Salt and Pepper Caramel Brownies

Source

The New Sugar & Spice, page 35

Ingredients

Display units in Metric

Yields 16 Large Brownies originally 16 Large Brownies

Brownies
¹⁄₂	Cup	Unsalted Butter Melted and slightly cooled
³⁄₄	Cup	All-purpose flour
³⁄₄	Cup	Dutch-process cocoa powder
2 ¹⁄₂	Teaspoon	Black Pepper freshly ground
¹⁄₂	Teaspoon	Baking Powder
1	Cup	Dark brown sugar Packed
2	Teaspoon	Vanilla Extract Pure
¹⁄₂	Teaspoon	Kosher Salt
2		Eggs Large
Caramel
2	Tablespoon	Water
²⁄₃	Cup	Sugar Granulated
¹⁄₃	Cup	Heavy Cream
2	Tablespoon	Unsalted Butter
1	Teaspoon	Vanilla Extract Pure
1	Teaspoon	Fleur de sel For sprinkling

Preheat oven to 325. Butter an 8" square baking pan and line it with parchment, leaving a 2" overhang on two sides. Butter the parchment.

To prepare the brownies, whisk together the flour, cocoa, pepper and baking powder in a medium bowl. In a large bowl, whisk together the brown sugar, vanilla, salt, and eggs. Add the melted butter to the sugar mixture and whisk until smooth. Fold in the flour mixture. (You could throw in some chocolate chips at this point, but that might just be gilding the lily.)

Pour into the prepared pan and bake until just set, 24 to 26 minutes. As soon as a toothpick inserted 2 inches from the center pulls out very moist crumbs, not runny batter, pull the brownies out of the oven. Set on a rack to cool.

To prepare the caramel, add the water to a medium saucepan. Add granulated sugar to the center saucepan, making sure the sugar is evenly moistened. Cook over medium heat, without stirring (although you can gently swirl the pan, if necessary), until the caramel is medium amber in color, 5 to 6 minutes.

Slowly add the cream, whisking constantly; be very careful, since it will bubble up and spatter. Add the butter and cook, whisking constantly, until the caramel is smooth and slightly thickened, 2 to 3 minutes more. Whisk in the vanilla. Pour the caramel over the brownies and spread evenly.

Cool in the pan, on a rack, for about 10 minutes. Sprinkle with fleur de sel and refrigerate until the caramel is set, about 1 hour.

To serve, cut around the edge of the brownies to loosen them from the pan, then use the parchment to lift the brownies out of the pan and onto the cutting board. Use a long sharp knife to cut the brownies into squares. (Little pieces go a long way!)

Store the brownies in an airtight container at room temperature for up to 3 days.

Preheat oven to 325. Butter an 8" square baking pan and line it with parchment, leaving a 2" overhang on two sides. Butter the parchment.
To prepare the brownies, whisk together the flour, cocoa, pepper and baking powder in a medium bowl. In a large bowl, whisk together the brown sugar, vanilla, salt, and eggs. Add the melted butter to the sugar mixture and whisk until smooth. Fold in the flour mixture. (You could throw in some chocolate chips at this point, but that might just be gilding the lily.)
Pour into the prepared pan and bake until just set, 24 to 26 minutes. As soon as a toothpick inserted 2 inches from the center pulls out very moist crumbs, not runny batter, pull the brownies out of the oven. Set on a rack to cool.
To prepare the caramel, add the water to a medium saucepan. Add granulated sugar to the center saucepan, making sure the sugar is evenly moistened. Cook over medium heat, without stirring (although you can gently swirl the pan, if necessary), until the caramel is medium amber in color, 5 to 6 minutes.
Slowly add the cream, whisking constantly; be very careful, since it will bubble up and spatter. Add the butter and cook, whisking constantly, until the caramel is smooth and slightly thickened, 2 to 3 minutes more. Whisk in the vanilla. Pour the caramel over the brownies and spread evenly.
Cool in the pan, on a rack, for about 10 minutes. Sprinkle with fleur de sel and refrigerate until the caramel is set, about 1 hour.
To serve, cut around the edge of the brownies to loosen them from the pan, then use the parchment to lift the brownies out of the pan and onto the cutting board. Use a long sharp knife to cut the brownies into squares. (Little pieces go a long way!)
Store the brownies in an airtight container at room temperature for up to 3 days.

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