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Salted caramel brownie on a wire rack.

Over the Top Salted Caramel Gluten-Free Brownies

adapted from Baking by Dorie Greenspan
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Author GlutenFreeBaking.com

Ingredients

For the Brownie

  • about 1 tablespoon cocoa powder for dusting pan
  • 2/3 cup white rice flour (2 2/3 ounces; 75 grams)
  • 1/3 cup cornstarch (1 1/3 ounces; 36 grams)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, cut into 8 pieces
  • 5 ounces bittersweet chocolate, coarsely chopped
  • 3 large eggs (about 3 1/2 ounces; 100 grams)
  • 1/2 cup packed light brown sugar (3 3/4 ounces; 106 grams)
  • 1/4 cup granulated sugar (1 3/4 ounces; 50 grams)
  • 3 tablespoons light corn syrup (2 ounces; 56 grams)
  • 1/2 teaspoon vanilla extract

For the Caramel Sauce

  • 1 1/2 cups granulated sugar (10 1/2 ounces; 298 grams)
  • 1/3 cup water (2 2/3 ounces; 75 grams)
  • 1 1/4 cups heavy cream (10 ounces; 283 grams)
  • 1 teaspoon pure vanilla extract
  • Kosher salt for sprinkling

Instructions

  1. For the Brownies: Preheat oven to 375 degrees F. Butter and cocoa powder (or use white rice flour if you don't have cocoa powder on hand) an 8-inch round springform pan. Wrap the outside of the pan in foil and set it on a baking sheet.

  2. In a small bowl, whisk together the dry ingredients. Set aside.
  3. In the microwave, melt the chocolate and the butter. I like to melt them in separate 2-cup measuring cups. Remember, chocolate will appear to still be solid even when melted. Be sure to stir the chocolate every 45-seconds to prevent burning.
  4. Combine the eggs, brown sugar and granulated sugar in a large bowl. Whisk until smooth. Add the melted chocolate and butter. Whisk until smooth.

  5. Add the dry ingredients and whisk until the batter is smooth. Pour the batter into the prepared pan.

  6. Bake for 40-45 minutes or until the brownie is set. The brownie should not jiggle. (A cake tester inserted into the center of the cake might come out with a few wet crumbs attached.)
  7. Cool the cake in the pan for 10 minutes. After ten minutes, remove the brownie from the pan. (To do this: Remove the outer ring, place a plate over the brownie and flip the brownie and plate over. The brownie is now upside down on the plate. Slowly remove the bottom cake plate from the brownie. Once the plate is removed, put your wire rack on the brownie. Flip the brownie again so that it is right side up.)
  8. Allow the brownie to cool before you make the caramel sauce. Transfer the brownie to your serving dish.

  9. For the Caramel Sauce: Fill your sink with ice cubes and about two inches of water.
  10. In a 2-quart medium heavy-bottomed saucepan, combine the sugar and water. Stir to combine.
  11. Turn on heat to medium. Cook until sugar darkens. you want it to be an amber color. This will take about 15 minutes. While the sugar is cooking, be sure to check the sides of the saucepan for any sugar that is clinging to the side. If you see any, wash the side of the pan down with a pastry brush and cold water.
  12. Test the sugar by dropping a little from a spoon onto a white piece of paper. Again, you are looking for an amber color. If you notice your caramel is darkening in one area of the pan more than another, carefully swirl the pan. You don't want to stir as sugar crystals might form. A very gentle swirl will do the trick.
  13. When the caramel reaches the right color, turn off the heat. Standing back, pour the cream into the hot caramel. It will boil violently. Take care while doing this.
  14. As soon as all the cream is added, stir the mixture. If your caramel hardened in the bottom of the pan (this happens sometimes), turn the burner back on to low and stir until the sugar is dissolved.
  15. Stir for three minutes off the heat. Add vanilla and stir.
  16. Carefully set the hot pot into the water bath. (Be sure that the water isn't higher than the pan. You don't want any water getting into your caramel sauce. Cool until sauce has thickened.

  17. Pour a generous amount of caramel sauce onto the brownie. Sprinkle with a little kosher salt. (You will have made more caramel sauce than you can put on your brownie. Store the leftover sauce in the refrigerator.)

  18. Cut and serve.