Three years is a fair chunk of time.  It’s as long as I was at university for – longer if you consider that the academic year runs from October to June.  To the day, it’s the length of time that it took for me to qualify as an accountant. I was an only child for three years before the slightly unwelcome arrival of my younger brother.

The last three years have taken me from the tail end of my mid-twenties to these first few months of my thirties (a fact I still find almost impossible to believe). They’ve seen a house move and several office moves.  There have been some strange times and some difficult times but, thankfully, a lot of happy times too. I think there’s been quite a lot of growing up done in the last three years. And for the most part, it’s all been documented here.



In many/most ways, I’m a terrible blogger. I read a lot of resources and how to guides when I started and I’m pretty sure I don’t do any of the things I’m supposed to.

I have no editorial calendar and absolutely no idea what I’m going to post next week. I don’t really understand a lot of things that I should really care about like SEO or words that end with ‘isation’ (optimisation, monetisation etc).  The concept of scheduling pins or facebook posts baffles me. The vast majority of my tweets are in-jokes with my friends.  Sometimes I take a photograph and realise that not a single thing is in focus (as above – but I sort of love that you can see the reflection of the clouds in the egg yolks).

It totally amazes me that I’m here still three years (and a day) after my first post, let alone the fact that you are too.


I’ve made a lot of brownies in the last three years and I’ve eaten a fair few more. They’re are almost always the first thing I think about baking when the urge strikes. There’s no situation that can’t be made better by a batch of brownies.

They are also, in my opinion, a gateway gluten free baked good. They don’t particularly rely on flour for structure or taste and I tend to think that a flourless brownie is really quite a superior thing.  Their gluten freeness is an added bonus but all I care about really is that they are rich and chocolatey and slightly squidgy as any good brownie should be. You shouldn’t really need any add-ins to enjoy a brownie but if you want to spread a layer of sticky, salted caramel in there, I totally support that choice.

Thank you for the last three years – for showing up here and reading my posts, even (or especially) the rubbish ones. Thank you for the emails and tweets and comments and the myriad of other ways that you’ve made me feel slightly less crazy over the last few years. I definitely owe you a brownie or two.



flourless salted caramel brownies {gluten free}

Yield: About 20 brownies

I've played around with these brownies a fair amount over the last few months to get something that I'm happy with - one of my main discoveries was that a store-bought caramel sauce works better if you want an actual layer of caramel but it's not quite as tasty as the homemade stuff. The disadvantage of the homemade stuff is that some tends to melt into the brownie so you get little pockets of caramel and then patches that just taste like caramel. I don't think this is a bad thing myself. Either way, they're pretty rich and a small piece goes a long way.


    For the caramel:
  • 150g (2/3 cup) caster sugar
  • 80ml (1/3 cup) double cream
  • 45g (3 tablespoons) unsalted butter
  • 1 teaspoon sea salt (or more, to taste)
  • For the brownies:
  • 300g (12 oz) dark chocolate (70% is ideal), roughly chopped)
  • 175g (1 1/2 sticks) unsalted butter
  • 170g (1 cup less 1 tablespoon) demerara sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 50g (1/2 cup) ground almonds
  • 35g (1/2 cup) cocoa powder
  • 1 teaspoon instant coffee or espresso powder
  • 1 teaspoon bicarbonate of soda/baking soda
  • 1/2 teaspoon salt


  1. It's probably easiest to make the caramel first if you're making it by putting the sugar in a large heavy-bottomed saucepan. Heat it over a medium heat, swirling the sugar round to ensure that it all melts. When it is all liquid and golden brown, take it off the heat and add the cream (it will fizz up, don’t worry). Stir with a wooden spoon to incorporate before adding the butter and salt and beating the mixture until smooth. Leave the mixture to cool to room temperature before chilling until required.
  2. To make the brownies, preheat the oven to 180C/350F and line a 23cm square tin with greased paper.
  3. Melt the chocolate and butter in a bowl over a bowl of barely simmering water, stirring constantly until they're all liquify. Pour the chocolate mixture into a bowl, add the sugar and beat well. Add the eggs, one by one, followed by the vanilla and continue to mix until combined. Finally, gently mix in all of the dry ingredients.
  4. Pour about 2/3 of the batter into the tin, add the chilled caramel in splodges and cover with the remaining brownie batter. It doesn't matter if there are a few gaps where the caramel peaks through.
  5. Bake for about 30 minutes until just firm to the touch. Remove from the oven and allow to cool completely. For best results, chill in the fridge for an hour or so before cutting.


