Fleur de Sel Brownies (Sea Salt Brownies)

Good evening to all of the three people who read my blog. I know the majority of my most recent previous posts have been about my garden and my own personal life's adventures. Today, however, is a different, story. Trust me, you'll be glad of it.

I agree with Anthony Bourdain. As he frankly puts it in his new book Medium Raw, the Food Network is "...actually about likable personalities, nonthreatening images, and making people feel better about themselves," instead of always cooking and putting forth great food. Case in point: Sandra Lee's Semi-Homemade. I won't waste my time on dissecting and describing my distate of her to you. However, there are a few television shows I absolutely adore. One of those is The Best Thing I Ever Ate. Last night's episode was all about "salty goodness" and it inspired me to search for the recipe I created tonight: Fleur de Sel Caramel Brownies.

The Sea Salt Brownies featured on last night's episode were from the infamous Brooklyn bakery Baked. There's an outpost in Charleston, too, in case you were wondering :-). The brownie looked so delicious I had to make it for myself. This is the best brownie you will ever put in your mouth. Sandwiched between two fudgy layers of very chocolatey but not overtly sweet brownie is this wonderful, sweet, earthy and salty caramel. There's a polka going on in your mouth on your tongue when you bite into this baby.

Fleur de Sel Brownies (Sea Salt Caramel Brownies)

Sea Salt Caramel

- 2 tblsp light corn syrup
- 1/4 cup sour cream
- 1 tsp vanilla
- 1 tsp sea salt
- 1/2 cup heavy cream
- 1 cup sugar

Combine the heavy cream and sea salt in a small saucepan over medium heat. Allow to simmer until the salt has dissolved. Set aside to cool.

In a medium saucepan over high heat combine the sugar and light corn syrup. The two will not combine without stirring and heating. If you have an instant read thermometer the mixture is ready to be removed when it reaches 350F. If you don't have a thermometer (like me) remove the mixture when the mixture has turned a medium golden brown. If you're unsure, remove the mixture from the heat sooner as opposed to later. Cooking it too long can cause the caramel to taste somewhat burned. Remove the mixture from the heat, allow to cool for 1 minute, and whisk in the vanilla, heavy cream mixture and sour cream. Store in an airtight container until the brownies are ready.

Brownies

- 1 cup all purpose flour
- 1 1/2 cup sugar
- 1/4 cup chocolate syrup
- 4 oz. unsweetened chocolate
- 3 eggs
- 2 tsps vanilla
- pinch of salt
- 1/2 cup (1 stick) butter

Preheat oven to 325F. Butter an 8X8 pan.

In a small saucepan combine the butter and the unsweetened chocolate over medium-low heat until the mixture is melted and smooth. Remove from the heat and allow to cool for 5 minutes.

In a bowl whisk together eggs, sugar, and vanilla. Add in flour and salt to the egg mixture. Once incorpated add in the chocolate syrup and chocolate-butter mixture.

Fill the pan with a little bit more than half of the brownie batter. Bake for about 18-20 minutes. Spoon half of the caramel over the brownie and then pour the remainder of the brownie mixture over the caramel. Cook for between 18-22 minutes. It should still be a little wobbly because of the caramel. Don't over bake. Don't underbake. You kind of have to babysit this one.

However, the final product is amazing!