How to Make Gluten-Free Caramel Brownies

In this episode of In the Kitchen with Matt I will show you how to make Gluten Free Caramel Brownies. This gluten-free brownie recipe is super yummy don’t let the term gluten free push you away, which I will admit, it does for me normally, well accept for Macarons which are naturally gluten-free. At any rate, these brownies are super delicious, and who would have thought that they would be made with black beans. Awesome. They are really easy to make, if I can make them, you can make them. Let’s get baking.

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Ingredients:
1 (15-16) oz can of black beans, washed, drained (430g)
1/2 cup of instant oats (75g)
1/3 cup maple syrup (113g)
1/4 cup coconut oil (36g)
2 Tbs white granulated sugar (25g)
2 Tbs unsweetened cocoa powder (15g)
2 tsp vanilla extract (10mL)
1/2 tsp. of baking powder (2.5g)
1/4 tsp. of salt (1g)
1 cup of chocolate chips (150g)
1/4 cup pecans (30g)
1/4 cup of caramel topping (80g)

Tools:
Food Processor: http://amzn.to/2F7TEso
Bowl
wooden spoon
spatula
9×9 pan
parchment paper

Transcript:
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor, Today I am going to show you how to make gluten-free caramel brownies, mmm, yummy. From time to time I get requests to make gluten free treats, so here we go that is what we are going to do. It is really easy to do if I can do it you can do it, let’s get baking. All right first preheat you oven to 350 degrees F, or 176 Celsius, down below I will have all the amounts for the ingredients, so we have a food processor here, if you don’t have one I will put a link down below where you can get one, you really need a food processor, you could probably try a blender, I always use a food processor, we are going to add our black beans, and I washed and drained these. Our instant oats, sugar, baking powder, salt, cocoa powder, coconut oil, vanilla extract, and maple syrup, pulse. All right and then so you put it on there for about 20 30 seconds, looking good and then what I will normally do is come in here and scrape the sides one time, just to get the cocoa powder that got stuck to the sides there. And now let’s go ahead we are going to take out our brownie batter here and we are going to get it all in our bowl. Now once we do that we are going to take half of our chocolate chips, about half it doesn’t really matter too much, and then with a wooden spoon or metal spoon, or whatever, let’s go ahead and blend our chocolate chips in there. And I also want to add in a few of my pecans, or pecans, in there, then the rest I am going to leave for topping. And this recipe is awesome you can use as many pecans, or pecans, as you want or, chocolate chips or you don’t have to use any of that stuff. Now we take an 8×8 or 9×9 square pan, and then what I did is put a little bit of grease or shortening on it, the reason why I did that is so that my parchment paper, will stick and stay in place, or just use the parchment paper as is, now let’s go ahead and take our brownie batter, let’s put it in there. And then let’s go ahead and smooth it out, so it is nice and flat and even, like so, and now what I want to do is take the rest of our chocolate chips, and just go on top, with them, and again use as many or as few chocolate chips as you want. And then now I am going to take half of our caramel sauce, this is just normal caramel topping that I bought to make it easy, I am going to go ahead and put some drizzle some on the top, here, like that. And then I want to save the rest to put on afterwards. Now let’s go ahead and bake this in the oven 350 degrees F. 176 degrees C. and we are going to bake it for about 20 minutes, the edges will get nice and hard, the consistency is not going to be like a normal brownie that uses flour, but it is going to be pretty close. All right we will come back when it is done. All right when the come out of the oven they will look something like this, looking yummy, now what I want to do is I want to take the rest of our pecans, or pecans, pecans, however you want to say them, great, now let’s let this set cool for 10 minutes, and then we will put it in the refrigerator to cool completely, about an hour and it will set up nice for us. Once it has cooled and set up in our fridge, let’s go ahead and take it out of our pan here, I want to show you what it looks like, oh yeah, nice and gooey, look at that. Yummy, and then what you can do is come in here and drizzle on some more caramel sauce.

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