The salted caramel is, of course, optional. Feel free to leave it out (or use store bought) if you'd rather. I used the same base brownie recipe to make quadruple chocolate brownies for my boyfriend to take to work the other day by chopping up as many random half-opened different types of chocolate bars I could find in the fridge and throwing them in. They went down very well.
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78 Responses to "flourless salted caramel brownies {gluten free}"
  1. Happy 3 years of blogging Kathryn!!! What an accomplishment.
    I’m so glad your blog exists. I love the recipes you share with us, your amazing photography and your beautiful writing! (Particularly this sentence made my laugh: “the slightly unwelcome arrival of my younger brother”).
    I can’t wait to see what the next three years will bring! x

  2. What a delicious 3 years they have been! Your blog is definitely one of my favourites, I always stop what I am doing to read your latest post (shhhh don’t tell me boss).

    These brownies look perfect, and I too love the cloud reflecting in those yolks. x

  3. These look super delicious! You had me at salted caramel really. Happy 3rd blogging birthday

  4. Kezia says:

    Congratulations on three years of blogging! Your blog is such a beautiful corner of the web – I love the photos and words you share here. Brownies are never not a good idea – they are one of those recipes that I genuinely love to see pop up on different blogs because you really can never have too many brownie recipes!

  5. Teffy says:

    Those look so decadently rich and delicious!
    My friend is gluten intolerant, so I would definitely make these for her. She’d be so happy!

    {Teffy’s Perks} X

  6. Stephanie says:

    I really have to agree that flourless brownies are the best! I want a brownie, a rich fudgey brownie, not cake. Although cake is good too. :) Love that you added espresso to your batch. I always add this to my brownies– I think it enhances the deep chocolate flavor. Can’t go wrong with caramel. :)

  7. Joanne says:

    Congrats on three years of blogging! And I think, if you’re still doing it and love it, then you’re doing something right!! Regardless what those “blogging how-tos” say!

    These look incredible. Fudgy, rich and delicious!

  8. mehrunnisa says:

    do you know, some of the terms you have mentioned in this post are ones that i know nothing about. i have no posting schedule and no method to this madness suffice to say that i write when i can and share when it is ready. these brownies look fabulous. i love using ground almonds with chocolate. it is the perfect match. adding salted caramel to the mix is well, the final straw. i am looking forward to baking these! x

  9. Lindsey says:

    Squidgy! I love that term and these flourless brownies!

    Bravo on 3 years, I love your space and look forward to your words and recipes each and every week! xo

  10. Alex says:

    Happy Blog-o-versary! Love the mood of the photos in this post — so lovely!

  11. 3 years! Yahoo! Loving these brownies, and love even more that you (like me) are not at all concerned about SEO’s and the rest. xx

  12. alexandra says:

    Congratulations on three years! I’m happy you continue to share such lovely (even out of focus!) pictures with us, accompanying delicious never-fail recipes. Here’s to another three (to thirty!) more years of blogging.

  13. Gah! If it’s your 3 year birthday then it means I’ve missed mine…again. Right, Monday’s post is totally going to be a third birthday something or other (you can see I do about as much editorial planning as you do…). Happy blog birthday Kathryn, here’s to many many more :-) x

  14. flourless brownies are such a treat. my younger brother can’t eat gluten anymore, so this would be the perfect treat for him, without feeling left out, and also the perfect treat for a chocaholic (me!).
    ps – i love the clouds in your egg yolks :)

  15. Ashlae says:

    Happy anniversary, lady. I’m coming up on three years this fall and it’s hard to believe I’ve stuck with it this long (!!!). Congrats to you and enjoy your celebration brownies.

    PS – The first thing I noticed, when I looked at the photo of the eggs, were the clouds. <3

  16. Erika says:

    Congrats on 3 years.. you are one of my favorites, so I for one am glad that you’re still here.

