Salted caramel brownie truffles heaped on a pretty antique white and blue stand. A bite has been taken out of the top brownie truffle and the salted caramel is oozing out of the centre, looking absolutely mouth-watering.

Salted Caramel Brownie Truffles (Gluten Free)

Have a failed brownie recipe that tastes amazing but looks kinda meh? Make these INSANELY DELICIOUS salted caramel brownie truffles and turn a baking fail into your biggest baking success. And all of a sudden – you’re everyone’s favourite person and you’ve got yourself a new favourite chocolate recipe. (NOTE: The prep time doesn't include freezing/refrigeration time.)

Course Dessert
Cuisine Gluten Free
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24


For brownie truffles:

  • 5 cups (about 600 g) your favourite brownies, crumbled (Note 2, see also Note 1)
  • 1/2 cup chocolate ganache (Note 3, see also Note 1)

For salted caramel:

  • 1 cup (200 g) caster sugar
  • 2/3 stick (70 g) unsalted butter, room temperature
  • 1/2 cup (115 mL) double cream (Note 4)
  • 1/2 tsp salt

For chocolate shell:

  • 8.8 oz (250 g) dark chocolate, melted


For brownie truffles:

  1. Mix together the brownie crumbs and the chocolate ganache until everything is evenly distributed. The brownie mixture should be super moist and fudgy, and you should be able to form balls from it.

For salted caramel:

  1. In a pot, melt the caster sugar on medium-high heat while constantly stirring, until it is a deep golden brown.

  2. Add the butter, and mix well until the butter has melted and is fully incorporated into the caramel. (Be careful, as the caramel can bubble strongly on the addition of butter!) Allow to cook for 2 - 3 minutes.

  3. Add 1/2 cup of double cream in a slow stream, all the while mixing vigorously. (Be careful, as the caramel can bubble strongly and release steam on the addition of double cream!)

  4. Spoon out a small amount of the caramel sauce, allow it to cool, and check its consistency. If it's too thick, you can add a bit more double cream, and repeat the process until you reach the desired consistency. (See pictures above as reference.)

  5. After the final addition of the double cream, add the salt and allow the salted caramel to cook for 1 minute, then remove from heat and allow to cool completely. 

  6. Once completely cold, refrigerate until needed.


  1. Take about 1/8 cup (1.2 oz, 34 g) of the brownie mixture and shape it into a ball, then flatten it into a circle.

  2. Shape about 1/2 tbsp (0.5 oz, 14 g) of the cold salted caramel into a small ball, and place it into the middle of the brownie circle.

  3. Shape the brownie circle around the salted caramel, so that the brownie mix completely covers and envelops the salted caramel. Roll it around in your hands to make a ball. Place on a tray.

  4. Repeat until you run out of the brownie mixture and/or salted caramel, and refrigerate for about 15 minutes.

  5. Coat the brownie balls in melted dark chocolate, and then allow it to set for about 1/2 hour at room temperature.

  6. Enjoy!


  1. The salted caramel brownie truffles keep well in a closed container in a cool, dry space for about 3 - 4 days, or in the fridge for about 1 week. (Nah, joking, they'll be gone within an hour.)

Recipe Notes

Note 1: To make the brownie truffles dairy and refined sugar free, as well as paleo, use my vegan & paleo caramel sauce, this paleo brownie recipe (and the ganache from the recipe) and sugar free chocolate!

Note 2: You can use the brownie part of my super delicious gluten free marshmallow brownies recipe!

Note 3: I have prepared the chocolate ganache by pouring 1/2 cup boiling hot double cream over 2.6 oz (75 g) chopped dark chocolate. Leave for 5 minutes, then mix. Alternatively, use your favourite chocolate ganache recipe!

Note 4: We're using a slightly larger amount of double cream, because we really want a soft salted caramel centre, that will ooze out of the brownie truffles – decadence at its best!