Also, the caramel sauce recipe was suuuper easy; it just might become my go-to caramel recipe from now on. Watch out apples!
Gluten Free Salted Caramel Brownies
Make the caramel sauce using this recipe:
Salted Caramel Sauce
Prep/Cook Time: 10 minutes
1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
1 teaspoon fine sea salt [I used coarse sea salt and every now and then you get a little salty kick in a bite]
2/3 cup heavy cream, at room temperature
In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. Some of the sugar will harden into clumps, but that’s okay – it will melt eventually – just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce.
Allow to cool for 10-15 minutes before using in the brownies. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks. (You’ll probably need to warm it up a bit straight from the refrigerator.)
Now, make the brownies, using this recipe:
Fudgy Black Bean Brownies
Makes 16 Servings
This recipe has been so popular that we decided to feature it in our new family cookbook, No Whine with Dinner. We hope you enjoy the brownies … and our cookbook!
- One 15-ounce can black beans, drained and rinsed very well
- 3 large eggs
- 3 tablespoons canola oil
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract, optional [omit the peppermint for the salted caramel brownies; instead, I added 1 teaspoon ground coffee]
- 1/2 teaspoon baking powder
- Pinch salt
- 1/2 cup semi-sweet chocolate chips, divided
1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.
2. Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract as desired, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
3. Pour three-fourths of the batter into the prepared pan, smooth the top with a rubber spatula, pour about 1/3 of the caramel sauce on it, top with the rest of the brownie batter, then another 1/3 of the caramel sauce and finally sprinkle with the remaining ¼ cup chocolate chips.
4. Bake 30 to 35 minutes on a baking sheet to catch overflow (the caramel will bubble up a lot). It will be hard to tell that these are done because the caramel will stick to a toothpick. I think mine were slightly undercooked, but that made them nice and fudgy. Cool in the pan before slicing into 2-inch squares.