Caramel Stuffed Brownies


Brownies have to be one of my favourite, go-to desserts. Once you have a good, staple low FODMAP flour, they are also quite easy to make to suit your dietary needs. And then once you’ve nailed the perfect brownie, it’s time to take them to the next level – and I’ve done all the hard work there for you. Introducing, my lowFODMAP caramel stuffed brownies. The perfect chocolatey, gooey brownies overflowing with the perfect salty sweet caramel. Tell me right now you’re not drooling!

Pro Tips

It’s the best use of your time to make the caramel first and get it freezing before you move on to making the brownie batter. Freezing the caramel is really the only way to get it sandwiched between the layers of brownie.

Caramel can be a finicky thing to make, but the more you practice, the easier it will become.It is important to completely dissolve the sugar and water together first, and to keep an eye on the temperature – as soon as the mixture starts to turn an amber colour, you want to take it off the heat so your caramel is not too dark and bitter. And always make sure you’re continuously stirring the caramel when you add in the butter and the cream – keep it moving until it settles down. 

The brownie batter comes together very easily and is absolutely no fuss. When it’s ready and your caramel has hardened enough to be pliable, you can assemble these sandwiches of delight. Fill your baking tin with half the brownie batter, add the caramel square on top, and top with the remaining brownie.

The only other point to add is that you need to allow the brownies to cool completely before serving – while your brownie is cooked and ready to go, the caramel will have gone molten again in the oven and you need to give it time to set again unless you’d like a landslide on your hands (I mean, it would be a delicious landslide, nonetheless).


I think these caramel stuffed brownies are best served with some fresh, low FODMAP fruit, cream or ice cream – something to help you cut through all that delicious sweetness. There will be plenty of leftovers that you can store in an airtight container for up to a week, perfect for a pick me up after a long day at work.

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.

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