Bringing a dish to a potluck can often be a stressful event. Especially if have to accommodate for gluten intolerance and don’t want to buy a whole lot of special ingredients. These gluten-free caramel latte brownies are a fantastic option. They are dead simple and can be catered to a variety of dietary restrictions. These brownies are infused with coffee, swirled with caramel and then finally topped with a coffee meringue. These Caramel Latte Brownies are gluten free, nut free and 100% made from scratch including the caramel and coffee meringue. They are also completely customizable to your taste.  

If you prefer a salted caramel, stir in a teaspoon of salt when the caramel is finished cooking. Prefer an alcohol-free dessert???? Skip the Tia Maria and replace it with a shot of strong espresso. Egg free can also be done. Simply skip the meringue and replace the eggs in the batter with flax eggs.

These sound intimidating to make, but I pinky promise anyone who can measure ingredients, turn on an oven, and operate a mixer can create these brownies. The caramel is a Dulce de Leche (Sweetened Condensed Milk Caramel) and it thrives on neglect. Take a can of sweetened condensed milk, pop it into a small baking tray, and cover with foil. Pop that tray into a bigger tray, add an inch of water into the larger tray and then bake it in a 250F oven for 2 hours. The most difficult task in this sequence is opening the can.

Now, the meringue isn’t something I would label as difficult. But you do have to be precise about a couple of items. No egg yolk or fat can be within the bowl being used to whip the meringue. Also, I use plain soap and hot water and rewash everything before dumping in the whites.

Use a stand mixer or food processor. Whatever tool you do utilise is irrelevant because the method is the same. Add in all the egg white, run the machine until the eggs are soft peaks. (To test this take a spoon of the eggs and quickly flip your spoon over. Soft peaks should curve over and look like the tip of a soft serve ice cream cone. (see video). Stiff peaks will hold their shape even when moving the spoon around. Check out the video for the texture you are aiming to create.) Once soft peaks are formed, pour in all the other ingredients. Then run the machine until you hit stiff peaks. 

Once complete, pile it on in big fluffy waves on top of the brownies and toast under the broiler. Fluffy lovely goodness. Just like milk froth on a beautiful latte. Easy peasy complicated brownies. An enigma wrapped in a dream.

 

 

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Caramel Latte Brownie

These brownies are swirled with scratch made caramel and topped with coffee meringue.  100% homemade and simple as 1,2,3

Course Dessert
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 16 Servings

Ingredients

Caramel (Dulce De Leche):

  • 1 Can Sweetened Condensed Milk
  • 1 Teaspoon Sea Salt Optional

Brownies:

  • 1 Cup Butter melted
  • 2 Tablespoon Oil
  • Cups of Sugar
  • 4 Eggs
  • 2 Tablespoon Molasses
  • 2 Tablespoon Tia Maria
  • 2 pinch Salt
  • 2 teaspoon Vanilla
  • 1 Cup Cocoa powder
  • 1 Cup Flour

Coffee Meringue:

  • 6 Egg Whites
  • 1 ½ Cup Sugar
  • 1 ½ Tablespoon Cornflour
  • 2 Tablespoons Tia Maria

Instructions

  1. Method:

Dulce de Leche:

  1. Preheat Oven to 250F
  2. Place the entire can of Sweetened Condensed Milk in a small greased baking dish. Cover with foil
  3. Place the baking dish of Sweetened Condensed Milk into a water bath in the preheated oven. (To make a water bath: Use a large baking dish and place the smaller one into the larger one. Fill the larger baking dish with water until it is 1-2" up the side of the smaller dish)
  4. Cook for 2 hours until the sweetened condensed milk is caramel coloured and thickened.
  5. If you would prefer salted caramel add the 1 teaspoon of salt and thoroughly mix

Brownies:

  1. Preheat the oven to 200*C
  2. Combine the melted Butter, Oil, and Sugar in a large bowl.
  3. Add the Eggs, Molasses, Tia Maria, Salt, Vanilla, Cocoa Powder, and Flour into the bowl. Stir until thoroughly mixed.
  4. Place the brownie batter into a greased 9x13inch pan. Flatted the mixture out with a spoon.
  5. Drop dollops of caramel every 1-2 inches throughout the brownie batter. Swirl gently into the batter
  6. Bake the brownies for 15 minutes until the brownies spring back when pushed.

Meringue:

  1. Place the egg whites into the bowl of your Food Processor or stand mixer. Whip the egg whites until soft peaks are formed.
  2. Mix the sugar and cornflour into a separate bowl
  3. Slowly add the sugar mixture into the egg whites while the machine is running.
  4. Add in the Tia Maria.
  5. Keep whipping the eggs until stiff peaks are formed. (If using a food processor be sure to check the mixture often as it can happen very quickly)
  6. Preheat your oven's broiler.
  7. Swirl the Meringue over the baked Brownies.
  8. Pop the Brownies under the broiler until lightly toasted. Keep a close eye on it as it will only take 1 or 2 minutes.
  9. ENJOY!

Recipe Notes

This recipe can easily be customized to suit your needs.  

Make it alcohol-free: Replace the Tia Maria in this recipe with espresso.

Make it Egg Free: Skip the meringue and replace the eggs in the brownie batter with a flax egg. 

Make it Dairy Free: Skip the caramel recipe above and replace with your favourite dairy-free caramel.