These gluten free brownies are actually my favorite all around brownies. I make them to take to places even when I don’t need gluten free. They are perfect because brownies are supposed to be chewy and fudgy and taking the gluten out just makes them more so!
Gluten Free Caramel Chocolate Chip Brownies
3/4 cup gluten free all purpose flour
1 cup white sugar
5 tablespoons good quality cocoa powder (if I believed in puffy hearts, I would puffy heart Valhrona)
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup refined coconut oil
2 tablespoons vegetable oil (optional)
1 teaspoon vanilla
1/2 cup chocolate chips
1/2 cup caramel bits
Heat oven to 350 degrees. Grease an 8×8 square pan. Make a foil sling, place it in the pan, and spray it with cooking spray as well. In a glass bowl on a pot of water (double boiler) heat the coconut oil and the cocoa powder until melted and combined. Remove from heat. Stir in sugar. Add vanilla and stir until combined. Add eggs one at a time and store until just combined after each one. Add flour, salt, and baking soda and stir until just combined. At this point add the vegetable oil in the mixture doesn’t seem like it will easily spread to the corners of the the pan. Pour batter into prepared pan and sprinkle with chocolate chips and caramel bits. No need to press them in- the batter will rise up around them. Bake 20 to 25 minutes until a knife inserted in the middle comes out without batter on it (meaning crumbs are ok).