When I saw the original recipe for this I just knew I had to make it. So I decided to turn the recipe gluten free so I could enjoy it too! Between the gooey caramel and the dark chocolaty goodness these brownies are amazing.I am typically reticent to make caramel sauce because it can be so finicky and difficult to actually get right. However I thought these brownies were an exception to that since the recipe is based so heavily dependent on this caramel. Also, since the caramel is made from scratch it is completely gluten free.
The finishing touch for these brownies is the combination of fleur de sel and turbinado sugar on the top. You can spread this topping to your taste but it really pulls together all the flavors. This is a must try recipe, just make sure that you have several friends around to help you finish the entire pan! You really don’t want to have these tempting brownies around for very long.
Gluten Free Salted Caramel Brownies:Caramel Sauce:1 Cup Sugar¼ Cup Water2 Tablespoons Corn Syrup½ Cup Heavy Cream1 Teaspoon Fleur de Sel¼ Cup Sour CreamBrownies:1 Cup Gluten Free Flour1 Teaspoon Kosher Salt1 Teaspoon Xanthan Gum2 Tablespoons Cocoa Powder10oz Chocolate Chips1 Cup Butter1 ½ Cup Sugar½ Cup Brown Sugar5 Eggs2 Teaspoons VanillaTopping:1 Teaspoon Fleur de Sel1 Teaspoon Turbinado SugarTo make the Caramel Sauce:
Heat the sugar, corn syrup and water until it measures 350 on a candy thermometer. Remove from the heat.Slowly whisk in the heavy cream, drizzling it down the side of the saucepan.
Once all the heavy cream has been added, add in the salt and sour cream whisking until well combined. Set aside and let cool.
To make the brownies:Preheat the oven to 350, and grease a 9x13 glass baking dish.In a separate bowl combine the gluten free flour, xanthan gum and cocoa powder, whisking until well combined. Set aside.
In a microwave safe bowl combine the chocolate chips and butter. Heat in the microwave in 30 second increments until everything is melted. Stir until combined. Let cool slightly.Transfer the melted chocolate mixture to the bowl of a stand mixer, add the eggs, sugars and vanilla. Beat until well combined.
Slowly add the dry ingredients, beating well after each addition. Once everything has been added turn the mixer on high and beat until it becomes thicker and slightly elastic.
Spread half of the brownie mixture on the bottom of the prepared baking pan. Spread the caramel sauce mixture on top making sure there are no peaks. Spread the remaining half of the brownie mixture on the top of the caramel.
Bake for 30 minutes or until the top is crackly and the brownies don’t jiggle in the middle, let cool completely.
To make the topping:Combine the sugar and the salt in a small bowl. Spread half of the mixture evenly across the top of the brownies. Spread the rest of the topping to taste.
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Source: Adapted from
Annies-Eats
Yesterday I posted a recipe for vegan caramel sauce and I thought I would follow that up with an amazing recipe for vegan and gluten free chocolate and salted caramel cupcakes! I had the challenge this summer of making treats for two friends, one who is vegan and the other who is gluten free. I also had the added hurdle of making things taste good. I really wasn’t sure how it would turn out but it surprisingly turned out amazing.Everyone who ate these were very surprised at how good they were. I even had someone remark that he “didn’t actually expect these to be edible, but they were and they were great!” The people I actually made them for really enjoyed them too. They said it was definitely one of the better recipes they’d had made for them.[amd-yrecipe-recipe:226]Source: Cake adapted from Sarah Baked G-Free
