Chocolatey brownies are one of my favorite desserts. Up until recently the only gluten free brownies I’d tried were packaged mixes. Well, that changed when I discovered this brownie recipe, that uses my go to all purpose flour mix–Betty Hagman’s basic. I’ve played around with the recipe as a base for various kinds of brownies. It worked really well for rocky road brownies (those are one of the pictures in the banner), but my favorite variation involves gooey caramel.
Gluten-Free Turtle Brownies
- 3/4 cup butter
- 1/2 cup cocoa powder
- 3/4 cup white sugar
- 1 cup brown sugar
- 4 eggs
- 2 teaspoon vanilla
- 1 1/3 cups gluten-free flour mix
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon xanthan gum
- 1 cup chocolate chips
- 1 cup Kraft caramel squares, cut into 4 pieces each
- 1/2 cup chopped nuts (optional)
- In a large sauce pan, stir the butter and cocoa over low heat until melted. Remove from heat and, using a wooden spoon or stiff spatula, add the sugars. Stir in the vanilla. Add the eggs one at a time, beating after each addition.
- In a separate bowl, combine the flour mix, baking powder, salt and xanthan gum. Add this to the sauce pan and stir until all the flour is moistened. Stir in half the chocolate chips, the caramel and nuts.
- Spread the batter into a greased and rice floured 9 x 13 inch baking pan. Sprinkle the rest of the chocolate chips on top. Bake at 350 degrees for 30 minutes. Cool before cutting.