Gluten Free Brownie Bowl Recipe
House-made gluten free chocolate brownie, Cloverleaf chocolate ice cream, hot salted caramel drizzle & coffee-sugar dust
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Ingredients
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Brownie and Toppings
Method
Preparation and Assembly
- 1
Make the Brownies
Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking pan.
- 2
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the granulated sugar, brown sugar, and vanilla until well combined.
- 3
Add the eggs one at a time, mixing well after each addition.
- 4
In a separate bowl, combine the gluten free flour, cocoa powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- 5
Pour the brownie batter into the prepared baking pan and spread evenly.
- 6
Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely.
- 7
Prepare the Toppings
While the brownies are cooling, prepare the salted caramel drizzle and coffee-sugar dust.
- 8
In a small bowl, mix the coffee powder with the granulated sugar.
- 9
Assemble the Brownie Bowl
Once the brownies are cool, cut them into squares and place a square in a bowl.
- 10
Top with two scoops of Cloverleaf chocolate ice cream.
- 11
Drizzle hot salted caramel sauce over the ice cream and brownie.
- 12
Sprinkle the coffee-sugar dust on top for extra flavor.