  17. molly yeh says:

    yay three!!! i love your approach to blogging. it should be that natural and fun! and what fun is it if you can’t do whatever you want when you want in your own little space?? i am about to forward this to some gluten free friends! i have tried gf brownies before and failed MISERABLY. these look gorgeous!

  18. 1. The clouds in the egg yolks! That is such a happy thing.
    2. I was just talking about you the other day, referencing you as one of the kindest bloggers I know, someone who is always encouraging other people, cheering them on, being so gracious and thoughtful. Real talk? I don’t think there’s anything better to do as a blogger than that, both from a big-picture make-the-world-better standpoint and from a smaller one. Glad to know you in this blog world. You make it sweeter for me.

    Happy blog birthday!

  19. Nicole says:

    Congrats, Kathryn! These brownies look just incredible and the perfect way to celebrate a milestone. Editorial calendars and the like are overrated in my opinion. Keep on doing what makes you happy :)

  20. cynthia says:

    Lovely Kathryn, if this is what happens when you don’t follow the blog rules, they should write a new book of rules on how to do it like you do! Your blog has been one of my absolute favorite reads since day 1, and interactions with you on our various blog-related spaces never fail to make me smile. Thanks so much for your continual sunshine, thoughtful and articulate words, and, of course, your stomach-grumbling recipes. These brownies look INCREDIBLE. No better way to celebrate three years — happy blog-iversary and thank you so much for making blogging a brighter place :):):)

    PS Personally, what amazes and impresses me most about your blog is that you have a recipe category dedicated solely to brownies. That’s how you know you’re doing it right.

  21. Happy happy happy blog birthday!
    I’m so glad you started blogging, not just because I enjoy reading LB so much, but because I found a friend in you through it. The brownies are gorgeous and perfect for the occasion – I do love a caramel brownie. xxx
    P.S. I don’t think the things you mentioned make you a ‘terrible blogger’ – quite the opposite!

  22. Happy three years, Kathryn! Your work is amazing and those brownies look superb. Blogging is hard work and three years a wonderful accomplishment, I look forward to reading your spectacular blog for many more years to come!

  23. Sophie says:

    Wow three years! I’ve noticed a few blog birthdays this last month, it must be the long dark winters that spur people on to start writing. I love your blog, it’s long been one of my favourites and this recipe looks heavenly. Congratulations, I hope there’ll be another three years! xx

  24. Congrats Kathryn! I’m so pleased for all of your well deserved success with this space, and glad we had the opportunity to meet out in the real world so that I can hear your voice when I read your words. Hopefully our paths will cross again one day soon and we can share a brownie or two :)

  25. Ha- sometimes I feel the same way about my lack of paying attention to things like that for the blog. Happy 3 years, though!!! These brownies are a delicious way to celebrate your beautiful blog:-)

  26. Cassie says:

    These are gorgeous brownies! Who would even miss the flour!!

  27. Congrats on 3 years of blogging! Your writing, photography, and of coarse food are real and approachable and I truly appreciate that. Here is to many more years! These brownies of coarse look fab!

  28. Happy three years!!! I love your recipes, writing and most importantly your approach to blogging. It’s always inspiring to see how natural everything is here!! Looking forward to more years with you :)

  29. Happy bloggy birthday! These brownies look like the perfect way to celebrate! It’s been far too long since I’ve enjoyed a good brownie myself, must try this recipe!

  30. I’ve loved following your blog, and even though I’ve only been here for just over one of those three years I’ve loved every second of it. Way to celebrate with brownies (my fav)!! xx

  31. Happy three years of blogging, my dear! I think you do it fabulously, even if untraditionally. I mean, you went with brownies for today’s post. That’s enough to keep me coming back for more. ;)

  32. Michelle says:

    Kathryn, don’t be silly — you don’t need to have a publishing schedule and scheduled pins (no really, who does that?! urrgh) to be a good blogger! The fact that you’re writing what YOU want is a reeaallly good thing — I don’t think a lot of people would still be around if you were producing posts for the sake of monetization and SEO optimization. So don’t change what you’re doing because it’s absolutely awesome! And as usual, these brownies look absolutely delicious. Congrats on the blogiversary!

