Introduction: Gluten-Free Caramel Brownies
In this Instructable I will show you how to make Gluten-Free Caramel Brownies. This gluten-free brownie recipe is super yummy don't let the term gluten free push you away, which I will admit, it does for me normally, well accept for Macarons which are naturally gluten-free. At any rate, these brownies are super delicious, and who would have thought that they would be made with black beans. Awesome. They are really easy to make, if I can make them, you can make them. Let's get baking.
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Follow the easy steps below or watch the short video tutorial or do both :)
Step 1: Ingredients/Tools
- 1 (15-16) oz can of black beans, washed, drained (430g)
- 1/2 cup of instant oats (75g)
- 1/3 cup maple syrup (113g)
- 1/4 cup coconut oil (36g)
- 2 Tbs white granulated sugar (25g)
- 2 Tbs unsweetened cocoa powder (15g)
- 2 tsp vanilla extract (10mL)
- 1/2 tsp. of baking powder (2.5g)
- 1/4 tsp. of salt (1g)
- 1 cup of chocolate chips (150g)
- 1/4 cup pecans (30g)
- 1/4 cup of caramel topping (80g)
- Food Processor
- wooden spoon
- 9x9 pan
- parchment paper
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Step 2: Add Brownie Ingredients
First let's preheat the oven to 350 degrees F. or (176 C.) Now lets add out black beans, oats, sugar, baking powder, salt, unsweetened cocoa powder, coconut oil, vanilla extract and our maple syrup to a food processor.
Step 3: Mix
Now let's turn on the food processor, start with the pulse, then gradually go to the high setting. Mix for about 30 seconds, then use a spatula to scrape the sides, after which return the lid and mix some more for about 20 seconds, until all the ingredients are well combined.
Step 4: Chocolate Chips and Pecans
Now transfer the brownie batter to a large bowl. Add half of your chocolate chips and half of your pecans and using a wooden or metal spoon fold those in.
Step 5: Prep and Bake
Next we add our prepared brownie batter to a 8x8 or 9x9 square pan, which we have lined with parchment paper, sometimes I will put a little bit of shortening on the pan first to keep the paper in place. That is not necessary, alternatively you could just grease the entire pan with shortening, and not worry about the parchment paper. My favorite method is to use the parchment paper. Then spread out the batter until it is even in the pan. Next use the rest of your chocolate chips and put them on top, as well as half of your caramel topping. Then bake for 20 to 22 minutes on the middle rack, again at 350 F or 176 C.
Step 6: Pecans and Cooling
Now after the brownies come out of the oven we top it off with the rest of our pecans and then let it cool for 10 minutes. Then we put it in the fridge to set up and cool down completely, at least an hour.
Step 7: Serve It Up!
Now once the brownies have cooled completely, we cut it into squares, or however you would like to serve them, top them off with more caramel topping, and you are ready to go! Enjoy! These taste amazing, and this coming from a guy that doesn't normally like gluten-free desserts. :)
Step 8: Video Tutorial
Now watch those steps in action! By checking out my video tutorial :)
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Do you think agave nectar would work ok? I'm allergic to maple and honey.
That sounds like a good idea. Might taste a little different, but I bet they will still taste excellent. A great experiment! Give it a shot and let me know how it turns out. :)