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Salted Caramel Peanut Oat Flour Brownies

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  • Prep 20 min
  • Total 3 hr 45 min
  • Servings 16
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When it comes to desserts, the combination of salty and sweet makes your taste buds rejoice. Our salted caramel peanut brownies do exactly that in this crowd-pleasing dessert. Not only do these brownies have an extra moist, fudgy texture, but they are also gluten free, thanks to the oat flour. Talk about a win, win!
Updated Apr 27, 2021
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Ingredients

  • 1/2 cup butter
  • 2/3 cup Dutch-processed cocoa powder
  • 1 1/4 cups sugar
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup Gold Medal™ Gluten Free Oat Flour
  • 1/2 teaspoon gluten-free baking powder
  • 1/2 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • 1 cup roasted, lightly salted peanuts
  • 3 tablespoons gluten-free salted caramel topping
  • 1/4 teaspoon flaky sea salt

Steps

  • 1
    Heat oven to 350°F. Line 8x8-inch baking pan with foil, leaving 2-inch overhang on two sides, and spray with cooking spray.
  • 2
    In 2-quart saucepan, melt butter over medium-low heat. Remove from heat; using whisk, beat in cocoa powder until smooth. Cool 5 minutes.
  • 3
    Add sugar; mix to combine. Add eggs and vanilla; mix to combine. Add oat flour, baking powder and 1/2 teaspoon salt; mix until moistened. Stir in chocolate chips. Chop 1/2 cup of the peanuts, and stir into brownie batter.
  • 4
    Spread batter in pan. Sprinkle remaining 1/2 cup peanuts on top.
  • 5
    Bake 45 to 50 minutes or until center of brownies domes and begins to crack, and toothpick inserted 2 inches from edge comes out with a few moist crumbs. Cool completely in pan on cooling rack, about 2 hours. Refrigerate uncovered 30 minutes. Drizzle caramel topping over top, and sprinkle with 1/4 teaspoon flaky sea salt. Lift brownies out of pan by foil overhang. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    The trick to cleanly removing gluten-free salted caramel brownies from the pan is to line it with foil. To easily do so, flip your pan upside down. Wrap the foil around the bottom of the pan, leaving a little extra length on either side—this length will serve as “handles” later—then cut your piece. When you turn the pan over, you’ll have the perfect-sized and preshaped piece of foil. After baking, allow brownies to cool completely before lifting out of the pan by foil “handles.”
  • tip 2
    For the best results in this gluten-free salted caramel brownies recipe, it’s important to measure your oat flour correctly. Make sure you stir the flour before measuring, to lighten it. Then spoon the flour into the measuring cup, and level it off by sweeping the straight side of a knife across the top of the measuring cup.
  • tip 3
    Chocolate-based recipes often call for either unsweetened baking, or “natural,” cocoa powder or Dutch-processed cocoa. Regular unsweetened baking cocoa is intense and full-flavored; it’s also somewhat acidic and is often used in baked goods leavened with baking soda. Dutch-processed cocoa, which usually has a smoother flavor and darker color than unsweetened baking cocoa, is treated with an alkali to neutralize its acidity and is often called for in recipes that use baking powder as a leavening agent.
  • tip 4
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

280 Calories, 14g Total Fat, 5g Protein, 34g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Brownie
Calories
280
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
210mg
9%
Potassium
180mg
5%
Total Carbohydrate
34g
11%
Dietary Fiber
3g
13%
Sugars
24g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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