Emulsifier Free Gluten Free Caramel Swirl Brownies
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Learn more →Ingredients
16 servings
For the brownies
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 8 oz bittersweet chocolate (60–70% cacao), roughly chopped
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- ¾ cup gluten free flour blend
- ¼ cup unsweetened cocoa powder
- ½ tsp fine salt
For the caramel
- ½ cup granulated sugar
- 3 tbsp unsalted butter, cut into pieces
- ¼ cup heavy cream
- ¼ tsp fine salt
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
- 2
Make the caramel: spread the 1/2 cup granulated sugar in an even layer in a medium saucepan over medium heat. Cook without stirring until the edges begin to melt and turn amber, about 4–5 minutes, then gently swirl the pan to melt any remaining sugar crystals. Continue cooking until the caramel is a deep amber color and smells nutty, about 1–2 minutes more — watch closely, as it can burn quickly.
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