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Salted Caramel Brownies

Photo: Oxmoor House
Hands-on time 19 mins
Total time 2 hrs, 49 mins
Yield Serves 16 (serving size: 1 brownie)
This luscious layered brownie made with dark chocolate beautifully combines salty and sweet.

Ingredients

  • Caramel Sauce:
  • 3/4 cup granulated sugar
  • 2 tablespoons light-colored corn syrup
  • 2 tablespoons water
  • 1/4 cup half-and-half
  • 1 teaspoon sea salt
  • Brownie Batter:
  • 2.1 ounces sweet white sorghum flour (about 1/2 cup)
  • 1.3 ounces white rice flour (about 1/4 cup)
  • 1/2 cup unsweetened cocoa
  • 2 tablespoons potato starch
  • 2 tablespoons tapioca flour
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1/3 cup butter
  • 2 ounces bittersweet chocolate, chopped
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 6 tablespoons 1% low-fat milk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Cooking spray

Nutrition Information

  • calories 204
  • fat 7 g
  • satfat 4 g
  • monofat 1.5 g
  • polyfat 0.3 g
  • protein 2.2 g
  • carbohydrate 35 g
  • fiber 1.5 g
  • cholesterol 35 mg
  • iron 1.1 mg
  • sodium 278 mg
  • calcium 25 mg

How to Make It

  1. To prepare caramel sauce, combine 3/4 cup granulated sugar, corn syrup, and 2 tablespoons water in a small saucepan; cook over medium-high heat 7 to 8 minutes or until mixture is amber colored, stirring frequently. Remove from heat; add half-and-half, stirring with a whisk until blended (mixture will bubble). Stir in salt.

  2. Preheat oven to 350°.

  3. To prepare brownie batter, weigh or lightly spoon sorghum flour and rice flour into dry measuring cups; level with a knife. Combine sorghum flour, rice flour, cocoa, and next 4 ingredients (through 1/2 teaspoon sea salt) in a medium bowl; stir with a whisk.

  4. Combine butter and bittersweet chocolate in a large microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring every 30 seconds. Add 1/2 cup granulated sugar, brown sugar, milk, vanilla, and eggs, stirring until well blended. Gradually add flour mixture, stirring until moist.

  5. Spread half of batter in an 8-inch square metal baking pan coated with cooking spray; pour caramel sauce over batter in pan. Drop remaining batter by tablespoonfuls onto caramel sauce; swirl gently with the tip of a knife. Bake at 350° for 30 minutes or until brownies are set. Cool completely on a wire rack.

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook