We are having a wonderful start to our summer. I had forgotten how much I love the beach. We have spent long days playing in the sand, splashing in the waves, and soaking in the sun. Today we met friends on the beach that we have not seen in awhile and truly had the best day. Is there anything better than an ice cold beer on the beach? I think not. Other highlights of the week: celebrating the Summer Solstice with ice cream for dinner, coloring for hours, amazing views from our table at lunch, crazy hot weather, fresh peas from the Margate Community Farmers Market, a new zinnia, and lots and lots of sandcastles. It has been a great week.
But I am guessing that you are here for the brownies. And you know what? I am so glad that you are. These brownies are in-SANE. I saw these Salted Caramel Brownies over at Annie’s Eats, and made them that same afternoon. They sounded so good, with the topping of sea salt and coarse sugar, that I needed them in my life immediately. The funny thing? I don’t even really like chocolate. But I love salted caramel, and knew that they would be worth making. And eating. And they were. These brownies are deep and rich, very moist, and have just enough crunch to add some texture. These would be perfect for your 4th of July barbecue. Or breakfast. I don’t judge.
1 cup sugar
1/4 cup water
2 Tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon fleur de del
1/4 cup sour cream
1 1/4 cups flour
1 teaspoon salt
2 Tablespoons cocoa
11 ounces bittersweet chocolate (I had an assortment of different kinds)
1 cup butter
1 1/2 cups sugar
1/2 cup brown sugar
5 eggs, room temperature
2 teaspoons vanilla
1 Tablespoon Kahlua
1 teaspoon fleur de sel
1 teaspoon coarse sugar
Bring sugar, water, and corn syrup to a boil over medium-high heat.
While the sugar is coming to a boil, get everything ready to go. Trust me, sugar can go from perfect to burnt in about 5 seconds.
When the sugar turns a deep amber color (around 350 degrees, but I do not use a thermometer for this), Slowly pour in the cream. Whisk constantly. The mixture may seize, especially if your cream is cold, but keep whisking, it will come back together. Add the sour cream and fleur de sel.
Whisk it until it is smooth and comes together. Set aside and get working on the brownies.
Chop the chocolate. This is looking good already.
In a small bowl, combine flour, salt, and cocoa. Mix well, and set aside.
Melt the butter and chocolate over a double boiler. You can do this in the microwave if you want.
Stir the chocolate until nice and smooth.
Add both sugars.
Whisk in the eggs.
Add the kahlua and vanilla.
Mix in the flour mixture, stir until it is incorporated.
Line a 9×13 pan with parchment or tin foil. Spray with cooking spray. Pour half of the brownie batter into the pan.
Pour the caramel over the batter.
Add the rest of the batter to the top. Bake for 30 minutes in a preheated 350 degree oven, rotating the pan halfway through. Take the brownie out of the oven and sprinkle with the sea salt ans coarse sugar. Cool completely before cutting.