I know, I know. This is not my normal schtick. Just trust me on this one. I’d never lead you astray, especially when there are brownies involved.
This past July 4th my good friend and fellow blogger, Ellen Foord, invited us over for a little BBQ and MYO sundae bar. I asked if I could bring anything. She replied, “Salad or sundae fixings?” The choice was an obvious one. I’m an expert on one of those things and it’s not salad.
One catch with my good buddy, she’s working on recovering from an illness and follows a very strict FODMAPS based diet. She was creating a dairy free ice cream concoction of her own, so I needed to match with some equally tasty accompaniments. I am not a dietician, I’m a baker. Please don’t ask me to explain the how’s, what’s, or why’s to any of this stuff. I just have a sticky note on my desktop labeled “things Ellen can eat” and I stick to that. Using those ingredients I adapted a wonderful brownie recipe from Alice Medrich and cobbled together a surprisingly sophisticated coconut sugar caramel sauce.
Fudgy Gluten and Dairy Free Brownies
Adapted from Best Cocoa Brownies Recipe, Alice Medrich
Ingredients
– 10 tablespoons coconut oil, extra for greasing
– 3/4 cup plus 2 tablespoons Dutch-processed cocoa powder
– 1 1/4 cups coconut sugar
– 1/4 teaspoon salt
– 1/2 teaspoon pure vanilla extract
– 2 large eggs
– 1/2 cup white rice flour
– 2 tablespoons coconut flour
Special Tools
– Heatproof bowl or large glass measuring cup
– 8-inch square baking pan
Step 1:
Position a rack in the center of the oven and heat the oven to 325 degrees. Line the baking pan with foil or parchment paper, leaving overage to help remove the brownies from the pan later. Grease the lined baking pan with coconut oil or pan spray.
Step 2:
Combine the coconut oil and cocoa powder in the large measuring cup. Microwave on medium-high for 1 minute. Whisk the melted coconut oil and cocoa powder until combined.
Step 3:
Add the sugar, salt, and vanilla extract and whisk until combined.
Step 4:
Add the eggs, one at a time, whisking each until thoroughly combined.
Step 5:
Switch to a rubber spatula and add the white rice flour and coconut flour until thoroughly combined.
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Step 6:
Pour the batter into the lined pan and spread evenly. Bake for 20-25 minutes. Allow the brownies to cool completely before cutting.
Coconut Sugar Caramel Sauce
Ingredients
– 1 1/2 cups coconut sugar
– 1/2 cup water
– 1/2 cup coconut milk
– 2 teaspoons pure vanilla extract
– 1 teaspoon kosher salt
Step 1:
Combine the coconut sugar and water in a medium sized heavy bottom sauce pan.
Step 2:
Cook the coconut sugar and water over medium-high heat until the caramel is a very deep amber color. Keep a white plate next to your stove and drizzle a dot or two of caramel onto the plate every few minutes. Coconut sugar is already quite dark and caramelizes very, very quickly! It also smokes, so I suggest flicking on the exhaust hood while you’re working.
Starting from left to right, it only took about 5-7 minutes to go from a light amber to a very deep ambery-brown color.
Starting up in front of the whisk, at first the caramel will appear light in color and runny on the plate. Working counter-clockwise, notice how the caramel deepens in color as well as hold it’s shape as it thickens.
Step 3:
Remove the pan from the heat and carefully pour in the coconut milk, vanilla extract, and salt. The mixture will immediately bubble up and create steam. Let the steam dissipate before whisking until combined.
Pour the caramel sauce into a heatproof container. Allow it to come to room temperature before using. Store caramel in the fridge for up to a month.
Like I said earlier, I would not lead you astray. You won’t believe how creamy and fudgy these brownies are (with no trace of coconut flavor). If you’re used to traditional caramel sauce, this coconut version will be a revelation. Quick, easy, and without gluten or dairy, this is a treat you’ll be able to easily whip up for guests with dietary needs.
Enjoy! 🙂
- 1 1/2 cups coconut sugar
- 1/2 cup water
- 1/2 cup coconut milk
- 2 teaspoons pure vanilla extract
- 1 teaspoon kosher salt
- Combine the coconut sugar and water in a medium sized heavy bottom sauce pan.
- Cook the coconut sugar and water over medium-high heat until the caramel is a very deep amber color. Keep a white plate next to your stove and drizzle a dot or two of caramel onto the plate every few minutes. Coconut sugar is already quite dark and caramelizes very, very quickly! It also smokes, so I suggest flicking on the exhaust hood while you’re working.
- Remove the pan from the heat and carefully pour in the coconut milk, vanilla extract, and salt. The mixture will immediately bubble up and create steam. Let the steam dissipate before whisking until combined.
- Pour the caramel sauce into a heatproof container. Allow it to come to room temperature before using. Store caramel in the fridge for up to a month.
- 10 tablespoons coconut oil, extra for greasing
- 3/4 cup plus 2 tablespoons Dutch-processed cocoa powder
- 1 1/4 cups coconut sugar
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup white rice flour
- 2 tablespoons coconut flour
- Position a rack in the center of the oven and heat the oven to 325 degrees. Line an 8-inch square baking pan with foil or parchment paper, leaving overage to help remove the brownies from the pan later. Grease the lined baking pan with coconut oil or pan spray.
- Combine the coconut oil and cocoa powder a large heatproof measuring cup or bowl. Microwave on medium-high for 1 minute. Whisk the melted coconut oil and cocoa powder until combined.
- Add the sugar, salt, and vanilla extract and whisk until combined.
- Add the eggs, one at a time, whisking each until thoroughly combined.
- Switch to a rubber spatula and add the white rice flour and coconut flour until thoroughly combined.
- Pour the batter into the lined pan and spread evenly. Bake for 20-25 minutes. Allow the brownies to cool completely before cutting.
Any chance I could make the brownies with coconut sugar too or will they not turn out as good as the white sugar? Thanks!
Oops! That was a typo on my part. The recipe should have read coconut sugar. I just updated the post. Thanks! 🙂