There’s something magical about biting into a Salted Caramel Brownie Truffle. The moment your teeth sink through the glossy chocolate shell, you’re met with an intensely fudgy center, followed by the unexpected but welcome surprise of smooth, buttery salted caramel. This is the kind of treat that makes people close their eyes for a second, just to soak in every last sensation.

These gluten-free truffles have become a seasonal staple in our home—especially during the colder months when all you crave is something rich, comforting, and deeply satisfying. I first made them for a fall family gathering, where the smell of brownies baking and caramel bubbling filled the kitchen. They disappeared faster than any dessert I’ve ever made. Since then, they’ve made their appearance at Thanksgiving tables, holiday cookie swaps, and even as special little gifts wrapped in parchment and twine.

Rooted in the tradition of holiday indulgence and the universal love for brownies and caramel, these Salted Caramel Brownie Truffles strike the perfect balance between rustic homemade charm and elegant decadence. They are proof that gluten-free treats don’t have to be second best—they can be the absolute star of the dessert table.

Why You’ll Love This Recipe:

• Intensely fudgy and chocolatey brownie base
• Creamy, gooey salted caramel center
• Completely gluten-free with zero compromise on texture
• Perfect for gifting, parties, or cozy nights in
• Make-ahead friendly and freezer-safe

INGREDIENTS YOU’LL NEED:

For the Brownies:

• 200g dark chocolate (about 7 oz)
• 115g unsalted butter (½ cup)
• 150g light brown sugar (¾ cup, packed)
• 2 large eggs
• 1 tsp vanilla extract
• 45g cocoa powder (½ cup)
• 30g cornstarch (¼ cup)
• ¼ tsp salt

For the Salted Caramel:

• 100g granulated sugar (½ cup)
• 60ml double cream (¼ cup)
• 30g unsalted butter (2 tbsp)
• ½ tsp sea salt (adjust to taste)

For Coating:

• 200g dark or milk chocolate, melted (about 7 oz)
• Optional: extra sea salt flakes for garnish

How to Make Salted Caramel Brownie Truffles

These truffles are a true labor of love, but every moment is worth it. It starts with baking the perfect gluten-free brownie—rich, dense, and chewy. Then we make a luscious salted caramel and combine the two to form truffle perfection.

STEP-BY-STEP INSTRUCTIONS:

1. Make the brownies:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper. In a heatproof bowl, melt the dark chocolate and butter together (you can use the microwave or a double boiler). Stir until smooth, then add the sugar, eggs, and vanilla extract. Whisk well.

Sift in the cocoa powder, cornstarch, and salt. Stir until just combined. Pour the batter into your prepared pan and bake for about 20–22 minutes, or until the top looks set and a toothpick inserted comes out with a few moist crumbs.

Let the brownies cool completely. Once cooled, crumble them into a large mixing bowl with your hands or a fork.

2. Make the salted caramel:
In a medium saucepan over medium heat, melt the sugar without stirring. Swirl the pan occasionally. Once it turns a deep amber color, add the butter and cream—carefully, as it may bubble. Stir in the sea salt and let cool slightly.

3. Form the truffles:
Add about ¾ of the caramel to the crumbled brownies and mix until you get a fudgy, moldable dough. Roll into balls about 1 inch in diameter. If desired, inject a small amount of reserved caramel into the center of each ball for an extra surprise.

4. Coat the truffles:
Dip each truffle into melted chocolate, using a fork to tap off the excess. Place on a parchment-lined tray. While the chocolate is still wet, sprinkle with a pinch of sea salt flakes.

5. Chill and enjoy:
Let the truffles set in the fridge for about 30 minutes before serving. Store in an airtight container.

HELPFUL TIPS:

• If the caramel gets too thick to mix, warm it slightly before combining with brownie crumbs.
• Use a melon baller or small cookie scoop to keep truffle sizes consistent.
• To make it dairy-free, use vegan butter, plant-based cream, and dairy-free chocolate.

DETAILS:

• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: About 20 truffles
• Category: Dessert
• Method: No-bake (post-baking)
• Cuisine: American
• Diet: Gluten-Free

NOTES:

These truffles can be stored in the fridge for up to 1 week or frozen for up to 3 months. Just thaw in the fridge before serving.

NUTRITIONAL INFORMATION:

Estimated per truffle:
Calories: 140 | Fat: 9g | Carbs: 16g | Sugar: 13g | Protein: 2g

FREQUENTLY ASKED QUESTIONS:

Can I make these dairy-free?
Yes! Swap out the butter and cream with plant-based alternatives and use dairy-free chocolate.

Do I have to use cornstarch?
Cornstarch gives these brownies structure without gluten, but you could try arrowroot powder as a substitute.

Can I make these ahead?
Absolutely. They keep beautifully in the fridge or freezer, making them ideal for prepping in advance.

STORAGE INSTRUCTIONS:

• Fridge: Store in an airtight container for up to 1 week.
• Freezer: Freeze in a single layer, then transfer to a freezer bag. Thaw overnight in the fridge before serving.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Peanut Butter Cup Cookies
• Easy Lemon Truffles: A Zesty No-Bake Treat That Tastes Like Sunshine
• Hot Chocolate Marshmallow Cookies
• Soft and Chewy Pistachio Coconut Macaroons

CONCLUSION:

Salted Caramel Brownie Truffles are more than just a dessert—they’re a little moment of joy wrapped in chocolate. Whether you’re sharing them with loved ones, treating yourself after a long day, or preparing them for a festive occasion, they never disappoint. Each bite brings that irresistible combination of salt, sweet, and richness. Try making them once, and they’ll become a go-to favorite in your kitchen too.

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