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Pecan Caramel Brownies (Gluten-Free)


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
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    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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5 Responses:

 
Barbara Kerr
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
01 Jun 2010 11:54:11 AM PDT
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.

 
Stephanie
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
08 Jun 2010 7:47:40 PM PDT
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!

 
Deirdre
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
25 Aug 2010 2:45:48 PM PDT
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.

 
fran
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
25 Aug 2010 5:20:26 PM PDT
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!!

 
Mary
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
10 Dec 2011 5:58:25 PM PDT
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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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Ditto. However, this is what I can never understand about gluten free food. (see the bold bits which I've taken from the article) "We wanted to determine if gluten consumption will affect health in people with no apparent medical reasons to avoid gluten. Gluten-free foods often have less dietary fiber and other micronutrients, making them less nutritious and they also tend to cost more,? I wonder why what so much of what I eat that's gluten free doesn't have added vitamins - we of all people need fortification in our cereals and bread, surely?

Yeah we learned that the hard way. I am inclined to think (as I did initially) that it was JUST the Cheerios but as time is passing and she is not bouncing back I am worried that we need to strip away dairy again for a while.

Oh I have no issue with being dairy free personally but tell that to a 13 year old. We both went gluten-free at the same time and it has been mindlessly easy for me. But I am easy about food and no real food issues. I am far more adaptable. She comes to the table with her own unique set of issues that complicate just easily transitioning to dairy free versions of much loved favorites. To most they are jst that "substitutes" to her they are completely different foods and ones that she has no interest in eating. They don't satisfy her need for XYZ. It is like craving an apple and someone handing you a fish. For her anyway! LOL!

I believe the talk around this forum is that cheerios are not gluten free enough for people with celiac at this time. I don't know if anything has changed on that and when their lawyer calls me I'll quickly delete this. haha

Could be we generally say get off of dairy for a few months when going gluten free. The part of the intestines that produce the enzymes, and help break down dairy are associated with the tips of the villi, which are the most damaged if not gone in celiacs. THIS is why most of us end up with a lactose intolerance early on. And most can introduce it later after healing. As to her symptoms with it there was a bunch of research about dairy permeated the gut and causing neurological issues in a autism study I was looking at years ago. And there have been other studies about damaged intestines and how the hormones in milk can easier effect ones body. Personally I also have a huge grudge against dairy on a personal level as it is not natural to suck on a cows tits and drink the stuff, nor your dogs, nor a rabbits......I mean come on even Human Breast milk you would find odd to drink as an adult right? Back in the past dairy was a great way to get calories and fats when there was famine, etc around I mean it is meant to make a calf grow into a 500+lb cow. But on a genetic and hormonal level it is not really for human consumption and now days the whole corporate BS propaganda push and dairy farms shove that oh its healthy stuff down your throat. There are plenty of dairy free options for everything feel free to message me if you need help finding anything I have been dairy free for over a decade.