Gluten Free Brownies with Spicy Caramel

Caramel Ingredients

• 1 cup organic sugar
• ¼ cup water
• 1 cup heavy cream
• 1 tablespoon vanilla extract
• 2 cinnamon sticks
• 1 tablespoon Gourmet Garden hot chili paste (or one tablespoon chopped spicy pepper plus a heavy pinch of salt.
• 4 tablespoons butter

Caramel Instructions

1. In a heavy saucepan, heat cream with chili paste, vanilla, and cinnamon sticks to a bare simmer. Remove from heat and allow to infuse for at for about 10 minutes-
2. Meanwhile, add sugar and water to a heavy saucepan (at least four quarts) and heat over medium- low. You must use a silicone or wooden spoon to stir caramel- but don’t stir too much. Caramel requires only two things sugar + patience. Once the sugar is melted, you will want to keep an eye on it as it begins to change color. It will smell toasty and start to darken. I like my caramel on the darker side- a rich amber color. Don’t let it go too far as sugar burns very easily. If it burns, you’ll need to start over. There’s no rescuing burnt sugar.
3. When the sugar starts to smell toasty, reheat cream until small bubbles form at the edge of the pan.
4. Remove the sugar from the heat, and pour cream (through a strainer) into the sugar mixture. It will bubble ferociously for a bit. Once it stops bubbling, return the pot to medium low heat and add the butter, one tablespoon at a time. Whisk to incorporate each pat of butter fully before adding the next one.
5. Cook on medium-low for about 5 minutes until caramel reaches a thick consistency.
6. Allow to cool for at least 10 minutes before pouring over the brownie batter.

Spicy Gluten Free Brownie Ingredients

• 12 tablespoons butter (1.5 sticks/ 6 oz/ 70g)
• 455 g dark chocolate (1 lb) I used 72%
• 4 large eggs
• 2 tablespoons cocoa powder (2.25 oz/ 65g)
• 85g tapioca (1/2 cup/ 3 oz)
• ½ tablespoon cinnamon
• 1 tablespoon finely ground coffee
• 1 tablespoon Gourmet Garden hot chili paste (or 1 small red chili very finely diced + a heavy pinch of salt)
• 300g organic sugar (1.5 cup/10.5 oz)

Spicy Gluten Free Brownie Instructions

1. Line the inside of an 9×13 baking dish with foil- so the entire dish is covered. Grease the foil with butter and preheat your oven to 350º (180ºC).
2. Melt the butter in a double boiler, then add the chocolate. Stirring frequently until completely incorporated and totally melted.
3. Remove from heat and stir in the sugar. Next, add eggs one at a time- making sure each egg is fully incorporated before adding the next.
4. Sift together the cocoa powder , tapioca, cinnamon and coffee in a mixing bowl. Add 1/3 of the chocolate mixtures, and beat the batter vigorously for at least one minute, add 1/3 more of the chocolate mixture and repeat, then add the last of it plus the chili paste and beat again for at least another minute. You want the mixture to be totally smooth and a bit sticky. I used a stand mixer set to medium for this. If you do it by hand, you’ll get a good workout and you’ll definitely want to up the mixing time.
5. Pour into the prepared baking dish and use a spatula to get the brownie batter nice and even.
6. Top with the (slightly cooled) caramel sauce. Drag a silicone spatula through the caramel, cutting about half way into the brownie batter. Go back and forth to create a good swirl pattern.
7. Bake for 35-40 minutes, or until the brownies feel just set in the center. Resist the urge to overbake. Remove from oven and let cool completely before removing from the pan and slicing.

I’d like to thank Gourmet Garden for sponsoring my trip to Big Summer Potluck. I was compensated with cash and product for my time during the event. I was not required to create a recipe or to write a post- though I happily volunteered to do so. My opinions are 100% my own and are not for sale.  Which means, I only work with brands I like and I think would be useful for my readers.