There is a bakery around the corner that I absolutely love. They make the these cream filled, chocolate ganache topped, pain chocolat, with the best dark chocolate in them. Ask my dad, I think we had one every day when he was here.
They also make really good bread.
A few months ago we learned that this bakery also sells fresh gluten free bread. It is Seyfi’s favorite type of bread, soft. We order it every week, and are so grateful that it is here.
For Seyfi’s birthday I had hoped that I would be able to order a gluten free cake for him, but unfortunately they only offer the bread. So I decided to make him a deluxe brownie.
I like really fudgy brownies, and gluten free brownies always turn out great, I think it is because unlike a normal cake, they are more dense and use less flour.
To make these ones special for his birthday, while the brownie was baking, I topped it with rolos, caramels, and chocolate with whole hazelnuts in it. He really liked it. So did I.
Here’s how I made it.
1/2 cup olive oil
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup gluten free flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
2 rolls of rolos, cut in half
15 caramels, cut in half
1 bar of chocolate with hazelnuts, chopped
Preheat oven to 175 degrees C. Grease a 9×9 inch baking pan.
In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Pour the batter evenly into the prepared pan and spread out evenly.
Bake for 10 to 15 minutes, sprinkle the rolos, caramels and chocolate chunks on top and continue baking until the brownie begins to pull away from edges of pan. About ten more minutes. Let cool on a wire rack before cutting into squares.