it is once again time for the gluten-free ratio rally… 
i thought i may have to sit this one out because of too many other plates spinning right now, but how can i pass this month’s theme up… brownies! i mean, really, how can i not make time for brownies?!
  this time of year chocolate seems to burst onto the scene just like the dogwoods and tulips. i must admit i love all of the chocolate flavor combinations that are so prevalent at easter… chocolates stuffed with marshmallows, caramels, peanut butter, mint. it’s hard to choose. but, most definitely, one of my favorites is chocolate and caramel. throw a little coarse salt on top and i’m sold.
i suppose this month’s theme is a nod to ruhlman and his ratios, because of the fact that he has no brownie ratio. so we’re left to determine our own. this is a favorite brownie of mine that seems to work really well with most every add-in i’ve decided to add in. not too cake-y and not too dense, it’s really just right.
my ratio turned out to be: 
1 part flour : 1 part melted chocolate : 1.5 parts egg : 2 parts sugar : 3 parts butter

Salted Caramel Brownies

3/4  cup butter
4     ounces bittersweet chocolate (60 percent cacao), finely chopped
3     large eggs
1     cup sugar
1/4  teaspoon salt
1     teaspoon vanilla extract
120 grams (about 3/4 cup plus 2 tablespoons) kumquat’s all-purpose flour
40   grams (about 1/2 cup) dark cocoa powder
20   caramels, quartered
Coarse salt (i used pink himalayan salt)

Preheat oven to 350°F. Line a 9-inch baking pan with parchment paper.

Heat the butter and bittersweet chocolate in a medium bowl in the microwave on HIGH for 30 seconds; stir well. Heat for an additional 30 seconds on HIGH; stir well until melted. Set aside.

Beat the eggs, sugar, and salt on high speed with a standing or electric mixer for 3 minutes, or until light and fluffy. Stir in the vanilla. Stir in the chocolate mixture, flour, and cocoa powder. Fold in caramels.

Pour the mixture into the prepared baking pan, and bake for 26 minutes, or until the edges are done and the middle is just set. Sprinkle with coarse salt.
Yield: 9 to 12 servings.

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thanks to mary fran of frannycakes for organizing us all this month… be sure to check out all of the divine gluten-free brownies!
adina from gluten free travelette made chocolate brownie pie with orange zest
angela from angela’s kitchen made gluten & dairy free cream egg brownies
brooke from b & the boy! made triple chocolate brownies
caitlin from {gluten free} nom nom nom made peppermint brownie bars
caleigh from gluten free[k] made white chocolate and marshmallow brownies
caneel from mama me gluten free made triple chocolate brownies
charissa from zest bakery made slutty gluten-free brownies
claire from my gluten free home pb&j brownie whoopee pies
claire from this gluten-free life made st. patty’s day marshmallow swirl brownies
erin from the sensitive epicure made mexican cocoa brownies with an almond & pepitas crust
heather from discovering the extraordinary made nutmeg blondies
irvin from eat the love made blueberry citrus marble brownies
jean from gluten-free doctor recipes made blue ribbon brownies
jenn cuisine made grain free brownies with no-bake ricotta cheesecake cream
jonathan from the canary files made vegan marbled banana walnut brownies 
karen from cooking gluten free! made chewy crackled top brownies with raspberry puree
mary fran from frannycakes made hazelnut (nutella) brownies
morri from meals with morri made oaxacan brownies & mesquite cacao blondies
~mrs. r from honey from flinty rocks made black bean s’more brownies
pete and kelli from no gluten, no problem made caramel mexican chocolate mesquite brownies
rachel from the crispy cook made co-co nut-nut blondies
shauna from gluten-free girl made gluten-free brownies
tara from a baking life made mint chocolate flourless brownies
tr of no one likes crumbley cookies berry fudge brownies