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Salted Caramel Brownies

Salted Caramel Brownies
Salted Caramel Brownies
Yields 12
My foolproof recipe for salted caramel brownies. Perfect with a cup of tea or a scoop of ice-cream for dessert these brownies will satisfy any chocolate craving.
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
For the salted caramel
  1. 1 cup (250ml) pouring cream
  2. 50g unsalted butter
  3. 1½ cups (330g) white sugar
  4. ½ cup (125ml) water
  5. 1 teaspoon sea salt flakes
For the brownies
  1. 185g unsalted butter
  2. 185g best dark chocolate
  3. 100g plain gluten free all purpose flour
  4. 40g cocoa powder
  5. 3 large egg
  6. 200g golden caster sugar
Make
  1. To make the salted caramel, combine the sugar and water in a saucepan over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is an amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter and salt. Transfer the caramel to a dish and cool.
  2. Preheat oven to 160ºC. Grease a 16 cm x 26 cm slice tin and line the base and sides with non-stick baking paper. Place the dark chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water). Stir occasionally until chocolate and butter melt and the mixture is smooth. Remove bowl from saucepan and set aside to cool.
  3. Sieve the flour and cocoa powder into a medium bowl, getting rid of any lumps. Break 3 large eggs into a large bowl and tip in brown sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they are thick and creamy. You’ll know it’s ready when the mixture becomes pale and about double its original volume. Pour the cooled chocolate mixture over the eggy mixture, then gently fold together with a rubber spatula. Next, gently fold the flour mix into the brownie batter. The mixture will look dry at first but will end up looking thick and fudgy. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
  4. Finally, pour over 1/2 cup of the salted caramel mix in a zigzag pattern. Bake in preheated oven for 45-50 minutes or until moist crumbs cling to a skewer inserted in the centre. Remove from the oven and cool in tin on a wire rack (this will take about an hour).
  5. Remove brownie from the tin using the baking paper to lift it out. Cut into portions to serve.
Notes
  1. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/
 

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One Bowl Raspberry Brownies

One Bowl Raspberry Brownies
One Bowl Raspberry Brownies
Yields 12
Perfectly chewy and easy to make these gluten free brownies are my go to recipe when I need to indulge. They can be made individually or in a brownie pan as per the usual. The world is also full of opportunities when it comes to alternatives for the raspberries. Try blackberries, blueberries, chocolate chips or even chewy caramel chocolates (ermahgerd). Please do let me know how your creations turn out. It honestly makes my week to see you, my lovely readers, making these little old recipes your own.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
For the brownies
  1. 1 cup dark chocolate melts
  2. 85g unsalted butter, cut into squares
  3. 1/2 teaspoon salt
  4. 3/4 cup brown sugar
  5. 1 teaspoon vanilla paste
  6. 2 eggs
  7. 2/3 cup almond meal or hazelnut meal
  8. 1/3 cup gluten free all purpose flour
  9. ½ cup frozen raspberries (optional)
For the buttercream
  1. 125g butter, softened
  2. 1 1/2 cups icing sugar mixture
  3. 1 tablespoon milk
For the brownies
  1. Preheat the oven to 180C with the rack in the lower third. To make traditional brownies, grease and line a brownie pan across the bottom and sides with non-stick baking paper. Allow the baking paper to overhang slightly. *See instructions below for individual brownies.
  2. Place chocolate, butter and salt in a heatproof bowl over simmering water. Stir occasionally until chocolate is melted and the mixture is smooth. Remove from the heat and let the chocolate mixture cool for roughly five minutes. Add the vanilla, sugar and eggs to the bowl and stir until combined. Next, add the almond and flour and stir until there are no lumps remaining. Finally, add the frozen raspberries to the mix, gently stirring them through the batter.
  3. Pour the batter into the brownie pan and spread evenly, baking for 20 to 25 minutes or until slightly cracked on top. Once cooked, remove from oven and cool in the pan before trying to remove.
For the buttercream
  1. Beat butter in the bowl of an electric mixer until pale. Gradually add icing sugar mixture and milk, beating constantly until combined. Pipe on top of brownies and decorate with raspberries and dried flowers.
Notes
  1. For individual brownies, exchange the pan for a muffin tin. Line the bottoms of the muffin tin with non-stick baking paper and generously grease the sides. Reduce the cooking time to 15-20 minutes and wait for the brownies to cool in the pan before trying to remove. If you try to remove the brownies from the muffin tin before they’re cool enough – they’ll fall apart. If you’re having any trouble removing them, pop the entire tin in the fridge and wait for the brownies to harden before trying to remove again.
  2. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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