I hear from so many family and friends how much they love The Pioneer Woman. Over Christmas break, my kids and I watched our first episode of The Pioneer Woman. Ree Drummond was charming and sweet with a fun little kick. I can see why so many people love her show. She made me hungry and ready to cook at 9:30 am, even if I did just eat breakfast. She makes everything look so simple and delicious. On the episode we watched, Ree was making Knock You Naked Brownies. Ever since that episode, I’ve been wanting to try making them.
Near my home is a great little cafe called Bread and Chocolate. They make amazing brownies, the best I’ve ever had. The Pioneer Woman’s brownies look like my favorite’s at Bread and Chocolate. I wondered if I could pull off a gluten free, egg free, and nut free version.
Unfortunately, brownies have a history of not turning out in my kitchen. Taking out the gluten and the eggs has ended up in some let’s just say “interesting” brownies. The only recipe I have had success with up til this point is the Zucchini Brownies. I’ll say that again, “up til this point.” These turned out so good. I was so excited for my family to get home and try these. They all loved them! They are rich and soft, almost fudge or truffle like. The caramel stays soft and the chocolate chips inside are an extra treat. A little piece is all you need. They create quite the party in your mouth!
I am so excited to have been invited to bring a gluten free dessert to serve at an Art House North event next week. The Art House North serves delicious coffee from Dogwood Coffee at their events and these brownies would go so well a nice cup of coffee. I do have a couple other recipes to try out this week before deciding which one to bring, maybe you can help me decide?!
When you make these brownies, serve them with a cold glass of milk or a hot, freshly brewed cup of coffee. They are a real treat! I might even make these for Valentine’s Day and use a heart shaped cookie cutter to cut them out.
Thanks to The Pioneer Woman for inspiring me to try a new brownie recipe!
Caramel Fudge Brownies
1 package Gluten Free Brownie mix (I used Trader Joes mix)
1/3 c evaporated milk
1/2 c butter, melted
60 whole caramels, unwrapped (I like Kraft caramels)
1/2 c evaporated milk
1 T Natalie’s Gluten Free Flour Mix (or your favorite gluten free flour mix)
1/2 c Enjoy Life Semi-Sweet Chocolate Chunks (or your favorite chocolate chips)
1/4 c powdered sugar
1. Preheat oven to 350 degrees. Grease an 10 x 6 ( or 8 x 8) baking pan.
2. In a large bowl, combine the brownie mix, evaporated milk and melted butter. Stir well. Divide batter (it will be more like dough consistency) in half and press half the batter into the baking pan. Bake for 10-12 minutes. Remove from oven and set aside.
3. While the brownies are in the oven, melt caramels with 1/2 c evaporated milk, then stir in gluten free flour mix. Pour the melted caramels over the layer of baked brownies. Sprinkle with chocolate chunks. On a clean work surface, press remaining batter into the shape of the pan, just slightly smaller. Carefully transfer the batter on top of the caramel and chocolate chips.
4. Bake for an additional 35-40 minutes. Allow the brownies to cool completely. Sift powdered sugar over the brownies and cut to serve.
Featured on Allergy-Friendly Friday with Cybele Pascal