Ingredients

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

Steps

1. Preheat your oven to 350°F (175°C). Line a 12-cavity cupcake pan with cupcake liners. Lightly grease the inside of 8 liners with butter (fill only 8 cavities).
2. Combine 8 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 90 seconds total). Allow to cool for 2 minutes.
3. Whisk the granulated sugar into the warm chocolate mixture until combined. Add the eggs 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 among the 8 prepared cupcake liners, filling each about halfway. Smooth the surface gently.
7. Spoon 1.5 tablespoons of salted caramel sauce into the center of each cupcake liner, allowing it to sink slightly but not fully submerge into the batter.
8. Place the cupcake pan in the preheated 350°F oven and bake for 14–16 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 cupcake pan from the oven and let the brownies rest in the liners for 2 minutes.
10. Carefully transfer each warm brownie in its liner to a serving plate or bowl. Top each with a small scoop of vanilla ice cream and a pinch of fleur de sel. Serve immediately.