    Michelle @ Hummingbird High

  33. Oh my goodness – these look so rich and decadent! Totally up my alley. I want a pan of these immediately! I really like that this is flourless too! :)

  34. These look so delicious! They look so rich and gooey, I love them! I want one right now haha

  35. Kasey says:

    Thank you for being on the Internet, Kathryn! I feel like I know you, through these little windows into your life. Your words, recipes, and photos truly inspire and I am so happy to know you. Congratulations!! Three years is truly an eternity in blog years, and I think it’s commendable that you are not only here, but everywhere. I always appreciate your thoughtful comments, tweets, and the like. xox

  36. Medeja says:

    These brownies sound absolutely delicious! One of the most tempting brownies I have seen :)

  37. Loved this post – and I’m so with you on all aspects of it, from the lack of editorial calendar (who has time for that?) to the superiority of flourless brownies (YUM). These brownies, in particular, looks AMAZING. Add salted caramel to anything and I’m drooling. Pinning for sure.

  38. Tieghan says:

    Oh how I love this post and the honesty. I too have not a clue what next weeks post are going to be, so trust me you are not alone! Happy 3 years of blogging! You have created and amazing space that I personally look to for a great read with a great recipe and beautiful photos!
    And the brownies!! Holy moly, I need some soon!

  39. I find this post so inspiring, Kathryn, especially as a beginning food blogger. Even if you don’t do all the things ‘you’re supposed to do’ your personality and creativity obviously shine through and that’s what endears your readers! All the best for your next crazy 3 years of blogging!

  40. Skye says:

    I love reading your blog – you write so beautifully and every single one of your recipes has me wanting to bake it straight away (salted caramel chocolate brownies – case in point).
    Thank you for taking the time to post every week – the world would be a less fun place without your gorgeous little corner of the internet (not to mention your twitter humour…).
    Happy third blogging birthday! Xx

  41. Canal Cook says:

    Happy third blogging birthday. I’m coming worryingly close to my fourth, scary how time flies! These brownies look gorgeous, I like them rich and gooey like this rather than cakey.

  42. Jenny @ BAKE says:

    experimenting with brownies is a brilliant way to spend your weekends! these look incredible! congratulations on you blogoversary Katherine, it’s been great to read over the past few years and I can’t wait to see what else you do!

  43. Joanna says:

    Your site is one of my happiest places on the Internet. For your photos with reflections of clouds, for your English-isms, and for always always having a killer chocolate recipe on tap. Happy three years!

  44. cupcakegirl says:

    wow, congrats on 3yrs of blogging. These look amazing and i love your pics showing the differents parts. I ‘ve never tried a flourless bake before….after seeing these i must. I made salted caramel brownies the other week they were amazing so i can imagine what these must be like.

  45. Ondina Maria says:

    Hi Kathryn, congrats on the blog’s 3rd anniversary. And to celebrate it, youe blog is featured on my for this week :D

  46. Jessica says:

    Oh my! These brownies are so impressive. On my to do list!

  47. Kathryn – I can firmly say, that three years of knowing you, has been absolutely delightful!! Happy 3 year anniversary and I hope for many, many more!! Let’s share a brownie, shall we?!

  48. Happy blog anniversary! I love reading your blog and your writing. These brownies look so fudgy!

  49. KIRAN says:

    Hi kathryn

    Thanks for the recipe. Its was great. I simply bake half of the batter for 12 minutes at 350 then added Caramel and covered with the batter and baked again for 20 min and ended up with a Brownie Sandwich with caramel all the way through

    They are really really tasty

    thanks again

  50. Sonja says:

    Happy ‘versary! It has been so wonderful getting to know you, and your blog is an inspiration. (And these brownies look rather amazing!) xoxo

  51. Linda says:

    Congraaaats on making the three-year mark Kathryn! What an achievement! And I love how your blog’s been a constant through all the changes life’s put you through.

    And I can relate to so much of what you wrote (monetization, huh? And I refuse to get on Facebook—it just doesn’t do it for me) but you know what? It’s the authenticity that counts, and with you, it comes out in spades. Keep up the good work lady!

