Gluten Free Salted Caramel Brownies Food

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GLUTEN-FREE SALTED CARAMEL BROWNIES



Gluten-Free Salted Caramel Brownies image

Try these delicious and decadent brownies for your guests on gluten-free diets. Even the gluten eaters will be asking for seconds!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ Gluten Free brownie mix
1/4 cup buttermilk
1 egg
2 tablespoons butter, softened
2 tablespoons gluten-free fat-free caramel topping
1/2 teaspoon coarse sea salt

Steps:

  • Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
  • In medium bowl, mix Brownie ingredients. Pour into pan.
  • Bake 25 to 30 minutes or until toothpick inserted in comes out clean. Cool 10 minutes. In small microwavable bowl, heat caramel topping uncovered on High 30 seconds. Drizzle over brownies; sprinkle with salt.

Nutrition Facts : Calories 140, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 2 g, TransFat 0 g

AMELIE'S SALTED CARAMEL BROWNIES



Amelie's Salted Caramel Brownies image

Amelie's French Bakery in North Carolina has been known for their Salted Caramel Brownies since they first opened their doors. The recipe was printed in Charlotte Magazine and supplied by Amelie's. I'm posting here for safe keeping. When making these brownies here are some important tips: * Be sure to use foil to line your pan. Be sure to butter the foil well ; really well, this way you can lift the entire sheet of brownies out of the pan and onto a cutting board to cut into bars, which will allow you to make cleaner cuts and make prettier brownies. * Do not overbake. It's suggested to bake the brownies for exactly 25 minutes, but keep an eye on them. * For the caramel, be sure to babysit the water and sugar mixture when boiling. It starts turning light brown after 5 minutes or so, and turns amber quickly after that. * Chill the brownies to set the caramel. * You may choose cut and place individual brownies in paper muffin/cupcake tin liners. It prevent brownies from sticking together. ******PLEASE NOTE: TIMES ARE ESTIMATES ONLY******

Provided by Cooking Queen

Categories     Dessert

Time 1h5m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 12

6 ounces unsweetened chocolate, chopped
3/4 cup unsalted butter, cubed
2 cups granulated sugar
3 large eggs
1 cup unbleached all-purpose flour
1 3/4 cups salted caramel glaze (see below, prepare glaze when brownies are cool)
1/2 cup heavy cream
2 cups granulated sugar
1/2 cup water
1/4 cup unsalted butter, cubed
2 teaspoons fine sea salt
2 tablespoons gelatin powder, combined with 1/4 cup cold water

Steps:

  • Brownies:.
  • Heat oven to 325 degrees F. Line a 9-by-13-inch pan with foil and then butter well.
  • In the top of a double boiler over medium heat, melt chocolate and butter, being sure the water in the bottom of the double boiler does not touch the top pan. Stir chocolate and butter until completely melted. Then stir in sugar. Blend well. Remove from heat.
  • In a separate bowl, lightly whisk eggs. Stir eggs into chocolate mixture. Then add flour, stirring until completely blended. Spread batter into prepared pan and bake for 25-30 minutes.
  • Completely cool brownies in pan. Pour caramel glaze over brownies and cool in fridge until caramel sets. Slice into bars, about 2 inches square.
  • Salted Caramel Glaze:.
  • In a small saucepan over low heat, warm heavy cream until hot, but not boiling. In a separate tall saucepan, combine sugar and water. Place over medium-high heat. Do not stir as sugar dissolves and mixture reaches a dark amber stage. Add cream, butter, and salt. Stir gently until mixture is smooth and well combined. Remove from heat and add gelatin, stirring to combine. Use immediately.

GLUTEN-FREE SALTED CARAMEL PRETZEL BROWNIES



Gluten-Free Salted Caramel Pretzel Brownies image

Gluten-free fudgy brownies topped with crunchy gluten-free pretzels and a sprinkle of sea salt--perfection!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ Gluten Free brownie mix
Butter and eggs called for on brownie mix box
20 caramels, unwrapped
1 tablespoon water
1/2 cup gluten-free pretzel twists, coarsely crushed
1/2 teaspoon coarse sea salt

Steps:

  • Heat oven to 350°F. Line 8- or 9-inch square pan with foil; spray foil with cooking spray. Make and bake brownies as directed on box for 8- or 9-inch square pan. Cool 1 hour.
  • In medium microwavable bowl, microwave caramels and water uncovered on High 1 minute; stir. Microwave 30 to 45 seconds longer, stirring every 15 seconds, until melted and smooth. Spread over cooled brownies. Immediately sprinkle crushed pretzels over caramel; sprinkle with salt. Let stand about 30 minutes to set. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 210, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 8 g, TransFat 0 g

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