*Originally posted August 22, 2014
This week, I’ve gone hiking up a steep trail twice, ran a 5K race, biked, and gone to the gym twice. To keep myself in check that I am not forming some sort of disorder, I made these brownies. I saw a glutenous version on Pinterest so I decided to make a gluten-free version. They are RICH, and I feel a little bad about myself after I eat
five one, but they are definitely a good thing every once in a while. I used my regular brownie recipe, topped with a shortbread recipe, topped with melted caramel, topped with melted chocolate.
To begin make brownies:
- 3/4 cup GF flour mix
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 (1oz) squares of unsweetened chocolate
- 3 tbsp cocoa powder
- 1/2 cup semisweet chocolate chips
- 1/3 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
Preheat oven to 350 and lightly grease an 8X8 baking pan. Blend flour mix with baking powder and salt and set aside. Melt chocolates and butter in a double boiler or microwave in a glass bowl, stirring until melted. In a large bowl, mix sugar, eggs, and vanilla together, and then stir in melted chocolate. Add dry ingredients and combine. Spread batter into pan, and top with nuts if using and bake 30-35 minutes. Let cool and set aside.
Make Shortbread Layer:
- 1/2 cup of butter (one stick)
- 1/4 cup of sugar
- 1/2 cup sorghum flour
- 3/4 cup tapioca flour
- 1/4 cup sweet rice flour
- 1/4 t sea salt
- 1/2 t xantham gum
- 4 oz cream cheese, softened
- 1/4 cup of sugar
Preheat oven to 325 degrees. In an electric mixer fitted with a paddle blade, or by hand, cream the butter and sugar until fluffy.
In a separate bowl add the flours, salt and xanthan gum and mix until well blended. Add the flour mixture, all at once, to the butter mixture and mix with a fork or with the paddle blade of the mixer until just mixed. Gather the dough into a ball and knead until it comes together well. Press dough into bottom of 8X8 baking pan (since it is going to be crumbled up later, it does not need to look pretty). Bake for about 40 minutes or until the cookies get golden brown on the edges. Let cool.
Once cool, mix in a food processor with 4 oz of cream cheese and 1/4 cup of sugar. (Note***I had a lot of trouble getting this to not clump together in my mini prep, so I took it out, mixed it with a pastry cutter first, and then put it back in the mini prep to finish mixing. Press on top of cooled brownies.
Next make the caramel layer:
Melt 8-10oz of caramel candies in the microwave with 1T of milk. I did this in 15 second increments. Once melted, pour over shortbread layer, and place in fridge to chill.
Finally, melt 1/2 package of chocolate chips in microwave (more if you want a thicker layer of chocolate/adult onset diabetes), and pour over caramel layer. Let sit on the counter for 1/2 hours to set. While you could eat it sooner, just know that it is going to be very, very messy, but oh so good!