Oaty Chocolate Brownie Parfait with Salted Caramel

Oaty Chocolate Brownie Parfait with Salted Caramel - Gluten free heaven!
Course Dessert
Cuisine British
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 x .25l mason jars
Author Nicky Corbishley


Salted Caramel:

  • 1/3 cup (80g) Unsalted butter
  • 1/3 cup (60g) light brown sugar
  • 1/3 cup (65g) caster sugar
  • 3 tbsp golden syrup
  • 1/2 cup (120ml) double/heavy cream
  • 1/2 tsp salt flakes table salt isn’t recommended, but if you’ve got nothing else in, then make it 1/4 tsp table salt

Chocolate Brownie (you'll only need half of this for the parfaits):

  • 1 x 400g pack Delicious Alchemy Chocolate Brownie mix
  • 2 large eggs lightly whisked
  • 1/3 cup + 1.3 tbsp (100g) unsalted butter melted
  • Oaty Cookies you'll only need half of this for the parfaits:
  • 1 x 200g pack Delicious Alchemy Oaty Cookie mix
  • 1/3 cup mins 1 tsp (75g) unsalted butter melted
  • 2 tbsp water

Sweetened cream:

  • 1/2 cup (50g) icing/confectioner's sugar
  • 1.25 cups (300ml) double/heavy cream


  • Make the salted caramel sauce first by adding the butter, sugars and syrup to a pan. Bring to a gentle bubble and simmer for 3 mins, swirling the pan every minute or so (it will probably look a bit ‘bitty’ but that will go away when you add the cream). Pour in the cream and stir – you should see it coming together as a smooth sauce now. Then sprinkle in most of the salt. Carefully have a taste and add more salt if needed. Turn the heat off and allow to cool.
  • Next, make the brownies. Preheat the oven to 180c/350f and line a 20cmx20cm baking pan with baking parchment. Take a large bowl and add the brownie mix, eggs and melted butter. Mix together using a wooden spoon or spatula. Pour into the prepared tin and cook for 20 mins. Take out of the oven and leave to cool in the tin.
  • Now make the oaty cookies. Keep the oven at 180c/350f. Line a baking sheet with baking parchment or a silicone mat.
  • Mix the oaty cookie mix, melted butter and water in a bowl, then take a heaped tsp of the mixture and roll it into a ball in your hands. Place on the tray and repeat until you use all of the mix. You should get approx ten balls. Make sure the balls are spaced out. They'll spread, but only a little. Squash each ball down so they're about 5mm thick. Place in the oven and cook for 18 minutes. Take out of the oven and allow to cool.
  • Now prepare the cream. Place the icing sugar and cream in a jug and whisk with an electric whisk until thick.
  • You're now ready to make the parfaits. Take the brownie out of the tin and cut into small cubes - approx 1cm cubed. Place 4 cubes on the bottom of the mason jar. Place your cream in a piping bag with a large nozzle (or a sandwich bag with the corner cut out) and pipe a layer of cream on top of the brownies. Crumble one of the biscuits and sprinkle it on top of the cream.
  • Pipe on a little more cream, then drizzle on a tbsp of caramel sauce. Add 3 more chunks of brownie, then pipe on more cream. Add a little bit of crumbled brownie and top with caramel sauce. Repeat with the remaining jars.


You can make these desserts a few hours ahead. Just fill the jars enough so you can get the lid on, then refrigerated until ready to serve.
You can store any extra caramel sauce (covered) in the fridge until you serve too.
Nutritional Information is per large serving.

Nutritional Information

Calories: 1333kcal | Carbohydrates: 112g | Protein: 9g | Fat: 95g | Saturated Fat: 59g | Cholesterol: 346mg | Sodium: 372mg | Potassium: 128mg | Fiber: 4g | Sugar: 89g | Vitamin A: 3070IU | Vitamin C: 0.4mg | Calcium: 106mg | Iron: 0.5mg
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