Friday 17 October 2014

Foodie Friday - Squidgy Gluten Free Chocolate And Caramel Brownies

There seems to be awareness and promotional weeks for pretty much everything these days from charities to illness, to food stuffs. At the moment we're in the middle of National Chocolate Week. Probably the best substance ever invented - I admit it I'm a chocoholic - milk, dark, white, or somewhere in between, whatever it is I'm all over it. So in celebration of National Chocolate Week I present to you my recipe for Squidgy Gluten Free Chocolate And Caramel Brownies. What categorises these brownies is the almost undercooked, sticky squidginess. They're a cross between a brownie and brownie pudding really, but they are super easy to make, and you can rustle them up with pretty much whatever you have in the cupboard.

Squidgy Gluten Free Chocolate And Caramel Brownies

200g Chocolate, Milk, Dark, Or A Combination Of The Two
185g Butter 
100g Gluten Free Plain Flour
50g Cocoa Powder
3 Eggs
300g Caster Sugar 
1 tsp Vanilla Extract
2-4 Normal Sized Bars Of Cadburys Or Galaxy Caramel

1. Preheat your oven to about 180 C and well grease a square brownie pan. I'm using silicone here but I'm still using a bit of oil spray here, and pop your caramel bars into the fridge if they aren't already.

2. Break up your chocolate into a large bowl, I'm using Galaxy here x and add your butter.

Put it into the microwave and cook on high for 30 seconds, then give it a stir and repeat till both the chocolate and butter are melted. Then put it to one side and leave it to cool.

3. In another large bowl break your eggs and add your sugar. I using golden, unrefined caster sugar here that's had a vanilla pod added to the jar.

Then using an electric mixer beat it till it foamy, full of air bubbles and almost mousse like, and add your vanilla extract

4.Then fold in the cooled chocolate and butter mixture.

5. Then weigh out your flour and cocoa powder

Then sieve it in to the rest of your mixture

and fold it in, until it's all combined. The mixture will be very runny but don't worry.

6. Pour it into your prepared brownie pan, it's pretty self levelling so the hardest thing will be scraping out your bowl.

Then break up your caramel bars into the chunks and scatter them evenly into the brownie pan.

7. Pop it in the oven for about half an hour. When it's done the top will be crispy and cracked but the inside will still by pretty squidgy when you test it with a skewer.

8. That's it x Leave it to cool for as long as you can, marking it into squares while it's still warm. 

It will be very squishy and fudgy inside, it will firm up slightly as it cools. You can either eat when it's soft and warm, or leave till it's cool and more fudge like.

The caramel chunks sink to the bottom slightly and some of them burst leaving chocolate caramel trails throughout the brownies. 

If I were you I would probably use four caramel bars - I only used two here (I ate them what can I say) so you can't see them that well in some of my pics

You can of course eat this on it's own but since it is quite pudding like, it would also be lovely with some pouring cream or some ice cream.
This is the recipe that I use for my Creme Egg Brownies, but I can imagine that it would work equally well  with with Fudge, Rolos, or even chocolate chips, chocolate buttons, nuts or dried fruit. It's not a conventional cakey brownie it's a lot more indulgent and rich than that and makes the ideal dessert, or comfort food. Happy National Chocolate Week :) Will you be joining in? Leave me a comment and let me know what you'll be treating yourself too xx 


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