Sea Salt Caramel Fudge Brownies

12 tbsp unsalted butter

2 oz semi-sweet chocolate (if you don’t have baking chocolate in squares, you can use 1/3 cup chocolate chips)

6 tbsp GF unsweetened cocoa powder (I use Hershey’s cocoa)

1 cup sugar

1 cup brown sugar

3 eggs

2 tsp GF vanilla

1 cup flour or 1 cup Bob’s Red Mill 1 to 1 GF flour or 1 cup of your favorite GF flour + ¼ tsp xanthan gum (omit if your flour already contains)

½ - 1 tsp sea salt

¼- 1/2  cup GF caramel sauce, for drizzling (I use Trader Joe’s Fleur de Sel GF Caramel Sauce)

Lightly spray an 11 x 7 inch metal baking pan with GF baking spray.

Heat a medium saucepan over low heat, then add butter & melt.

Whisk in chocolate until melted.

Remove from heat & pour into a medium size mixing bowl.

One at a time whisk in cocoa, white sugar, brown sugar, eggs, vanilla & flour & xanthan gum (if using). (If you are whisking by hand, you will need a sturdy whisk as the batter gets ticker as you add ingredients. But you can also use a stand mixer with a whisk attachment.)

Pour batter into prepared pan & spread evenly. The batter is quite thick, but it spreads easily.

Sprinkle sea salt on top. (The amount you use depends on your particular taste.)

Bake at 350° for about 50 minutes. Brownies should still be gooey, but cooked through. A toothpick inserted in the middle should come out fairly clean.

Let cool for about an hour.

Once cool, drizzle with caramel sauce. (How much you use depends on your personal taste.)

Cut into squares. Serve alone or topped with a little ice cream or whipped cream. Again, it depends on your taste – make it your own!

Notes:

This is based on a recipe from cookingwithcocktailrings.com. Thanks Kylie!

If you haven’t worked with cocoa powder before, just know that it’s quite dusty & can easily get everywhere! Just start mixing it in gently, which helps.

I tried to bake them in an 8 x 8 inch pan, as the original recipe called for. But they were too thick & the top puffed up, resulting it becoming very crumbly when I tried to cut them. I found the 11 x 7 inch pan made for a better thickness & less fragile top.

These were baked in an 8x 8 inch pan. You can see how the top breaks apart. But they were still tasty!