Preheat oven to 325°F (160°C) and grease a 9x13 inch baking pan.
Make Brown Butter: Melt butter in a saucepan over medium heat, swirling occasionally, until browned and fragrant (about 5-7 minutes). Let cool slightly.
Make Salted Caramel Swirl: In a saucepan, melt sugar over medium heat, without stirring, until amber colored. Carefully whisk in heavy cream and butter. Bring to a simmer and cook for 1 minute. Stir in fleur de sel. Let cool.
In a medium bowl, whisk together all Dry Ingredients.
In a separate large bowl, whisk together Brown Butter, sugar, eggs, and vanilla bean paste until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour half of the brownie batter into the prepared pan. Dollop the salted caramel swirl over the batter.
Pour the remaining brownie batter over the caramel layer. Sprinkle with all Topping.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let cool completely before cutting into squares.
Ingredients
16
1 cup227 gUnsalted butter
3/4 cup90 gAll-purpose flour
1/2 cup60 gValrhona cocoa powder
1/2 tsp2.5 mLBaking powder
1/4 tsp1.25 mLFleur de sel
1 1/2 cups300 gGranulated sugar
33Large eggs
1 tbsp15 mLVanilla bean paste
1/2 cup100 gGranulated sugar
1/4 cup60 mLHeavy cream
2 tbsp30 gUnsalted butter
1/2 tsp2.5 mLFleur de sel
1/2 cup85 gValrhona Guanaja 70% chocolate-chopped
Equipment
9x13 inch baking pan
Mixing bowls
Whisk
Spatula
Saucepan
Toothpick
Instructions
Preheat oven to 325°F (160°C) and grease a 9x13 inch baking pan.
Make Brown Butter: Melt butter in a saucepan over medium heat, swirling occasionally, until browned and fragrant (about 5-7 minutes). Let cool slightly.
Make Salted Caramel Swirl: In a saucepan, melt sugar over medium heat, without stirring, until amber colored. Carefully whisk in heavy cream and butter. Bring to a simmer and cook for 1 minute. Stir in fleur de sel. Let cool.
In a medium bowl, whisk together all Dry Ingredients.
In a separate large bowl, whisk together Brown Butter, sugar, eggs, and vanilla bean paste until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour half of the brownie batter into the prepared pan. Dollop the salted caramel swirl over the batter.
Pour the remaining brownie batter over the caramel layer. Sprinkle with all Topping.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
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