It's that time again! Time to Bake with Dorie! This week's recipe was chosen by the fabulous woman who founded "Baking with Dorie", Grapefruit.
When she selected the recipe, she asked if I was allergic to peanuts. I was touched that she asked and the answer was "Yes, peanuts are fine!" It often surprises people that my long list of allergies doesn't include peanuts. But it doesn't. However, as I was putting this recipe together, I was thinking about the peanut-allergic folks that read my blog. Hmm....Dorie had created a wonderful peanut topping that you can either find in her book or on Grapefruit's blog. Wouldn't it be neat if I made the brownies gluten-free and peanut-free? I agreed with myself--as I am wont to do.
This post has moved to: http://www.glutenfreebaking.com/public/Salted_Caramel_Brownie.cfm
Thank you!
Salted Caramel Brownie - genius! I think it's wonderful that you found a way to make the recipe work without the nuts. Love your tutorial! Esp. the caramel-making. It's so informative for us caramel newbies. I'll add a link within my post.
ReplyDeleteOh my!! Your brownie is so mouth-watering and your post so inspiring!! love the pool of caramel in the brownies..very clever!!
ReplyDeleteyour step-by-step guide have inspired me to try making the caramel sauce - hope with better luck, this time! :P and I love the 'flouring' the pan with cocoa powder..now why didn't I think of that? :)
I have never seen a brownie like that. It looks amazing. And thanks for showing the color the boiled sugar needs to get, I have never understood how dark it needs to get to make caramel.
ReplyDeletePeanuts can also be added to the caramel brownies.
ReplyDeleteI love these brownies. I also have a lot of allergies but thankfully I'm not allergic to peanuts.
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