Makes about 24-2 Difficulty
For brownie: 6 ounces semi-sweet gf chocolate, chopped 2 sticks unsalted butter, cut into pieces 4 large eggs 1/4 teaspoon salt 3/4 cup gf brown sugar, packed 3/4 cup sugar 1 teaspoon vanilla 3/4 cup gf flour
For caramel: 1 stick unsalted butter 1-1/2 cups gf brown sugar, packed 1/2 light corn syrup 1 cup whipping cream 1 teaspoon vanilla 1-1/2 cup pecans, chopped
Place a rack in center of oven and heat oven to 350 degrees F.
Butter a 13"x9"x2" baking pan; lining bottom with parchment paper. Butter the top of the parchment paper.
For brownies: Place a saucepan or botton of a double boiler with about an inch of water over medium heat and bring to a simmer. Place the chocolate and butter in the top of a double boiler or a metal bowl and place over the pan of simmering water. Melt and stir the chocolate butter mixture with a rubber spatula until almost melted. Remove from heat and continue to stir until completely melted.
In a alerge bowl whisk the eggs and salt together. Stir in both sugars and vanilla until completely blended. Whisk in chocolate mixture. Fold in the flour.
Pour the batter into the baking pan and smooth to even out. Bake for 30 minutes and place on a rack to cool.
For caramel: Melt the butter in a saucepan over low heat. Add brown sugar and corn syrup and bring to a boil. Using a candy thermometer, cook until mixture reaches 240 degrees F. Remove from heat and add the cream slowly. Return to heat and cook until the temperature reaches 248 degrees F. Remove from heat and stir in pecans and vanilla. Cool for 30 minutes. Pour the caramel over the brownie and spread evenly with a spatula. Place in the freezer for one hour.
Using a knife, loosen brownie from sides of pan and cut into squares.
For best results use a good chocolate. We used Scharffen Berger’s.
We used the Gluten Free Pantry’s County French Bread Mix as a straight substitue for flour.