Salted Caramel Brownies! Soft fudgy brownies with a bite of sea salt or caramel now and then. So good! Low FODMAP & gluten-free
Ingredients
6 tbsp
Butter, grass-fed, salted
((6 tbsp))
3/4 cup
Cane sugar
((3/4 cup)
40 gm
Baking chocolate, unsweetened
(grams of dark)
2 large
Egg
(at room temperature)
1 tsp
Vanilla extract, pure
10 gm
Cacao powder, raw
(grams; (1 tbsp))
30 gm
Cornstarch
((3 tbsp))
1/4 tsp
Salt
Instructions
Pre-heat the oven to 180 degrees Celsius / 350 degrees Fahrenheit. Grease a square baking tin.
Melt the butter in a pan and add the sugar. Stir together and add the chocolate and the salted caramel chocolate. Stir until you get a smooth mixture.
Take the mixture off of the stove and mix it for two minutes with a handmixer. Add the eggs one by one and the vanilla extract and mix everything together.
Finally add the cacao powder, corn starch and salt and mix again for about 2 minutes until you get a smooth and shiny batter.
Pour the batter in the baking tin and bake the brownies for about 22-30 minutes in the oven. The salted caramel brownies are done when they have just set in the middle. You still want them to be soft and fudgy on the inside.
