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Fleur de sel Brownies




Source of Recipe


Combination


List of Ingredients




2 boxes Betty Crocker GF Brownie Mix
Ingredients to make brownies per package directions

For the Filling:

1 cup sugar
2 tablespoons light corn syrup
½ cup heavy cream
1 teaspoon fleur de sel
¼ cup sour cream

For the Assembly:

1½ teaspoons fleur de sel
1 teaspoon coarse sugar


Recipe



To Make the Caramel:

In a medium saucepan, combine the sugar and corn syrup with ¼ cup water, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F, or until the mixture is dark amber in color (keep a close eye on the caramel at all times, as it goes from golden brown to black and burnt very quickly), 6 to 8 minutes. Remove for the heat, and slowly add the cream (careful, it will bubble up) and then the fleur de sel. Whisk in the sour cream. Set aside to cool.

Preheat oven to 350 degrees F.

Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment.

Mix brownies per package directions
Pour half of brownie batter in prepared pan.

Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about ¾ cup of the caramel sauce over the brownie layer in a zigzag pattern, taking care to make sure the caramel does not come in contact with the edges of the pan or it will burn. Use your offset spatula to spread the caramel evenly across the brownie layer. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.

Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.

Remove the brownies from the oven and sprinkle with the fleur de sel and coarse sugar.

Cool the brownies completely before cutting and serving.

The brownies can be stored, tightly wrapped at room temperature, for up to 4 days.

Notes

That old adage “less is more” holds true here. You might be tempted to add more caramel than recommended, but temper your indulgence. If you build too much of a caramel layer, it more than likely will seep out and burn during baking. In fact this recipe will make more than enough caramel for one batch of brownies. If you are a caramel addict, use the extra to drizzle on the brownie post-baking/pre-serving.