eating it warm straight from the oven sounds better to you, then you can do that too! Adding sauce and creating texture will take this dessert to the next level if you are serving it to family or friends. I use gluten-free chocolate crispy cereal bombs to add crunch. Add them at the last minute before serving. If you can’t find this sort of gluten-free cereal where you live, you could use roasted or caramelized nuts instead.

How to make a Brownie Cake

It’s easy. Use this brownie recipe to make your brownie in a round cake tin. Be sure to use a cake tin with a loose bottom and line it with baking paper.

Make the creamy egg and sugar mixture with a stand mixer. I use the paddle attachment so I can add the cooled chocolate and dry ingredients and finish in the mixer bowl. If you use a handheld mixer, then whisk the eggs and sugar until fluffy, then fold in the dry ingredients with a spatula. The mix is very thick and it will get stuck in the whisk beater blades. You can always make the mixture by hand as shown.

There are so many things you can make with this brownie recipe. This Tira Misu with Nutella or this Brownie Blood Orange Cheese Cake or even this wonderfully impressive brownie ice cream layer cake . You could also make Praline for this dessert too

Brownie Cake Salted with Caramel and Chocolate Cocoa bombs

5 from 4 votes

An easy Brownie Cake with Caramel sauce and chocolate bombs makes the perfect gluten-free dessert. It's an easy cake for any time. This recipe uses Australian cup sizes

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Servings: 8

Course: afternoon tea, cakes, Gluten free

Cuisine: dessert, dessert, cakes, snacks

Ingredients Method

Ingredients

  

• 175 gm butter unsalted
• 175 gm dark chocolate chopped
• 3 whole eggs
• 250 gm sugar caster 1 1/4
• 100 gm almond meal 1 cup
• 50 gm cocoa dark 1/2 cup

caramel sauce

• 200 gm caster sugar 1 cup
• 100 gm butter
• 150 ml cream
• 1 teaspoon salt
• 50 ml Extra water to thin
• 25 gm Chocolate, dark grated garnish

Method

 

1. Set the oven to 160 C / 320 F
2. Line a round 22 cm /9 in tin with a removable bottom. The smaller the tin the deeper the cake. Cooking time will very slightly.
3. Put the sugar and eggs in to a stand mixer and beat while you prepare the other ingredients.
4. Melt the butter and chocolate in a bowl in the microwave for 1 minute or over a double boiler. Set aside to cool slightly
5. Mix the almond meal and cocoa getting rid of any lumps.
6. When the eggs and sugar look thick and doubled in volume, stop the mixer and add the chocolate butter mixture and almond cocoa mixture and beat together till combined.
7. Pour this into the cake tin and level off. It is a thick mixture and will need a spatula
8. Bake for approximately 30 minutes depending on your oven. Test with a skewer at 30 minutes. The skewer should come out with a little bit of damp chocolate ( better under done). If it needs a little more time allow 5-10 minutes.
9. Leave to cool in the tin. If eating warm transfer to a plate carefully. When warm or hot it can be easily broken. If using later leave in the tin and refrigerate. Remove and sit at room temperature when required. The brownies can also be reheated if you like

To make the sauce

1. Have all of the ingredients ready and to hand. That means the butter chopped and the cream measured out
2. Put the sugar in a heavy bottomed sauce pan with 2 Tablespoons of water. Heat on medium to high till all of the sugar is dissolved swirl a little but don’t stir. If some of the sugar sticks to the sides add a Tablespoon more water.
3. Continue heating till the sugar is liquid and starts to turn golden. It needs to be nicely golden before you turn it off and add the cream
4. Once golden it will darken quickly so turn off and add the cream. It will bubble a lot. Stir with a whisk. Put the pot back onto very low and gradually stir in the butter letting it bubble a little. Take off the heat.
5. Add 1/2 the salt stir and taste and then the rest if you want more. Cool the pan down by dipping the base into some cool water. Add the extra water if you want a thinner sauce.
6. The chocolate bombs are a gluten free cereal. One you pour the caramel over the cake to serve sprinkle with chocolate bombs and grated chocolate.