Brownies with Rosemary and Caramel
Baking and Desserts | American cuisine
⏳ Time
1 hour 30 minutes + 30 minutes
🥕 Ingredients
13
🍽️ Servings
16
Description
Brownies are best eaten on the day they are baked, but can be stored in an airtight container at room temperature for up to two days.
Ingredients
- Fresh Rose Hips - 0.1 oz
- Butter - 5.3 oz
- Sugar - 14.1 oz
- Farm fresh eggs - 3 pieces
- Cocoa Powder - 2.5 oz
- Salt - 0.1 oz
- Baking Powder - 0.1 oz
- Wheat Flour - 4.1 oz
- Mini Chocolate Chips - 7.9 oz
- Heavy cream - 12 fl oz
- Light Corn Syrup - 4 fl oz
- Brown Sugar - 1.8 oz
- Fleur de Sel - 0.1 oz
Step by Step guide
Step 1
Preheat the oven to 347°F and prepare the baking pan.
Step 2
Grease the bottom and sides of the pan with butter.
Step 3
Sprinkle a little cocoa powder inside and shake to coat the surface evenly, then shake out the excess.
Step 4
Remove the leaves from the rosemary sprigs and chop them finely.
Step 5
Make the sugar mixture: place the butter in a medium saucepan and melt it over medium heat. Remove from heat and stir in the rosemary. Cover the saucepan with a lid or plastic wrap and let it steep for 30 minutes to infuse the butter with the rosemary flavor. Strain through a fine sieve, discarding the rosemary.
Step 6
Return the butter to the saucepan and add 100 grams of sugar. Heat over medium heat, stirring slowly, until the sugar dissolves, about 1–2 minutes.
Step 7
Make the egg mixture: whisk the eggs with 200 grams of sugar until smooth.
Step 8
Make the batter: pour the sugar mixture into the egg mixture and mix well. Add the cocoa powder, salt, baking powder, and flour, and mix. Fold in the chocolate chips with a spatula to distribute them evenly. Transfer the batter to the prepared pan, filling it to halfway. Smooth the surface with a spatula if needed.
Step 9
Bake the brownies for 30 to 35 minutes. Due to the dark color of the batter, it is hard to visually determine if the brownies are done — wait until a crust forms on top with a few cracks.
Step 10
Prepare the cream mixture for the caramel: in a small saucepan, combine the cream, corn syrup, and brown sugar. Bring to a boil over medium heat. Remove from heat and cover to keep warm.
Step 11
Make the 'dry caramel': place another small saucepan over medium heat. Once heated, sprinkle a portion of the sugar in an even, thin layer. When the sugar melts and caramelizes, carefully add the remaining sugar in small handfuls, ensuring that the sugar becomes amber and caramelized before adding the next portion. Wait until the caramel reaches a deep amber color, which will take about 1 to 2 minutes. Immediately remove from heat to prevent burning.
Step 12
Combine the caramel with the cream mixture: while stirring, slowly pour one-third of the hot cream mixture into the saucepan with the caramel. Be careful, as the cream may bubble and splatter as you pour. Stir until smooth. Then pour in half of the remaining mixture, stir, and then pour in the rest. Attach a candy thermometer to the side of the saucepan. Reduce the heat to low and heat, stirring constantly, until the caramel reaches 221°F, about 4 to 5 minutes. Remove from heat.
Step 13
Finish the caramel: stir in the fleur de sel. Pour the caramel into a large heatproof bowl and let it cool completely. Once cooled, stir the caramel well, as it may slightly separate.
Step 14
Remove the brownies from the pan: cool in the pan for 15–20 minutes until warm; then top with caramel, sprinkle with fleur de sel, cut into squares, and serve.
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