Gluten free brownies with salted dulce de leche

With Melissa Leong

The idea of a ‘guilt free dessert’ implies…well, that you should normally feel guilty about eating sweets. This, for the record, is a most ridiculous notion. If however, you feel like being a little more virtuous about your sweet tooth, then here’s a gluten free, refined sugar free chocolate brownie recipe for you. Amp it up with salted dulce de leche.



2/3 cup runny honey

1/2 cup melted butter

1 tbsp vanilla extract

3 medium-sized eggs

1/4 tsp baking soda

1/4 tsp salt flakes

1 cup almond flour

1/2 cup cacao powder (It’s better for you)


Salted dulce de leche:

1 can of condensed milk

1 tsp sea salt flakes




Salted dulce de leche:

  1. Peel the label from the can.
  2. Place a folded piece of paper towel on the bottom of a saucepan and place the can on top (the paper stops the tin rattling around).
  3. Fill the saucepan with water about ¾ of the way up the side of the tin.
  4. Poke two small holes in the top of the tin to prevent it from exploding during the cooking process.
  5. Bring the water to a rolling boil and then reduce to a simmer. Simmer constantly for 3 hours for a more fluid texture (4 for a firmer texture).
  6. After 3 hours, remove from heat and allow to cool until you can handle the can with your hands.
  7. Remove the contents of the dulce de leche and stir in salt to taste.
  8. Set aside to top brownies, or place the contents in a sterilized jar and keep in the fridge.



  1. Pre-heat the oven to 180°C.
  2. In a bowl, mix honey, butter, vanilla and eggs until smooth.
  3. Sift in the cacao powder and baking soda.
  4. Fold in almond meal and stir until just combined.
  5. Pour into a dish lined with baking paper and cook for around 20 minutes, or until the outer edges feel firm, but the middle is still a little squidgy.
  6. Once cool, spread dulce de leche on top (if the dulce de leche has been in the fridge, warm it slightly to help the drizzle process).
  7. Serve immediately.


Melissa Leong,

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