Gluten Free Caramel Brownies
Yield: 24 Brownies
Prep Time: 15 M | Cook Time: 30 M | Inactive Time: 20 M | Total Time: 1 H & 5 M
INGREDIENTS
200 g caster sugar
180 g dark chocolate (70%)
200 g unsalted butter
20 g cacao powder
50 ml water
4 eggs
80 g rice flour
60 g almond flour
2 tsp baking powder
3 tbsp tinned caramel
1 tsp sea salt
2 tbsp raw cacao nibs
INSTRUCTIONS
Preheat oven to 180 degrees C (350 degrees F).
Melt the caster sugar, chocolate, butter, cacao powder and water in a small saucepan over low heat. Transfer into a glass bowl and allow to cool
After the mixture has cooled, add the eggs and mix well until smooth and glossy.
Gently fold in the flours and baking powder. Refrigerate for about 20-30 minutes.
Remove from the refrigerator and pour into a prepared 24x34 cm (i.e., 9x13 in) baking dish. Either line the dish with parchment or coat the bottom and sides with a small amount of unsalted butter.
Spread the caramel over the top of the mixture as evenly as possible. You can melt the caramel just a little in the microwave to make it easier to spread.
Sprinkle the cacao nibs and sea salt all over the top of the brownies.
Bake for approximately 20 to 30 minutes. Remove from the oven and let cool for at least 15 minutes before cutting into squares.
NUTRITION FACTS
