Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.

Target recipe: preheat oven to 325°f. place butter and chocolate in a microwave-safe bowl and microwave on high for 1 minute, stirring after 30 seconds, or until melted. add the sugar and cocoa then stir well with a wooden spoon as the batter will be stiff. lightly spoon flour into a dry measuring cup and then level off the top with a knife. combine the flour with the baking powder then add it to the butter/cocoa mixture and stir until smooth. pour the batter into a 9-inch square pan coated with the cooking spray. sprinkle with the caramel pieces, and then swirl the caramels into the batter using the tip of a knife. bake in the 325° f for 30 minutes, and then cool in the pan on a wire rack. cut into 1 ½ inch squares.