I try to take the weekends off from cooking because this blog takes up more time than you might imagine. I tend to get a little antsy by the time Sunday rolls around. I was let loose in the kitchen and before anyone knew what was going on, I’d made dinner, cobbler and these ridiculous things. It was meant to be a cookie bar, but I put it in the wrong pan and ended up with brownies. The kind of brownies that are between cake-like and fudge-like. Really, my ideal kind of brownie.
Triple chocolate is unnecessary, so consider the chocolate chips more than optional. For the caramel, you can use your favourite; maybe with your own dulce de la leche from canned coconut milk, the incredible date caramel or you can use this simplified caramel, subbing half-and-half cream for non-dairy milk/creamer. There is a time for legitimate caramel making and it is not with this recipe. Take it easy. I want you to be well and happy (and overstimulated from all the chocolate and sugar).
Triple Chocolate Caramel Stuffed Brownies
Make 24 servings
Adapted from this cookie recipe
1 1/4 cup all-purpose gluten-free flour (Here is mine; I use brown rice flour for no gritty taste)
1 teaspoon baking soda
1/2 cup cocoa powder
1 cup non-dairy margarine, softened (solid coconut oil would be great here)
3/4 granulated sugar
1/2 cup brown sugar
1 tablespoon egg replacer (such as Ener-G) + 1/4 cup water
1 tablespoon good quality vanilla extract
1/4 cup non-dairy semi-sweet chocolate chips (Canadians, look no further than President’s Choice)
1/4 cup non-dairy white chocolate chips
1 cup non-dairy caramel
Preheat the oven to 350 F. Grease an 8-inch square baking dish. In a large bowl whisk together the flour, baking soda and cocoa powder and set aside. In another large bowl, cream the non-dairy margarine with the sugars. Once mixed, cream the egg replacer (that is is mixed with a 1/4 cup water) and the vanilla into it. Slowly add the flour and mix until combined. Fold the chocolate chips in, if using. Press half the dough into the pan, making sure to have it come up the sides of the dish a little bit. Spread the caramel over the top of the layer of dough. Press the second half of the dough over the caramel, being careful not too push too hard. Some caramel will definitely pop through and that’s not a big deal, but you want to make sure it’s not too much. Bake for 45 minutes, until you see caramel bubbling on the sides and a fork comes out clean of batter.
