Ingredients
1/2
cup butter
2/3
cup Dutch-processed cocoa powder
1 1/4
cups sugar
3
eggs
2
teaspoons pure vanilla extract
1
cup Gold Medal™ Gluten Free Oat Flour
1/2
teaspoon gluten-free baking powder
1/2
teaspoon salt
1/2
cup semisweet chocolate chips
1
cup roasted, lightly salted peanuts
3
tablespoons gluten-free salted caramel topping
1/4
teaspoon flaky sea salt
Preparation
Heat oven to 350°F. Line 8x8-inch baking pan with foil, leaving 2-inch overhang on two sides, and spray with cooking spray.
In 2-quart saucepan, melt butter over medium-low heat. Remove from heat; using whisk, beat in cocoa powder until smooth. Cool 5 minutes.
Add sugar; mix to combine. Add eggs and vanilla; mix to combine. Add oat flour, baking powder and 1/2 teaspoon salt; mix until moistened. Stir in chocolate chips. Chop 1/2 cup of the peanuts, and stir into brownie batter.
Spread batter in pan. Sprinkle remaining 1/2 cup peanuts on top.
Bake 45 to 50 minutes or until center of brownies domes and begins to crack, and toothpick inserted 2 inches from edge comes out with a few moist crumbs. Cool completely in pan on cooling rack, about 2 hours. Refrigerate uncovered 30 minutes. Drizzle caramel topping over top, and sprinkle with 1/4 teaspoon flaky sea salt. Lift brownies out of pan by foil overhang. Cut into 4 rows by 4 rows. Store covered in refrigerator.
