Bite Of Brownie Recipe

Prepare the oven and pan

Preheat the oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.

Melt butter and chocolate

In a medium saucepan over low heat, melt the butter and chocolate chips together, stirring frequently until smooth. Remove from heat and let cool slightly.

Stir in the granulated sugar and brown sugar into the melted chocolate mixture until combined.

Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the gluten-free flour blend, cocoa powder, and salt. Gradually stir the dry ingredients into the wet ingredients until just combined.

Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Allow the brownie to cool completely in the pan before removing and cutting into squares.

Make the caramel base

In a medium saucepan, combine the sugar and water. Stir gently and cook over medium heat until the sugar dissolves.

Increase the heat to medium-high and cook without stirring until the mixture turns a deep amber color. Watch carefully to avoid burning.

Remove the saucepan from heat and carefully whisk in the heavy cream (it will bubble vigorously). Stir in the butter, vanilla extract, and salt until smooth.

Let the caramel cool slightly before using. It will thicken as it cools.

Whip the cream

In a chilled bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form.

Add the powdered sugar and vanilla extract and continue beating until stiff peaks form. Do not overbeat.

Keep refrigerated until ready to serve.

To serve, place a brownie square on a plate. Drizzle with warm caramel sauce and top with a generous dollop of whipped cream. Optionally, garnish with a light sprinkle of sea salt or shaved chocolate.