Caramel Stuffed Brownies

Low FODMAP Caramel Stuffed Brownies that are fudgey and gooey, and filled with a gorgeous ripple of sticky, salty caramel.


    For the Caramel:

    • 3/4 cup caster sugar
    • 1/4 cup water⁠
    • 30g butter⁠
    • 1/4 cup lactose free cream⁠

    For the Brownies - ⁠

    • 150g butter⁠
    • 200g chocolate⁠
    • 1/2 cup caster sugar⁠
    • 1/2 cup brown sugar⁠
    • 2 eggs⁠
    • 2 tbsp cacao⁠
    • 3/4 cup low FODMAP plain flour⁠
    • 1 tsp vanilla extract⁠
    • pinch salt⁠


    Makes 16

    1. In a saucepan over medium heat, melt the sugar and the water together until it has dissolved. Continue to cook until it is bubbling, thickened and amber in colour.⁠
    2. Remove the saucepan from the heat and add the butter, whisking continuously as it bubbles.⁠
    3. Once the bubbling has settled, do the same with the cream.⁠
    4. Line the tin you will bake your brownies in with non-stick baking paper or a silicone mat, and pour the caramel in. Use a spatula to even it out.⁠
    5. Place the caramel in the freezer for 30 minutes. After 15 minutes, preheat the oven to 170C.⁠
    6. Once the chilling time has elapsed, make the brownies by adding the butter and the chocolate to a large mixing bowl, and melting them together in the microwave.⁠
    7. Add the sugars and stir until combined.⁠
    8. Add the eggs and whisk them in until the mixture is smooth.⁠
    9. Sift in the cacao and flour, and add the vanilla and salt, stirring until the batter is smooth and everything is well incorporated.⁠
    10. Remove the caramel from the freezer and from the tin. Grease your tin and pour 1/2 the brownie batter in.⁠
    11. Peel the caramel away from the non-stick sheet, and place it on top of the brownie batter in your tin.⁠
    12. Top with the remaining brownie batter, smooth it with a spatula and bake for 35 minutes. The top of the brownie will still be wobbly - this is because the caramel will be molten until the brownies cool.