Flourless Caramel-Almond Brownies

Anyone can enjoy flourless brownies whether they are gluten free or not! Take the flourless chocolate dome at P.F. Chang’s China Bistro. That thing is DELICIOUS! I get it each time I go to P.F. Chang’s not just because it’s gluten free, because I would get it even if I wasn’t gluten free. That being said, this flourless caramel almond brownie recipe will make you and your gluten free gang happy and your non gluten free friends thinking they are eating a regular brownie.

Flourless Caramel-Almond Brownies

Ingredients

Yields 64 brownies. (You can scale down if you like)

  • 6 ounces bittersweet chocolate (60 percent to 70 percent cacao), chopped
  • 2 ounces unsweetened chocolate, chopped
  • 6 tablespoons vegan butter
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 3 tablespoons cornstarch
  • 1 tablespoon unsweetened cocoa
  • 1 1/2 cups roasted, salted chopped almonds
  • 0.5 cup water
  • 1 tablespoon light corn syrup
  • 1/3 cup coconut cream, warmed
  1. Preheat oven to 350ºF. Grease 8- by 8-inch baking pan. Line with foil; grease foil.
  2. In 4-quart saucepan, combine chocolates, 4 tablespoons butter, and 1/4 teaspoon salt. Melt on medium-low 4 minutes or until smooth, stirring. Remove from heat; stir in 3/4 cup sugar and vanilla. Stir in eggs, 1 at a time, until well blended.
  3. Into same pan, sift cornstarch and cocoa; fold to incorporate. Stir batter vigorously for at least 1 minute or until batter thickens slightly and begins to pull away from sides of pan. Fold in 1 cup chopped nuts. Spread evenly into prepared baking pan. Bake 25 to 27 minutes or until toothpick inserted 2 inches from edge comes out almost clean. Cool in pan on wire rack.
  4. While brownie cools, in 4-quart saucepan, stir remaining 3/4 cup sugar, water, corn syrup, and 1/4 teaspoon salt. Cook on medium-high 9 to 12 minutes or until sugar dissolves and mixture is amber, swirling occasionally to get even color. Working quickly, remove from heat and add coconut cream. Once bubbling begins to subside, stir in remaining 2 tablespoons butter until incorporated. Stir in remaining chopped nuts.
  5. Pour caramel over cooled brownie, tilting pan to spread evenly. Let stand at least 2 hours or until caramel has set. Cut into 1-inch squares. Store brownies in airtight container, layered with waxed paper, at room temperature up to 2 days.

Your taste-buds will thank you. Make sure you say you’re welcome.

ENJOY!

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Double Caramel Cake

DOUBLE CARAMEL CAKE!! I don’t even know what else to say other than YUM!

Double Caramel Cake

Ingredients 

For the Cake:

  • 1/3 cup plus 1-1/4 cups granulated sugar, divided use
  • 1/4 cup boiling water
  • 3/4 cup vegan butter (Earth Balance)
  • 3 eggs
  • 3 cups sifted gluten free flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup coconut milk
  • 1 teaspoon pure vanilla extract

For the Caramel Frosting:

  • 3 cups light brown sugar, firmly packed
  • 1 cup plus 2 tablespoons half and half
  • 1/2 stick (4 tablespoons) vegan butter (Earth Balance)
  • 1 teaspoon pure vanilla extract
  1. To make the cake, melt the one-third cup sugar in a heavy skillet, stirring constantly until deep-brown syrup is formed.
  2. Remove from heat and slowly stir in boiling water, being careful that steam does not burn your hand. Set syrup aside to cool.
  3. Preheat oven to 375ºF. Grease two 9-inch cake pans, place parchment paper in the bottoms, then grease and flour the bottoms and sides.
  4. Cream vegan butter in bowl of electric mixer. Add 11/4 cups sugar and continue to beat until light and fluffy.
  5. Add eggs one at a time, beating until each is well-incorporated. Stir in 4 tablespoons of the reserved syrup.
  6. Sift together the gluten free flour, baking powder and salt. Combine coconut milk and vanilla. Add flour mixture to the batter alternately with the milk mixture, beginning and ending with the flour mixture. Beat until smooth.
  7. Divide batter evenly among the two prepared pans and bake 25 minutes, or until wooden toothpick inserted in the center comes out clean.
  8. While the cake is baking, prepare the frosting.
  9. Mix sugar and half and half in a heavy saucepan and cook, stirring over low heat until syrup reaches the soft-ball stage, 235ºF on a candy thermometer. If lacking a thermometer, check doneness by dropping a tiny bit of syrup into a cup of cold water. When the syrup can be gathered up in fingers and will almost hold its shape, it has reached the soft-ball stage.
  10. Remove pan from heat. Stir in butter, then let syrup cool. Add vanilla and beat until frosting reaches spreading consistency. A little cream (or half-and-half) may be added is mixture is too thick.
  11. Remove pans from oven and let stand about 10 minutes, then turn out cakes onto wire rack, peel off paper and cool completely.
  12. Place one layer on a plate or cake pan. Frost with a thin layer of caramel frosting. Place top layer on and frost with the rest of the frosting.

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.