gluten free caramel crunch brownie …

This week’s recipe is a Donna Hay recipe. It’s a brownie with a little extra indulgence – caramel and more chocolate. Seriously.

I have modified the recipe to make it gluten free.

Ingredients
100g dark chocolate, chopped
125g unsalted butter
1 cup (175g) brown sugar
2 eggs
⅔ cup (100g) plain (all-purpose) flour, sifted *
1 tablespoon cocoa

* gluten free plain flour

caramel crunch
2 cups (440g) caster (superfine) sugar
½ cup (125ml) water
½ cup (125ml) single (pouring) cream
50g unsalted butter
2 cups (70g) puffed rice cereal *

* gluten free rice cereal

chocolate ganache
300g dark chocolate, chopped
½ cup (125ml) single (pouring) cream

Method
1) Preheat oven to 180°C (350°F).
2) Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Set aside.

3) Place the sugar, eggs, flour and cocoa in a bowl with the chocolate mixture and mix until well combined.

4) Pour into a lightly greased 20cm-square cake tin lined with non-stick baking paper and bake for 30–35 minutes or until set. Allow to cool in the tin.

5) To make the caramel crunch, place the sugar and water in a small saucepan over low heat and stir, brushing any sugar crystals from the sides of the pan with a wet pastry brush.

6) When the sugar is dissolved, increase heat to high, bring to the boil and cook (do not stir) for 8–10 minutes until golden and the mixture reaches 160ºC (325ºF) on a sugar thermometer.

I didn’t read the recipe in full before starting and didn’t see the requirement for a sugar thermometer! Because I didn’t have one on hand I googled for a guide. This guide was most helpful. Crisis averted!

7) Add the cream and butter and stir until well combined.

8) Stir through the rice cereal and pour the caramel mixture over the brownie, smoothing the top. Set aside for 30 minutes at room temperature or until almost set.

9) To make the chocolate ganache, place the chocolate and cream in a saucepan over low heat and stir until melted and smooth.

10) Pour over the caramel and allow to cool at room temperature for 3 hours or until set. Slice to serve. Serves 12.

This brownie is best eaten within 2 days. Do not refrigerate.

Three layers of deliciousness. Three layers of textures.

A warning though. These brownies are very rich so it’s best to cut them into small pieces.

The next time I make these I’ll use a different sized baking pan. The square pan that I used was filled to the top. These brownies pack a lot of caramel crunch! And I may just cut down on the amount of sugar. Seriously, who needs that much sugar? Anyways these brownies are amazing and worth the mess you make in the kitchen :)

“You would be amazed by what you can give up, lose, or break, and yet still be a person who gets happy over brownies.” ~ Augusten Burroughs

 

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