  52. Thank YOU for creating this wonderful space, Kathryn. I love to visit your site and get inspired by your words, photography, and recipes. Cheers to three years of blogging and sharing the love for baking!


  53. Happy Blogiversary pretty women!! Delicious celebratory brownies!! Love the almond flour in this flour-less decadence :)

  54. Congratulations on 3 years!!! I am so happy to have discovered your gorgeous blog. And I completely agree, brownies are never unwelcome.

  55. I love that you make a variety of gluten free recipes! I am such a foodie (and especially comfort foods..) and it can be hard to find rich and delicious gluten free recipes! I also have to incorporate dairy free (minus butter) into many of my recipes so it tends to become very scientific!

  56. Trisha says:

    happy 3rd anniversary! such a lovely blog and I love to try anthing with salt caramel in x

  57. Kavey says:

    Similar to the comment I just left on Kate’s blog, but blimey, what a wonderful three years and what a great blog you’ve built during that time. It’s another that always has me salivating, always has me nodding in appreciation at another delicious-looking recipe. Happy blog birthday and here’s to many more.

  58. Laura says:

    So happy that you’re here with us and for all of the things you share in this space. I love that you decide on a whim what to post and that you pay no mind to SEO and things that end in isation. Your personality and life sifts through and that’s what makes a blog worthwhile (for me anyways). Cheers to many more years and treats here. xo

  59. Now here’s a gluten-free brownie recipe I must try.

  60. Alanna says:

    “There’s no situation that can’t be made better by a batch of brownies.” I couldn’t agree more! Congratulations on your 30th birthday and 3rd blogiversary. These brownies look like little bites of heaven. Want them! :)

  61. Asmita says:

    Pure decadence! Love this!

  62. I just came across your blog and your recipes are delightful! This one in particular sounds amazing and I can’t wait to try it! :)

  63. Alexandra says:

    These look absolutely brilliant. Have to make it. Just CANNOT wait (: x

  64. Aurica says:

    who can resist from such a divine, fluffy brownies, they look great and perfect :)

  65. Meike says:

    This looks delicious! Happy 3rd blogging anniversary!

  66. Izy says:

    ahahaha I am the same with blogging – there is no recipe schedule at all and I always forget to tweet/facebook post about my new recipes. I’m so disorganised! But I guess I like that approach to blogging, it’s so much more natural and enjoyable which is why I love your blog so much.

    Happy 3 year blog birthday Kathryn :) Looking forward to reading your blog for many more years

  67. Sophia says:

    Happy birthday! And flourless brownies? So there is nothing getting in the way of the chocolate? Yum! In all seriousness, I love flourless chocolate cakes and brownies, aren’t they just super moist (however horrible that word sounds)? Love following your blog, both for the delicious recipes and the little glimpses into your life – cannot wait to see what the next few years have in store for you!

  68. Happy happy three years to you! I’ve loved London Bakes since I started blogging three years ago, and though I don’t comment nearly as often as I should, please know that you have a giant fan in me.

    Your blogging ‘recklessness’ (i.e. no editorial calendar) fits with my ethos (habits?) of letting a blog come together on its own, without investing in too much planning that can so often spoil the character/spontaneity of it. Your recipes are diving. Really, it all just works, and I’m glad you’re here and sharing it with us.

  69. Hey Kathryn! 3 years sure is a long time – and to be blogging consistently for three years is definitely cause for celebration! Hurray to finding your blog, and to be able to be part of the future evolution! These brownies, btw, they’re making me hungry. and mind you, I just finished lunch!

    sending love,

  70. I absolutely love salted caramel in ANYTHING so will be definitely trying these ! Raspberries might be a nice addition to cut through the sweetness of the chocolate! x

  71. cynthia says:

    I just wanted to pop back here and say for the record that I’ve made these brownies multiple times now and they are so, so good!! They’re pretty much my go-to brownie recipe now, regardless of whether I’m making them for GF friends or not. I’ve used hazelnut flour in place of almond with good results, and done a Nutella swirl and a dulce de leche swirl other times. And every time they’re insane. Thank you, Kathryn!!

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