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    Pecan Caramel Brownies (Gluten-Free)

    Destiny Stone
    Image Caption: Gluten-Free caramel pecan brownies (photo courtesy of jessicafm)

    This recipe for gluten-free pecan caramel brownies will fool your friends. If you don't tell them, they probably won't know that it's made with gluten-free ingredients. This is a wonderful dessert option, and is perfect for potlucks or  sending to school with your child for a gluten-free treat that they can actually eat.

    Gluten-free Brownie Mix Ingredients:

    • 4 ounces gluten-free unsweetened chocolate
    • 12 ounces butter
    • 2 cups sugar
    • 1 cup chopped pecans (toasted-optional)
    • 2 large eggs
    • 1 cup gluten-free all purpose flour 
    • 1 Tablespoon gluten-free vanilla extract
    1. Preheat oven to 325 F degrees. Grease your pan thoroughly and generously with butter.
    2. Melt the butter and the 4 ounces of chocolate together.
    3. Add 2 cups of sugar and mix by hand or fold with a fork.
    4. Beat the eggs and then add to the mixture.
    5. Add the gluten-free flour and the vanilla extract and mix until incorporated.
    6. Pour into prepared pan and bake for 25 minutes. Remove from oven and cool.

    Caramel Topping
    • 1/2 cup heavy cream
    • 2 cups sugar
    • 1/2 cup water
    • 4 ounces unsalted butter
    • 1 ¾ teaspoons fine Himalayan salt (or salt preference)
    • 2 tablespoons gelatin
    1) Gently heat cream in saucepan.
    2) In a tall pot, place sugar and water. Heat on medium high heat until becomes amber caramel. Do not stir. After about 5 minutes, it will start to turn light brown. Watch it closely now as it will turn amber color very quickly.
    3) Add the warm cream, butter and salt. Stir until smooth. Remove from heat and add the gelatin.
    4) Immediately pour over the pan of cooled brownies. Place in the refrigerator to set.
    5) Cut into squares and serve.

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    Guest Barbara Kerr


    I enjoy your newsletter and recipes. It would be helpful for me if you would include pan sizes to use and also approximately how many servings each makes.

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    Guest Stephanie


    These brownies were awesome! The batter is very sticky, but once they bake they are perfect! The only thing I would recommend is a little less sugar, but I am just one to like things on the less-sweet side. Awesome recipe! Thanks!

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    Guest Deirdre


    I followed the recipe exactly and it was dripping butter! The chocolate to butter ratio seems absurd, 4 oz. of chocolate to 12 oz. of butter? It seems like I did something wrong, and I checked the recipe 5 times.

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    That recipe did NOT turn out at all! the crust formed on top and the inside did not cook and was a waste of money and time! do not recommend!!

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    I agree with the two bad reviews of this recipe. These brownies do not ever get done. The inside is still not done even after scorching he edges and top. It was a total waste of my groceries and I wish I had read the reviews before making them.

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  • About Me

    I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.

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