Fudgy, chewy, and slightly gooey. That’s exactly how I would describe these brownies. They’re not just any old caramel gluten free brownies. These are caramel coffee gluten free brownies. Topped with extra homemade caramel sauce.
This brownie recipe was inspired by the “denver brownies” recipe in the book Creme de Colorado. It’s one of my favorite cookbooks I love to look through, and try to adapt many of the recipes to be gluten free. It’s a pretty basic brownie recipe… so I wanted to challenge myself to make them as extravagant as possible. I’m talking fudgy and chewy chocolate brownies. With caramel of course. Because caramel always makes brownies taste even better.
I hope you’re a caramel fan, because this brownie recipe swirls a homemade coffee caramel sauce throughout the batter. Ensuring that each and every bite has that nice caramel chew.
Homemade Coffee Caramel Sauce
Have you tried making caramel sauce at home? It’s definitely worth it! This caramel sauce is not only flavored with freshly brewed coffee, it’s made with canned coconut milk instead of heavy cream.
The best part about this coffee caramel sauce is that it requires only a few simple ingredients, and doesn’t require a candy thermometer:
- Just combine your coffee and brown sugar in a medium saucepan and bring to a boil.
- Let it boil for 3-4 minutes while stirring occasionally. Turn down the heat, add the coconut milk and bring back up to a boil.
- Once boiling again, reduce the heat to simmer (around medium-low heat) for about 30 minutes until it’s very thick and coats the back of a wooden spoon. It should be reduced to more than half. Your caramel may take more or less time to thicken depending on humidity and temperature of your kitchen, or even the size sauce pan you use.
Yes, you need some patience with this caramel sauce. It may seem like a long time to simmer, but we want a very thick caramel here. So be patient, because I promise it will be worth it!
Once the caramel has thickened, pour it into a bowl and let it cool completely while you make your brownie batter. If the caramel sauce is still slightly too thin, just place it in the refrigerator and it will begin to thicken.
One very important tip here: make sure you simmer and not boil. The first time I made this sauce, I accidentally let it boil at a high heat for way too long…. well, let’s just say there was a fine line between the sauce thickening and completely separating. I didn’t want to waste it, so I poured the caramel into a bowl and grabbed my hand beaters. Did it work? You bet! It’s a neat little trick if you find your caramel separated. Just let it cool slightly and then beat it until it all comes back together.
Once your brownie batter is mixed together, pour or drizzle 3/4 of your coffee caramel sauce over the top of the batter. Insert a knife into the batter and carefully swirl the caramel around a few times or to your liking.
Because of how thick this caramel is, it will set up as the brownies cool and will be slightly chewy. Just be sure to let them cool completely before cutting!
Oh, and guess what? Cover your leftover brownies with some foil, and they are even better the next day.
Recipe inspired by the “denver brownies” recipe in the book Creme de Colorado.
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