Salted Caramel Brownie
adapted from a recipe by Dorie Greenspan
For the Brownie:
2/3 cup white rice flour
1 stick (8 tablespoons) butter, cut into pieces
5 ounces bittersweet chocolate, coarsely
1/2 cup packed light brown sugar
3 tablespoons light corn syrup
1/2 teaspoon vanilla extract
recipe caramel sauce, recipe below
Kosher salt for sprinkling
Preheat oven to 375 degrees. Butter and cocoa powder (or use white rice
flour if you don't have cocoa powder on hand) an 8-inch round springform
pan. Wrap the outside of the pan in foil and set it on a baking sheet.
- In a small bowl, whisk together the dry ingredients. Set aside.
- In the microwave, melt the chocolate and the butter. I like to melt
them in separate 2-cup measuring cups. Remember, chocolate will appear
to still be solid even when melted. Be sure to stir the chocolate every
45-seconds to prevent burning.
- Combine the eggs, brown sugar and granulated sugar in a large bowl.
Whisk until smooth.
- Add the melted chocolate and butter. Whisk until smooth.
- Add the dry ingredients and, you guessed it, whisk until the batter
- Pour batter into the prepared pan.
- Bake for 40-45 minutes or until the brownie is set. The brownie
should not jiggle. (A cake tester inserted into the center of the cake
might come out with a few wet crumbs attached.)
- Cool the cake in the pan for 10 minutes. After ten minutes, remove
the brownie from the pan. To do this: Remove the outer ring, place a
plate over the brownie and flip the brownie and plate over. The brownie
is now upside down on the plate. Slowly remove the bottom cake plate
from the pan. Once the plate is removed, put your wire rack on the
brownie. Flip the brownie again so that it is right side up.
- Allow the brownie to cool before you make the caramel.
- Transfer the brownie to your serving dish.
- Make the caramel sauce as directed below. Pour a generous amount of
caramel sauce onto the brownie. Sprinkle with a little kosher salt.
the remaining caramel sauce for a later use.
8-inch round brownie
For the Caramel Sauce
1 1/2 cups granulated sugar
1 1/4 cups heavy cream
1 teaspoon pure vanilla
From GlutenFreeBaking101.com by Elizabeth Barbone
- Fill your sink with ice cubes and a little
- In a 2-quart medium heavy-bottomed saucepan, combine the sugar and
water. Stir to combine.
- Turn on heat to medium. Cook until sugar darkens. you want it to be
an amber color. This will take about 15 minutes. While the sugar is
cooking, be sure to check the sides of the saucepan for any sugar that
is clinging to the side. If you see any, wash the side of the pan down
with a pastry brush and cold water.
- Test the sugar by dropping a little from a spoon onto a white piece
of paper. Again, you are looking for an amber color. If you notice your
caramel is darkening in one area of the pan more than another, carefully
swirl the pan. You don't want to stir as sugar crystals might form. A
very gentle swirl will do the trick.
- When the caramel reaches the right color, turn off the heat.
Standing back, pour the cream into the hot caramel. It will boil
violently. Take care while doing this.
- As soon as all the cream is added, stir the mixture. If your caramel
hardened in the bottom of the pan (this happens sometimes), turn the
burner back on to low and stir until the sugar is dissolved.
- Stir for three minutes off the heat. Add vanilla and stir.
- Carefully set the hot pot into the water bath. (Be sure that the
water isn't higher than the pan. You don't want any water getting into
your caramel sauce.
- Cool until sauce has thickened.
- Use as directed above. You will have made more caramel sauce than
you can put on your brownie.