Ingredients

• 2 ounce unsalted butter
• 2 ounce unsweetened chocolate, chopped
• 0.25 cup granulated sugar
• 1 egg
• 0.25 teaspoon vanilla extract
• 0.25 cup gluten-free all-purpose flour blend
• 2 tablespoon unsweetened cocoa powder
• 0.125 teaspoon baking powder
• 0.125 teaspoon salt
• 3 tablespoon salted caramel sauce
• 0.5 teaspoon butter
• 2 vanilla ice cream
• 0.25 teaspoon fleur de sel

Steps

1. Preheat your oven to 350°F (175°C). Position two 6-inch cast-iron skillets on a baking sheet and lightly butter the inside of each skillet.
2. Combine 2 ounces of butter and chopped unsweetened chocolate in a heatproof mixing bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth (about 60 seconds total). Allow to cool for 2 minutes.
3. Whisk the granulated sugar into the warm chocolate mixture until combined. Add the egg and vanilla extract, whisking until smooth and well incorporated.
4. In a separate bowl, sift together the gluten-free all-purpose flour blend, cocoa powder, baking powder, and salt.
5. Fold the dry ingredients into the wet chocolate mixture until just combined—do not overmix, as lumps are acceptable.
6. Divide the batter evenly between the two prepared skillets, using about 2 tablespoons per skillet. Smooth the surface gently.
7. Spoon 1.5 tablespoons of salted caramel sauce into the center of each skillet, allowing it to sink slightly but not fully submerge into the batter.
8. Place the baking sheet with both skillets in the preheated 350°F oven and bake for 18–22 minutes, until the edges are set but the center still jiggles slightly when gently shaken (a toothpick inserted into the brownie should have moist crumbs, not runny batter).
9. Remove the brownies from the oven and let them rest in the skillets for 2 minutes.
10. Top each warm brownie skillet with a small scoop of vanilla ice cream and a pinch of fleur de sel. Serve immediately in the cast-iron skillet.