saltedbrownies

Cooking on the Weekends: Salted, Spiced Caramel Brownies – Gluten Free

by Guest in Featured Articles, Gluten Free, Recipes

In October, we celebrated our soup mixes, for November, we got healthy with our Thanksgiving menu, for December, we’re throwing out the worry and the stress and focusing on delicious holiday treats. We’ve asked some of our favorite food bloggers to share their holiday recipes with you. They’re not going to save you those extra calories or keep you from slaving in the kitchen, but they will delight your taste buds and give you some new ideas for your next holiday gathering. Enjoy!

These gluten free treats are rich, smooth, and warmly spiced.  And they will the perfect, delicious chocolate addition to a holiday dessert spread!

With an eight-year-old son with Celiac Disease, and a husband who stands in solidarity with him, I have two gluten free eaters in the house.

Doing so much gluten free cooking over the past few years, I’ve experimented with many different gluten free flours.  In these gluten-free brownies I welcome the combination Coconut Flour and Brown Rice Flour with big, open arms!  It works excellently, and not only will they stand up to any other brownie, but I’m pretty sure they’ll surpass them with their decadence!

A treat they are!

For the Caramel:

  • 1/4 cup Water
  • 1 cup Granulated Sugar
  • 2 Tbsp Light Corn Syrup
  • 1/4 cup (1/2 stick) Unsalted Butter
  • 1/3 cup Heavy Whipping Cream
  • 3/4 tsp Sea Salt
  • 3/4 tsp ground Cinnamon
  • 1/2 tsp ground Cardamom

For the Brownie Batter:

Adjust rack one-third up from the bottom of the oven and preheat oven to 375°F and line a 9 x 13 x 2-inch pan with foil.   Butter the foil with soft or melted butter.

For the Caramel:

In a medium-sized saucepan, combine the water, sugar and corn syrup.  Cook this mixture over medium heat, until the color is dark amber.  This should take about 10 to 15 minutes. Do not ever stir this mixture!

Once you’ve achieved the dark color, reduce the heat to low and carefully whisk in the butter and cream.  Stand back!  When you add these ingredients, the mixture will likely hiss and bubble up. Continue to whisk until it’s smooth. Then add the salt, cinnamon and cardamom.  Stir to blend, remove from the heat, and let this cool.

For the Brownie Batter:

Melt the chocolate and butter together in a heavy saucepan over very low heat.  Stir occasionally until the chocolate and butter are melted. Remove from the heat and set aside to cool.

In a large bowl, use an electric mixer to beat the eggs with the vanilla, espresso, and sugar at high speed for about 10 minutes. On low speed, gradually add the cooled chocolate mixture and beat only until mixed. Then add both flours and the xanthan gum, and again beat only until mixed.

Assembly:

Scrape the brownie batter into the prepared pan.  Then drizzle the caramel over the entire surface.  Use a wooden skewer or the tip of a knife, to “stir” the caramel into the batter — to ensure it sinks in.  You should have a pretty, swirly design on top.  Sprinkle with 1 tsp of the salt.

Bake in the preheated 375 degree F oven for about 30 minutes.  Then cover the pan loosely with foil for at least another 30 minutes.  When the brownies are done they should have a thin, crisp crust on top, but if you insert a toothpick into the middle, it should come out a bit wet.  Perfect!

Remove the brownies from the oven and let them cool for at least a few hours, and ideally overnight before cutting.  Sprinkle a bit more salt on top before serving.

A chef and food writer, Valentina K. Wein spends her weekends in her “kitchen retreat,” where she creates delicious, unique and comforting food. Her blog is named, appropriately enough: Cooking on the Weekends.

 

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