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These Jameson Caramel Brownies are a truly decadent gluten-free treat. Complete with chocolate chips, (optional) nuts, a dense texture, and a slightly salted Jameson caramel, these brownies are nothing short of epic.
I have been toying with a gluten-free brownie recipe for years now! Brownies are a challenge to develop because they’re such a unique pastry. They need to be dense, a bit chewy, and be able to have firm edges. We finally added brownies back to our recipe development calendar and got back to work! After several rounds of tinkering with the classic cast of brownie ingredients, we finally landed on the perfect combination. These brownies have my favorite texture: a bit cake-like, but dense and slightly chewy. They needed texture, so we added nuts and chocolate chips. THEN, we looked at the calendar and saw that Saint Patrick’s Day may be the perfect opportunity to level these brownies all the way UP. We got busy developing a Jameson (Irish whiskey)-infused caramel that we used to dollop both in the mix and on top of the finished product. These Jameson caramel brownies are completely epic. Though delicious while warm, I actually prefer them chilled! If I’m REALLY going for it, I’ll enjoy one of these brownies with a big scoop of grass-fed ice cream on top.
Can this be made egg-free?
It can! In fact, we tested a TON of different egg substitutes in several different baked goods, took all kinds of notes, and then laid it all out for you in this super helpful guide to egg-free baking. For brownies, we recommend using an egg replacer combo: chia (1 tablespoon of milled chia seed + 3 tablespoons of water) and plain Greek yogurt (¼ cup). This combination produced brownies that were soft on the inside, crispy on the outside, with a really delicious flavor. If you’re looking for a vegan substitute, leave out the Greek yogurt and add another chia egg for a crispy-yet-fudgy brownie!
I hope you love these Jameson caramel brownies as much as we do!
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Ingredients
For the Jameson Caramel Sauce:
- 1 1/2 cups coconut palm sugar
- 8 tablespoons butter melted (1/2 cup)
- 1/2 cup cream or full-fat coconut milk
- 1/4 cup Irish whiskey I used Jameson
- 1/2 teaspoon sea salt
For the Brownies:
- 3 eggs
- 3/4 cup butter 12 tablespoons
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 2 tablespoons water
- 3/4 cup gluten free flour blend
- 1 1/2 cups coconut palm sugar
- 3/4 cup Dutch process cocoa powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup chocolate chips
- 1 cup walnuts chopped
- 1/2 cup Jameson caramel sauce
Instructions
For the Jameson Caramel Sauce:
- Combine the sugar, butter, and cream in a medium saucepan over medium heat. Stir frequently until butter is melted.
- Simmer 4-6 minutes until thickened, stirring occasionally.
- Whisk in the Jameson whiskey and sea salt, and continue to look simmer until the mixture begins to bubble and looks like it has doubled in volume. Remove from heat and let cool, then refrigerate. The caramel will thicken as it cools.
For the Brownies:
- Preheat the oven to 350 F.
- In a medium-sized bowl add the eggs, butter, vanilla, water and apple cider vinegar, then whisk until well combined.
- In a large bowl, add the gluten free flour, coconut sugar, cocoa powder, salt, baking soda, and baking powder. Whisk until fully combined.
- Make a well in the center of the flour mixture and add in the egg mixture. Either beat with an electric mixer or whisk until the ingredients are fully incorporated.
- Stir the chocolate chips and walnuts into the brownie batter.
- Line an 8×8 baking pan with parchment paper.
- Spread half the brownie batter on the bottom of the pan, then top with 1/2 cup of caramel. Add the rest of the brownie batter in dollops on top of the caramel, smoothing into one layer as much as possible.
- Bake at 350 F for 45 minutes, until a toothpick inserted into the middle comes out clean.
- Let the brownies cool, then drizzle with remaining caramel sauce, cut, and serve!
Anna Peratoner-Cuevas says
What kind of flour can I sub in to make these paleo? They look so good!!!
Amber Link says
Hi Anna! There isn’t a 1:1 Paleo substitution for these brownies unfortunately, but I’ve heard many great reviews of these so you may want to give them a try! You can always use our caramel sauce in place of the one on that recipe.
Jessica says
OMG. The best brownies I have ever made and eaten. Seriously, thanks for creating this little slice of heavenly goodness.i used Bob’s red Mill GF flour, SO GOOD!!!!!
Amber Goulden says
So glad you liked it Jessica! It is definitely one of our all-time favorites.
Anne M Paz says
Can you sub the whiskey for something? Like coffee maybe?
Amber Goulden says
Yes, that would probably be delicious!
Lindsay says
Do you have to use Jameson? Can you Jim Beam whiskey bourbon?
Amber Goulden says
No, you don’t have to use Jameson!
Sarah Carner says
OMG THESE ARE AMAZING!! I have tried many many brownie recipes looking for one that has the texture of the beloved box variety. Not fudge like, not cakey. But this beautiful in between. Truly phenomenal.
I will never need another brownie recipe again.
I am breastfeeding and had to cut some things out.of my diet for my son. I made some substitutions that worked fabulous. You just have to be patient and really stir the batter.
Butter- Nutiva shortening
Eggs- 2 flax eggs, 1/4 cup apple sauce
Gf flour- King Arthur’s all purpose flour.
(Cant have xanthan gum in 1:1 flour mix in link)
Had to bake a little longer (maybe 7 mins) and at the end (last 15 mins) I lowered temp to 330 so they wouldn’t burn on the bottom or edges. I skipped the sauce altogether.
Victoria says
Thanks for letting us know what you substituted. I was wondering about how to sub for the eggs! Making these now
Janet Hartman says
I have no special dietary requirements. Can I sub regular sugar for the coconut palm sugar in both the brownies and the sauce? I see someone else used King Artur AP flour in place of gluten free flour, so I’m guessing that’s ok.
Brandi Schilhab says
Yes, all of that should work great, Janet!
Courtney says
Is Dutch process cocoa powder necessary? Could cocoa or cacao powder work as a substitute? Also, has anyone tried a sub for the butter in the caramel? Would ghee work? Or omitting the butter element all together work?
Brandi Schilhab says
Yes, cocoa powder will work great, Courtney. I would not omit the butter element from the caramel — ghee is a pretty safe swap here!
Marta says
These brownies are amazing! I usually have leftover caramel sauce & that stuff is like gold on vanilla ice cream (or straight off the spoon). The only change I may make in the future is using a larger pan so the brownies aren’t so “tall” – more bar-like. Thanks for another great recipe!
Melissa Guevara says
So glad that you enjoyed, Marta! Thank you for taking the time to share with us. -Melissa
Marta says
These brownies are amazing! I usually have leftover caramel sauce & that stuff is like gold on vanilla ice cream (or straight off the spoon). The only change I may make in the future is using a larger pan so the brownies aren’t so “tall” – more bar-like. Thanks for another great recipe!