Gluten-Free Chocolate Beer Brownies with Salted Caramel Topping
MAKES 16 TO 20 BROWNIES
[Updated Feb. 8, 2016]
These brownies have a paper-thin, slightly crispy crust with a chewy, moist center. Dark gluten-free beer adds a subtle flavor that’s notably decadent. Drizzle with Salted Caramel Topping for a mouthwatering treat. For best results, do not replace the eggs in this recipe.
2 squares (2 ounces) unsweetened baking chocolate
½ cup semisweet chocolate chips
½ cup (1 stick) unsalted butter or dairy-free alternative
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
¼ cup gluten-free dark beer
1 cup Gluten Free & More high-protein flour blend
½ teaspoon salt
1 teaspoon baking powder
1. Preheat oven to 325°F. Place parchment paper or aluminum foil in an 8x8-inch baking pan to cover the bottom and go up the sides. If using aluminum foil, lightly spray it with cooking oil. (This step helps you remove baked brownies from the pan and makes clean-up easier.)
2. Create a double boiler by filling a medium pan with 1 inch water and placing a slightly smaller pan directly over it. Boil water in the bottom pan and reduce heat to low-medium. Place chocolate, chocolate chips and butter in top pan over the simmering water. Stir until ingredients melt. Remove from heat.
3. Whisk sugar and vanilla into chocolate mixture. Stir in eggs, one at a time. Add gluten-free beer, whisking until mixture is completely smooth.
4. In a large bowl, whisk to combine flour blend, salt and baking powder. Stir in melted chocolate mixture until combined.
5. Pour batter into prepared pan. Place in preheated oven and bake 35 to 45 minutes or until a toothpick inserted in center comes out with a few wet crumbs.
6. Cool in pan on a wire rack for 5 minutes. Lift brownies from pan by pulling up on parchment paper or foil. Cool completely on rack.
7. Cut brownies into squares with a clean knife. Drizzle with Salted Caramel Topping.
Salted Caramel Topping
MAKES 1 CUP
Wash your saucepan immediately after cooking this topping to remove any remnant of caramel. Once hardened, it sticks to the pan, making it difficult to remove.
1 cup canned coconut milk (at least 12 grams fat)
9 tablespoons brown sugar
5 tablespoons butter or dairy-free alternative
¼ cup pure maple syrup
½ teaspoon pure vanilla extract
¼ teaspoon sea salt
1. Thoroughly shake can of coconut milk. Pour milk into a small saucepan and add brown sugar, butter and maple syrup. Heat over medium heat, stirring until mixture begins to boil. Then stop stirring and let mixture cook.
2. Place a candy thermometer into hot mixture, checking periodically to make sure the temperature does not exceed 225°F. It takes at least 10 to 15 minutes to reach this temperature.
3. Remove from heat and stir in vanilla and sea salt.
4. Drizzle topping over brownies in a cross-hatch design.
Each brownie with topping contains 246 calories, 15g total fat, 9g saturated fat, 0g trans fat, 41mg cholesterol, 121mg sodium, 27g carbohydrate, 1g fiber, 19g sugars, 2g protein, 15 Est GL.