Mad About Food: Trick or treat?

Sheesh! It’s already October. Fall is here and I’m ready for the holidays to begin. Bring on the football gatherings, holiday parties and holiday treats Speaking of holiday treats, this one is Celiac disease friendly but you won’t be able to detect that it’s gluten free at all. I’m referring to my version of Gluten Free Heath Toffee Brownies.

This recipe is so simple and easy to make. The brownies are perfectly fudgy and crunchy in all the right places. The Heath candy adds a nice sweet/salty kick to your taste buds and the crunch of the walnuts tone down the sweetness just enough for you to indulge in another bite.

If you put them in an airtight container, the brownies should last up to a week.

Gluten-free products don’t have to be dense and heavy or lack flavor. I’ve found that you can use other flour types to get past the gritty factor found in most gluten-free products.

Not every grain flour is good to use for every baked product. When baking gluten free I’ve found that researching textures, moisture absorption and other ingredients helps me find what pairs well with what I’m creating.

I’m new to this gluten-free arena but my supporters are growing in different demographics now, which is broadening my menu options as well as increasing my skill sets — from cookies to cupcake, and cinnamon rolls to now brownies.

So let’s roll up our sleeves, wash our hands and get started creating our very own version of Heath Toffee Brownies — the gluten free edition.

Reach Michelle Madden at Da Munchie Plug LLC on Facebook or find her new shop in the back of Style City barbershop at 1506 First Ave. NE, Cedar Rapids. Now taking holiday orders.

Reach Michelle Madden at Da Munchie Plug LLC on Facebook or find her at her new shop in the back of Style City barbershop at 1506 First Ave. NE, Cedar Rapids.

Gluten Free Heath Toffee Brownies

6 tablespoons melted butter, or coconut oil

1 1/4 cup sugar

3/4 cup unsweetened cocoa powder

1/4 teaspoon salt

1 teaspoon vanilla extract

2 eggs

1/2 cup of gluten free flour

2 chopped up Heath toffee candy bars or 1/4 cup of the baking bits

1/4 cup chopped black walnuts

1 jar of caramel sauce or you can make your own

Directions

Preheat oven to 350 degrees.

Grease a 8-inch by 8-inch baking pan, or line it with parchment paper.

Pour the melted butter (or melted coconut oil, or canola or vegetable oil) into a medium bowl, or the bowl of your stand mixer. Add the sugar and cocoa powder.

Beat the sugar, butter, and cocoa powder until smooth and almost creamy using electric hand mixer.

Add the salt and vanilla and mix to combine.

Add the eggs, one at a time, mixing in between each addition. You can also use egg substitute, equal to two eggs.

Add the gluten free flour and mix well. The batter will be very thick, and will be smooth. Add Heath toffee chips and black walnuts

Use a sturdy spatula to spread batter in the prepared 8x8 pan.

Bake for 30 to 35 minutes until toothpick inserted comes out with a few crumbs and no wet batter.

Let cool, then cut into 2-inch squares. Top with more toffee chips and chopped black walnuts then drizzle with caramel.

Source: Michelle Madden