I know it might seem ironic to share a gluten-free brownie recipe after all the jokes and rants I’ve made about disappointing gluten-free brownies in the past. One of the most popular posts on my blog highlights that frustration, so publishing a brownie recipe now feels a little cheeky. But these are not ordinary brownies. These are gluten free millionaire’s shortbread brownies — rich, fudgy and absolutely brilliant.
There is nothing worse than a dry, flavorless gluten-free brownie. These bake up fudgy and gooey, streaked with caramel and studded with crunchy pieces of gluten-free shortbread. They capture everything I love about my gluten-free millionaire’s shortbread but in a brownie form: indulgent chocolate, sweet caramel ribbons and buttery biscuit crunch.
Making the ultimate gluten-free brownies
If you’re sold on them yet, great. If not, imagine warm chocolate and caramel scents filling the kitchen — that’s what will convince you. I prefer brownies that are squishy and fudgy, like the classic tray bakes from my childhood. These gluten-free millionaire’s shortbread brownies are straightforward to make: prepare the batter, dollop and swirl in the caramel, scatter broken shortbread on top and bake.
You can make every element from scratch if you wish — homemade caramel and shortbread will of course be delicious — but I also understand time is limited. For convenience I used ready-made caramel and store-bought gluten-free shortbread to speed things up. Keeping those options accessible means more people can enjoy these brownies without spending hours in the kitchen. If you prefer to make your own caramel and shortbread, that will work beautifully too.
My gluten free millionaire’s shortbread brownies recipe
Here are a few practical tips before you start. First, avoid over-mixing once you add the dry ingredients. You want to keep the batter light and aerated from whisking the wet ingredients earlier; overworking the mix will lead to cakier brownies rather than gooey ones.
Second, be careful not to over-bake. When you take the tray out of the oven the center may look slightly wobbly — that’s normal. The brownies will firm up as they cool and stay delightfully fudgy. If the center is completely set when removed, the brownies will be too dry. I prefer them very gooey, but if you like a firmer texture you can leave them in the oven a little longer. Trust your oven and your instincts.
These brownies are forgiving and quick to assemble. Try them, enjoy the caramel swirls and the shortbread crunch, and feel free to share photos of your bakes — I always love seeing them.
Gluten free millionaire’s shortbread brownies
An indulgent gluten-free brownie with gooey caramel swirls and crunchy chunks of gluten-free shortbread.
Ingredients
- 100 g dark chocolate
- 100 g milk chocolate
- 170 g unsalted butter
- 250 g caster sugar
- 2 large eggs
- 2 tsp vanilla extract
- 90 g plain gluten-free flour
- 40 g cocoa powder
- 1 tsp salt
- 130 g ready-made caramel (or homemade, if preferred)
- 65 g gluten-free shortbread, roughly broken
Instructions
- Preheat the oven to 180°C. Line an 8-inch square baking tin with baking paper. Break the dark and milk chocolate into a bowl and melt gently over a pan of simmering water. Allow to cool slightly.
- Melt the butter and add it to a large bowl with the caster sugar. Use an electric whisk to combine until smooth.
- Add the eggs and vanilla extract to the butter and sugar. Whisk for about a minute until the mixture lightens in color and becomes slightly fluffy.
- Stir the melted chocolate into the wet mixture, ensuring the chocolate is warm but not hot so it doesn’t cook the eggs. Fold together with a spatula until combined.
- Sift in the gluten-free flour and cocoa powder, add the salt, and gently fold the dry ingredients into the wet mix. Do not over-mix. Pour the batter into the prepared tin and spread evenly.
- Dollop spoonfuls of caramel over the batter and use a knife to create swirls. Scatter the broken shortbread pieces over the top and press them lightly into the batter so they remain visible.
- Bake in the center of the oven for 20–25 minutes. The middle may wobble slightly when you remove the tray — that’s fine. Cool completely on a wire rack before cutting so the brownies set to a fudgy texture.
Need some more gluten-free recipe inspiration?
If you’re enjoying gluten-free baking and want more ideas, try other favorite recipes such as Peanut Butter Jelly Cookies, Nutella Brownies, a gluten-free Bakewell tart or the original gluten-free millionaire’s shortbread. These are all great bakes to expand your gluten-free repertoire and provide delicious variety for friends and family.
If you make this brownie recipe I’d love to see what you create — share your photos and any variations you tried. Baking is all about experimenting and making recipes your own, so enjoy the process and have fun with the caramel and shortbread additions.
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