Gluten Free Salted Caramel Brownies
360g Gluten free plain flour
Six tablespoons Cocoa powder
Half a teaspoon salt
600g Dark chocolate – chips or broken into chunks
300g Butter (the real kind is definitely best!)
440g Light soft brown sugar
300g Caster sugar
Eight Large free range eggs
About 600g Salted caramel or Dulce de leche (there are several makes available including some supermarket own brands. We use Nestle caramel with a pinch of salt added when we don’t have time to make our own!)
Important Note: As a commercial kitchen our recipes are necessarily for large quantities and this will make you 24 luscious brownies! They freeze well but if this is going to be too many for you, or if your equipment isn’t large enough you can very easily halve the quantities and make just the one pan (12 brownies)
Method: Preheat the oven to 160 degrees (fan assisted) Line two brownie pans approximately 34cm x 20cm with baking parchment.
Sieve the gluten free plain flour, cocoa powder and salt into a bowl. (If you don’t have gluten free flour then you can of course use regular flour.)
Weigh the sugars into a separate bowl
Whisk the eggs in a jug
Place the dark chocolate and butter in a large bowl over a pan of hot water.
When the chocolate and butter have melted, take them off the heat, allow them to cool slightly.
Stir in the sugars using a wooden spoon, and then the eggs.
Then add the sieved flour, cocoa powder and salt. Using a silicone spatula to fold these in will help you to ensure there are no lumps of sugar or flour in your finished brownies.
Using an ice cream scoop if you have one, or alternatively a tablespoon, scoop half the mixture into one or two brownie pans. Spread salted caramel over the surface and then top with another layer of brownie mix.
Bake for twenty minutes. There should be a thin shiny crust on top of the brownies but they will still be soft so the skewer test will not work! Be brave, they are best Allow to cool in the tin(s) and then refrigerate until cold.
Variations: There are so many! Try adding fresh raspberries after the first brownie layer, in place of the salted caramel. Or blueberries maybe! You could also replace the caramel with Biscoff or Nutella.
If the brownies aren’t quite chocolatey enough you can make a luscious topping by melting 225g dark chocolate with 125g butter and a good squidge of golden syrup (microwave in a jug for 40/45 second). Pour this over the top, allow to chill, and enjoy.
Serve brownies warm with a scoop of ice cream or enjoy with your favourite hot drink!