Fudge brownies, chocolate peanut butter ganache, crisp sugar brulee (yup, low FODMAP too)

60 Minutes • Gluten-free • Low FODMAP • Makes 12 servings • Don’t be scared off by the layers. These brownies are simple to make and simply guaranteed to blow your socks off. You’ll even get to do some very easy sugar work so you can pretend you’re on the Great British Baking Show! The rich flavor of the brownie combined with the crisp crunch of the caramel brulee is a sensory treat. Bring it all together with a chocolate peanut butter ganache and you’ve got a winner! These make a very pretty holiday gift if you can bear to part with them.

INGREDIENTS

BROWNIES:

1 1/2 sticks (12 tablespoons) salted butter

1 1/2 cups semi-sweet chocolate chips

1 cup granulated sugar

1 tablespoon Kahlúa (optional but very good!)

2 teaspoons vanilla extract

2 teaspoons instant decaf coffee (I use one sleeve of decaf Starbucks Via)

3 large eggs (or four medium), at room temperature

1/3 cup gluten-free all-purpose flour (I use Bob’s Red Mill One for One)

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon kosher salt

CHOCOLATE PEANUT BUTTER GANACHE

3.5 ounces semi-sweet chocolate chips (I use Guittard)

3.5 ounces milk chocolate chips (I use Guittard)

1/3 cup heavy cream (or lactose-free half and half )

1/3 cup creamy peanut butter

CARAMEL BRÛLÉE

1/2 cup granulated sugar

DIRECTIONS:

Preheat the oven to 350° F. Line a 9x9 inch square pan with parchment paper.

In the microwave, melt together the butter and 1 cup of the semi-sweet chocolate chips (stirring at 30-second intervals) until melted and smooth. Stir in the sugar, Kahlúa (if using) vanilla, and instant coffee. 

In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips. Evenly spread the mixture into the prepared baking pan. Bake for 26-28 minutes or until the brownies are just set. Let cool.

Meanwhile, make the ganache. In a microwave-safe bowl, melt together the semi-sweet and milk chocolate chips and cream or half and half until melted and smooth. Swirl in the peanut butter and spread over cooled brownies reaching to the edges all around. Allow the brownies to set at least one hour in the fridge or two hours at room temperature. Sprinkle with caramel brûlée, if desired. Cut into bars.

To make the Caramel Brûlée. Line a baking sheet with parchment paper. In a medium pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted, and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin, even layer and sprinkle with flaky sea salt. Let sit for 5 minutes. Once hardened, break the caramel into small pieces/shards by tapping it with the back of a metal spoon.

Original recipe inspired by Tieghan Gerard of Half Baked Harvest

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