Caramel Brownies

I must apologize for my absence over the past few days. I kind of got distracted by a home remodeling project and a few family outings. Since I am still unemployed, I thought it was a perfect time to finally paint our bedroom. I guess that took a little more time and energy that I really anticipated. My body seems to be older than my brain. ;)

We also spent a day at an indoor waterpark thanks to four free passes from our friends Janet and Jim. And, then we can't forget the world famous Woodward Dream Cruise. If you aren't into classic cars, you probably don't have a clue what I am talking about. Suffice it to say, if you ARE into classic cars, you don't want to miss it. I really shouldn't go into anymore detail here, since this is a blog about gluten free cooking, so google it to find out more.

Brownies are one of my favorite food groups. There is something so magical about the chocolate, fudgey, gooeyness of them. They always make me feel so happy. And sometimes, it is fun to change them up a bit by adding different ingredients. 

Today I felt like making them even more gooey by adding caramel. I really wanted to make turtle brownies by adding pecans too, but my son doesn't like nuts. Next time I won't be so generous. But, it is OK, because these caramel brownies are really quite amazing too. 

What You Will Need:
9 x 13 pan
Aluminum Foil
Non-Stick Cooking Spray
Cooling Rack

Ingredients:
1 cup Unsweetened Cocoa
1 teaspoon Baking Soda
1 cup Boiling Water
2/3 cup Canola Oil
3 cups Sugar
4 Large Eggs
2/3 cup Canola Oil
1 1/3 cup Soy Flour
2/3 cup Potato Starch
2/3 cup Tapioca Starch/Flour
2 teaspoon Xanthum Gum
2 teaspoons Pure Vanilla Extract
1/2 teaspoon Salt
1 package Kraft Caramel Bits
1/3 cup Heavy Cream

Directions:
Line 9 x 13 pan with aluminum foil. Spray with non-stick cooking spray. Set aside.

Preheat oven to 350° F.

In a medium bowl, whisk together soy flour, potato starch, tapioca starch, xanthum gum, and salt. Set aside.

In a large bowl, mix together cocoa and baking soda.

Mix in 2/3 cup canola oil.

Mix in water. Mix until well blended and thick.

Mix in sugar.

Mix in eggs.

Mix in 2/3 cup canola oil.

Mix in vanilla.

Mix in already whisked together dry ingredients. Mix just until blended.

Spread half of the batter in the 9 x 13 pan, and bake for 25 minutes or until top of batter is firm to touch.

In a small bowl, mix together caramel bits and heavy cream. Heat in microwave for 2-2 1/2 minutes in 30 second increments until completely melted. Mix well at each 30 second increment. (If you want to make turtle brownies, add 1 cup of chopped pecans to the caramel after it is melted.)

Pour caramel over partial cooked brownie.

Pour remaining brownie batter over caramel.

Bake for an additional 35 minutes or until toothpick inserted in center comes out clean.

Cool completely in pan on cooling rack.

Carefully remove brownies in aluminum foil from 9 x 13 pan. Cut into 2 inch square pieces. Store in an air tight container with wax paper between layers.

Yum, yum, yum!!!! Look at that caramel oozing out of the center of that brownie! 

"Chocolate is the answer. It doesn't matter what the question is."

Seriously, doesn't chocolate make everything better? I believe it does!

Sheryl

Lemon Brownies

I have kind of been on a lemon kick lately. I don't know what it is. I guess lemons seem refreshing to me; and since it is has been really hot, they have been calling to me. I am so glad I answered. The Lemony Lemon Cookies I posted on July 21, 2013 and these insanely good Lemon Brownies have been incredible hits.

My friend, Monica, loves lemon. When I finished making the lemon brownies, I sent her a text to let her know. She headed right over for a taste. Although I gave her enough brownies to share with her husband and daughter, she said the brownies were so good, she only gave them each a small taste. That sounds like a glowing review to me.

What You Will Need:
Whisk
Square Baking Pan

Ingredients:
For Brownies
2/3 cup Oil
1 1/2 cups Sugar
2 Large Eggs, room temperature
2 Tablespoons Lemon Juice
2/3 cup Soy Flour
1/3 cup Potato Starch
1/3 cup Tapioca Starch/Flour
2 Tablespoons Lemon Zest
1 teaspoon Xanthum Gum
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
For Glaze
1 cup Powdered Sugar
1 Tablespoon Lemon Zest
1/4 cup Lemon Juice

Directions:
In two separate small bowls, zest and juice lemon(s). (Make sure to wash lemons well before zesting.) Set aside.

Grease and flour square baking pan. Set aside.

Preheat oven to 350° F.

In a medium bowl, beat oil, sugar, eggs and lemon juice.

In a separate small bowl, whisk together soy flour, potato starch, tapioca starch, lemon zest, xanthum gum, baking soda and salt.

Add dry ingredients to wet ingredients and mix until blended.

Pour batter into prepared pan.

Bake for 40 minutes or until toothpick inserted in center comes out clean.

Cool completely in pan. Turn out onto a platter.

In a small bowl, mix together glaze ingredients until smooth.

Slowly pour glaze on brownies. Spread over brownies with spoon or spatula. Be careful not to use too much. You don't want it to puddle. You can always pour a second round after the first layer is set. 

Cut into pieces and serve.

You  might want to consider making two batches. They disappear at lightning speed.

"You only live once, but if you do it right, once is enough."

Sheryl

Fudge Brownies

 

Shortly after I was diagnosed, a friend of mine who had a son who was allergic to almost everything under the sun, told me that I should say goodbye to brownies forever. She said she had tried a million mixes and recipes, and it was just no use - brownies just couldn't be duplicated with substitutions. Unfortunately, I believed her, and I lived a brownie-free life for several years. Then one day I thought, "If I can make an amazing gluten free pie crust (I will share that in an upcoming post), than surely I can make a gluten free brownie." And that is just what I did. This recipe makes a thick, fudgee, dark chocolate brownie. I am so happy to welcome brownies back into my life, and I think you will feel the same way.

What You Will Need:

Square Baking Dish

Ingredients:

3/4 cup Unsweetened Cocoa Powder

1/2 teaspoon Baking Soda

1/3 cup Vegetable or Canola Oil

1/2 cup Boiling Water

2 cups Sugar

2 Eggs

1/3 cup Vegetable or Canola Oil

2/3 cup Soy Flour

1/3 cup Potato Starch

1/3 cup Tapioca Starch/Flour

1 teaspoon Xanthum Gum

1 teaspoon Pure Vanilla Extract

1/4 teaspoon Salt

Directions:

1. Preheat oven to 350° F.

2. Grease and flour a square baking dish and set aside.

3. Mix cocoa powder and baking soda.

4. Add 1/3 cup oil and boiling water. Mix until well blended and thick.

5. Stir in sugar, eggs, remaining 1/3 cup oil and vanilla.

6. Mix soy flour, potato starch, tapioca starch, xanthum gum, and salt in a separate bowl. Whisk together until well blended.

7. Mix dry ingredients with wet ingredients just until blended. This is also when you would add yummy mix-ins: nuts, chocolate chips/chunks, caramel bits, etc. 

8. Spread in prepared pan.

9. Place pan in preheated oven, and bake for 55-60 minutes or until toothpick in center comes out clean.

10. Cool completely before cutting and serving.

Don't they look delicious? You know you want to try them. I hope you do, and please post what you think in the comments.

"Sometimes your only available transportation is a leap of faith." ~ Margaret Shepard

Sheryl