Decadent Gluten Free Salted Caramel Drunken Brownies

March 5, 2016

Chocolate lovers, imagine this…a decadent, rum-spiked dark chocolate brownie warm from the oven that’s drizzled with an ooey gooey sea salt-speckled homemade caramel sauce. Sounds divine, right? This is the point where some of you may awake from your sweet-filled reverie and think yeah, well, it’s probably not gluten free. Oh, but it is. And this brownie is so good that even those not on a gluten free diet will never guess it to be true.  

These rich brownies are made with Blends by Orly, the creation of Orly the Baker. When Orly’s husband was diagnosed with celiac disease, the classically trained baker began the quest to find the perfect gluten free flour blend. So instead, she came up with her own. The gluten free blends are an easy 1-to-1 replacement for any flour, making gluten free baking a cinch. Choose from 5 different blends, each inspired by famous cities around the world, to suit your baking desire. The London blend is perfect for cookies, scones, biscuits and such. Try Manhattan for baking brioche, challah, pastries, and Paris for cakes and cupcakes. Sydney is great for sweet and savory quick-breads, muffins, pies and more, and Tuscany is for dishes like pizza crusts, pasta, and artisan white breads.  

Gluten Free Salted Caramel Drunken Brownies
Courtesy of Blends by Orly

1 cup (2 sticks) unsalted butter
3 oz. semi-sweet dark chocolate chips or squares
½ cup unsweetened cocoa powder
2 cups sugar
½ tsp coarse salt
½ Tbs vanilla extract
3 eggs
1 ½ cups Sydney Blend
1/3 cup Rum
Caramel Sauce
½ cup sugar
1 ½ Tbs water
¼ cup cream
1oz Rum
Coarse sea salt
Preheat oven to 350 degrees F and butter a 9 x 9 inch baking pan.  Place butter and semi-sweet chocolate in a medium sized sauce pan and heat on low. Stir every few minutes until completely melted and smooth.  Remove from heat and transfer to a mixing bowl.  Stir in cocoa powder, sugar, salt, and vanilla. Beat in eggs one at a time until completely mixed in. Stir in Sydney Blend and then rum until completely mixed.
Using a rubber spatula, scrape batter into prepared baking dish and smooth the top. Place in the oven to bake for 30 minutes or until a toothpick inserted into the center comes out clean. 
While the brownies cool, start on the caramel sauce. Add sugar and water to a small sauce pan and bring to a boil over high heat. Do not stir.  Boil the syrup for 6-8 minutes or until a deep amber caramel forms. Remove from heat and stir in cream. Add Rum and stir until combined. Pour the caramel sauce into a heatproof cup and let it cool slightly.  If caramel gets too hard, place in the microwave for 10 seconds to liquefy.  When ready to use, drizzle on top of the brownies and then sprinkle sea salt on top.


Editorial disclosure: we received no compensation or product for this post.