King Arthur’s Gluten Free Brownie mix did not disappoint! Chewy, moist, dense, rich, chocolaty, melt-in-your-mouth, delicious…I could go on and on about how amazing King Arthur’s GF Brownie mix is, but the only way you will really believe me is if you try it yourself. I have tried other gluten free brownie mixes before, but never have I had tasted anything like this. Even those who are gluten-eaters will enjoy this fabulous mix, they will never suspect that the brownies are gluten free. The only disappointing down side to all of this is that King Arthur’s mixes are not available in Canada. You can order them online, however shipping costs are an arm and a leg. The great thing about the mix is that it says right on the box that the brownies stay fresher longer…however, when I made them they didn’t last for more than 2 days (in a family of four)!
The brownies were very easy to make, I just had to mix in a couple of eggs, some water and vegetable oil into the mix, pour into the pan and bake for 40 minutes. They came out wonderfully – a little crispy around the edges and chewy in the centre; the perfect brownie. I then decided to mix up a salted caramel sauce to pour on top of the warm brownies, because really, what is better then chocolate + caramel + salt? All I can say is that the final product was delectably satisfying. My taste buds were in paradise.
You can make these delicious Salted Caramel Brownies with any type of brownie mix, gluten free or not, but I would highly recommend trying out the King Arthur Gluten Free Brownie Mix! You can view the packing and nutritional information here.
Salted Caramel Brownies (GF)
– [Gluten Free] Brownie Mix (King Arthur’s GF Brownie Mix)
– 1 cup sugar
– 6 tbsp butter
– 1/2 cup cream or milk (I actually used milk and they came out fine)
– 1/4 cup water
– 1 tsp sea salt
First off, mix up the brownie mix, pop in the oven and start your timer! While the brownies are baking in the oven, heat 1 cup sugar and 1/4 cup water in a pot over the stove, making sure not to stir. Heat mixture until it becomes a golden, amber colour, you can then mix in the cold butter. Once the butter has melted, take off the heat and whisk in the cream/milk. If using milk, keep the heat on low so that the mixture is able to reduce into a thick caramel sauce. Once the mixture is thick and creamy, stir in the salt. Let cool, and once brownies have cooled, slice a brownie, pour sauce over it and sprinkle a little bit of extra salt. Enjoy!