This luscious layered brownie made with dark chocolate beautifully combines salty and sweet.
3/4 cup granulated sugar
2 tablespoons light-colored corn syrup
2 tablespoons water
1/4 cup half-and-half
1 teaspoon sea salt
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
How to Make It
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.
Preheat oven to 350°.
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.
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.
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
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