Oral Allergy Syndrome Friendly Gluten Free Caramel Swirl Brownies

Total time2 hr

Prep time25 min

Cook time35 min

Oral Allergy Syndrome Friendly Gluten Free Caramel Swirl Brownies

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Ingredients

16 servings

For the brownies

1 cup (2 sticks) unsalted butter, cut into pieces
8 oz bittersweet chocolate (60–70% cacao), roughly chopped
Ghirardelli Premium 60% Cacao Bittersweet Chocolate Baking Bar - 4 Oz Elite Bittersweet Chocolate Bar - 3 Oz Guittard Organic Bittersweet Chocolate Baking Wafers - 12 oz Divine 70% Bittersweet Chocolate Baking Bar Guittard Baking Wafers, Organic, Bittersweet Chocolate
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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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