Gluten free salted caramel brownies

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These are dense, rich and fudgy. They’re yummy, but they’re not brownies! It might not be that different with flour as there’s no leavening.

The chocolate used was PH’s couverture strong bitter (73.5%). Sugar was reduced but could be reduced further. The brownie was very moist at the bottom after coming out of the oven despite passing the toothpick test. It’s hard to tell if it’s due to the lack of gluten, or the caramel. Deb did mention that these are quite messy to cut. I’d also increase the brownie recipe a little for the added height.

The caramel was a bit too liquid. I was impatient and took it off the heat once I’d added the butter and cream instead of cooking it to a certain temperature. Will be fixed the next time with a recorded temperature.

Also, the batter was made 7 hours prior to baking and baked almost straight from the fridge. Baking time was about 10 minutes extra. I need to have more organization in my baking life 🙂

Salted Caramel Brownies
adapted from Smitten Kitchen

Caramel
sugar 100
butter 55
sea salt 1/4t, heaped
cream 45

Line a small plate with parchment paper and grease. (Don’t skip the greasing. You’ll thank yourself later!)

Caramelize sugar, swirling pot gently to bring in melted sugar. Avoid stirring to avoid lumps. Add butter and salt. Add cream. Pour onto plate and chuck into freezer. After a few hours in the freezer it’s still pretty soft and pliable. Dang.

Brownie

A
chocolate 85
butter 115

B
sugar 180
eggs, beaten 120
vanilla 5
sea salt 1/4t, heaped

C
WI flour 85

Preheat oven to 175C, line a 8×8″ pan.
Melt A. Whisk in B. Gently stir in C if flour contains gluten, otherwise whisk in. Fold in most of the caramel chunks. Sprinkle the rest of the chunks on top and bake for about 30 mins or until a toothpick inserted doesn’t have batter clinging to it. Chuck in freezer for clean cuts.

Version 2:

Salted Caramel Brownies
adapted from Smitten Kitchen

Caramel
sugar 100
butter 55
sea salt 1/4t, heaped
cream 45

Line a small plate with parchment paper and grease. (Don’t skip the greasing. You’ll thank yourself later!)

Lightly caramelize sugar, swirling pot gently to bring in melted sugar. Avoid stirring to avoid lumps. Add butter and salt. Add cream. Continue cooking until it reaches very soft ball stage. Pour onto plate and chuck into freezer. Will take about half an hour to harden enough, cut into half inch chunks.

Brownie

A
chocolate 100
butter 130

B
sugar 180
eggs, beaten 140
vanilla 6
sea salt 1/4t, more heaped

C
WI flour 100

Preheat oven to 175C, line a 8×8″ pan.
Melt A. Whisk in B. Gently stir in C if flour contains gluten, otherwise whisk in. Fold in most of the caramel chunks. Sprinkle the rest of the chunks on top and bake for about 30 mins or until a toothpick inserted doesn’t have batter clinging to it. Chuck in freezer for clean cuts.

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