SEA SALT AND CARAMEL BROWNIES
Makes 16 brownies
These moist, fudgy brownies will vanish almost instantly when presented to your guests. The sweet caramel is
beautifully offset by a subtle sprinkling of rock salt. We love to use rock salt from the Vancouver Island Salt Co., based in
Cobble Hill.
¾ cup (180 mL) unsalted butter
2 oz (56 gr) unsweetened chocolate, finely chopped
2 cups (475 mL) granulated sugar
3 large eggs
1½ tsp (7.5 mL) vanilla extract
1 cup (250 mL) all-purpose flour
¼ cup (60 mL) plus 2 Tbsp (30 mL) unsweetened cocoa
CARAMEL
¾ cup (180 mL) granulated sugar
cup (80 mL) light corn syrup
3 Tbsp (45 mL) water
Pinch of salt
cup (80 mL) heavy cream
1 tsp (5 mL) vanilla extract
Rock salt
Preheat oven to 350F (175C). Line a 9-in (23-cm) square metal cake pan with parchment paper. Spray paper lightly with
cooking oil. Set aside.
In a large saucepan, melt butter with chocolate over low heat, stirring occasionally. Remove from heat and cool to room
temperature.
Whisk together sugar, eggs and vanilla in a large bowl. Slowly add chocolate mixture, stirring until thoroughly
incorporated. Sift flour and cocoa together and fold into batter until just combined. Pour batter into the prepared pan
and smooth the surface.
Bake brownies in the middle of the oven for approximately 35 minutes, until the edges are set and a toothpick inserted
into the centre comes out clean. Cool at room temperature in the pan for 1 hour. Refrigerate brownies until firm,
approximately 1 hour.
(cont’d)
SEA SALT: RECIPES FROM THE WEST COAST GALLEY | COPYRIGHT SEA SALT FOOD CO. | ALL RIGHTS RESERVED.
SEA SALT AND CARAMEL BROWNIES
Makes 16 brownies
Meanwhile, prepare the caramel. Bring sugar, corn syrup, water and salt to a boil in a heavy saucepan over medium heat,
stirring until the sugar is dissolved. Boil, without stirring, until mixture turns a golden caramel colour, approximately 10
minutes. Remove from heat and stir in cream and vanilla.
Pour caramel over the brownies, spreading evenly. Cool completely in pan on rack.
Once brownies are completely cooled, scatter rock salt over top. Gripping the edges of the parchment paper, lift brownies
from the pan. Remove paper. Cut brownies into 16 squares. Serve at room temperature.
SEA SALT: RECIPES FROM THE WEST COAST GALLEY | COPYRIGHT SEA SALT FOOD CO. | ALL RIGHTS RESERVED.