Salted Caramel Gluten free Brownies

My two favourite things? Salted caramel in the form of TRKG skinny syrup and DR Zaks nut butter. So why not combine both with the amazing Sukrin cake mix to create the ultimate brownie?


100g Sukrin cake mix OR 100g flour with 1 tsp baking powder
50g Mornflake gluten free oats
1 tbsp. salted caramel
2 scoop chocolate protein powder (I used Muscle Mousse to test how it would cook but Quest Salted Caramel protein also works very well)
1 egg
20ml salted caramel TRKG Syrup
50ml unsweetened almond milk
1 handful


For the Genanche

1 tbsp. salted caramel DR ZAKS nut butter
4 cubes Swiss stevia chocolate *can just use high percentage dark chocolate
1/2 tbsp. cacao powder
20ml almond milk



  1. Pre heat oven to 160 degrees
  2. Line baking tray with tin foil and add coconut oil
  3. Mix dry ingredients
  4. Then add in wet ingredients, stir through then use hand blender to blend through
  5. Add in half of the salted caramel
  6. Stir in cocoa nibs
  7. Cook through for 20 minutes

For the chocolate Genanche

Heat all topping ingredients together till thick yet smooth liquid forms. Spread evenly over brownie. I then added some extra cocoa nibs and nut butter sprinkles! Then enjoy and share (well not too much).



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