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    Destiny Stone
    Destiny Stone

    Pecan Caramel Brownies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Pecan Caramel Brownies (Gluten-Free) - Gluten-Free caramel pecan brownies (photo courtesy of jessicafm)
    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
    Directions:
    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
    Directions
    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.

    Enjoy!



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    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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    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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    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

    Destiny Stone

    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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    Scott Adams
    This recipe comes to us from Jo Ann Boyd.
    ½ cup margarine, butter or Crisco
    2 teaspoons baking powder
    2 cups packed light brown sugar
    ½ teaspoon salt
    1 teaspoon vanilla
    ¾ teaspoon xanthan gum
    3 eggs
    1 cup chopped dates*
    1 cup fine rice flour
    1 cup chopped nuts*
    ½ cup soy flour
    * Can omit or replace with chocolate chips.
    Cream margarine and brown sugar together. Add eggs and vanilla and beat until light. Combine flours, xanthan gum, baking powder and salt in medium bowl, mixing well. Blend into egg mixture at low speed. Stir in dates and nuts. Spread batter evenly in greased 9 x 13 pan. Bake at 350F degrees for 30-35 minutes. Cool before cutting into bars.


    Scott Adams
    This recipe comes to us from “Fiddle-Faddle” in the Gluten-Free Forum. I was actually trying to make peanut butter cookies, but I was running out of time, so I dumped the batter into a greased 9” x 13” pan and baked them for 25 minutes at 350F, and they were SO GOOD!
    Ingredients:
    And its the same old peanut butter cookie batter we all use:
    2 cups peanut butter
    2 cups sugar
    4 eggs
    2 teaspoons vanilla
    A couple of glugs of molasses (I like the flavor and texture)
    Directions:
    Mix, dump, bake, devour! Theyre particularly good with chocolate frosting, or chocolate chips mixed in the batter, or both.
    Note: I like my brownies chewy, so I might bake for only 20 minutes next time or else lower the temp to 325F (my oven runs hot, anyway).


    Destiny Stone
    I was never a big cake fan, in fact for my birthday I always asked for pie or torte rather than cake. However, brownies are another story. I love eating brownies when they are warm and gooey, right out of the oven. Unfortunately, I haven't had homemade brownies since going, gluten, egg, dairy and refined sugar free. These brownies are gluten-free, and grain-free as well as egg, refined sugar and dairy free. There is even an option to substitute chocolate with carob. Finally, a brownie recipe that I can actually eat!
    Devil's Food Brownies (Gluten-Free)
    Ingredients:
    Dry:

    1 ¾ cups of almond flour ½ cup sifted cocoa or carob powder 1 teaspoon sea salt ½ teaspoon baking soda 2 tablespoons flax meal (mix with 6 tablespoons boiling water) Wet:
    ½ cup honey ½ cup coconut oil or melted butter 1 cup coconut milk 2 teaspoons vanilla 1 teaspoon lemon juice Directions:
    Preheat the oven to 350F. Mix all the dry ingredients together in a bowl. Mix the wet ingredients together in another bowl. Mix the dry into the wet and mix until it is thick cake batter consistency. Add a little flour if too runny or add a little milk if too thick. Grease an 8.5 inch square cake pan with coconut oil or butter. Pour batter into pan and bake for 45-50 minutes. Brownies will be soft and bubbling but should be done after 50 minutes. Let cool for at least an hour or overnight before serving. They will be very soft and moist.


    Jefferson Adams
    One day, I had a couple of packages of gluten-free brownie mix that needed to be used. I also had a good amount of Bailey's Irish Cream Liqueur, and was feeling a bit adventurous. I found a recipe at All Recipes.com for something called Bailey's Irish Cream Brownies. I used my gluten-free mix, and the result was this little bit of gluten-free Irish brownie joy.
    Ingredients:
    2 (20.5 ounce) packages Cravings Place Ooey Gooey Chocolatey Chewy Gluten-Free Brownie Mix 1 cup Irish gluten-free cream liqueur (such as Carolans) ¼ cup vegetable oil 2 eggs
    Frosting Ingredients:
    1 cup unsalted butter, softened 5 tablespoons Irish cream liqueur 4 cups powdered sugar Directions:
    Heat oven to 350 degrees F (175 degrees C).
    Butter the bottom and edges of a 9x14-inch jelly roll pan.
    Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.
    Spread the batter into the prepared jelly roll pan.
    Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes.
    Remove pan from oven and allow to cool completely.
    Add unsalted butter to a large bowl and beat until smooth.
    Add 5 tablespoons Irish cream liqueur and beat until mixture is creamy.
    Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness.
    Make sure brownies are cool, then spread frosting on brownies.
    Original recipe makes one 10 1/2x15 1/2-inch pan.
    Get your gluten-free brownie mix here.


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