Happy Tuesday Beautiful People!
Thank you for tuning into the blog today. Yesterday I shared a post on brownies. My first ever brownie recipe on this website. I couldn’t just do one small post. Or just make plain old brownies. I had to dress some of them up.
So I kept some to make ice cream with. I made two with salted caramel (what you’re experiencing right now) and two surprise ones (coming Thursday). I also did a brownie in a mug (coming Friday).
There are so many ways to doctor up your brownies. I was contemplating whipping up a goat cheese cream cheese frosting, folded in with Brittany style oreos, you know Cookies N’Cream brownies. I also thought of making a goat cheese blend to swirl in with blackberries. But I am a caramel girl at heart. I’ll admit, I have gone round and round with making it. Half the time it works out. Half the time I get burnt (and I do mean physically as well, I’ve taken some knarly burns from hot caramel). This caramel was easy and turned out like a dream. I was over-the-moon happy with the results.
Sprinkle a little sea salt over the top. What more could you want?
I made the caramel afterwards, otherwise, I would have played with swirling some into the brownie batter. You filling it. If you want to try, give it a go. Pour in half the batter. drizzle in caramel. Pour on the other half of the brownie batter.
These were excellent with the coconut flour, but I would be interested to see them with almond flour. If you need dairy-free, swap the butter for coconut oil, I had more butter on hand than oil.
Be warned: these are rich! You do not need very much.
Salted Caramel Gluten-Free Brownies
- 1 batch gluten-free brownies (click the link)
- 1 cup coconut sugar
- 1/4 cup butter or ghee or coconut oil
- 1/2 cup coconut cream
- sea salt (for garnishing the top)
Let’s Make it Happen:
Make the brownies. Or if you want to swirl in the caramel, make it first.
Melt the butter, ghee or coconut oil (whichever you chose). Add in the coconut cream and coconut sugar. Simmer for 5-7 minutes. Whisk. Remove from the heat. Place in a glass jar. As it cools, it will thicken. If you are adding it to the batter, I wouldn’t let it cool too long. I would drizzle it in while it’s still kind of runny. Use a knife to swirl it in.
If you are adding it afterwards, I allowed the caramel to thicken up (actually I cheated a bit and put it in the freezer til it was thick).
Spoon and spread onto each brownie (or over the whole thing if you baked it in a baking dish (I used molds, so I had to do each one, otherwise I’d cover them and then cut. Sprinkle with sea salt. Eat and enjoy!
If I were doing these again, I’d bake them into my mini bar molds, rather than the regular ones, they were too rich for a big one (at least for me).