Hickory Honey Sea Salt Caramel Brownie

 
Cook Time

35 Mins

Difficulty

Medium

Prep Time

30 Mins

Servings

5

 

Ingredients

1/2 Cup Brown Sugar
6 Tbsp cut into cubes Butter, Unsalted
1 1/2 Sticks Butter, Unsalted Melted
3/4 Cup Cocoa, Powder
1/2 Cup Flour, All-Purpose
1/2 Cup Heavy Cream
Pit Boss Hickory Smoked Finishing Salt
1/2 tsp Salt
2 Cups White Sugar
2 tsp Vanilla Extract

Cooking Method

For the brownie use:
  • 1 1/2 sticks unsalted butter, melted
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 3/4 cup cocoa powder
  • 1/2 cup all purpose flour
For the caramel filling
  • 1 cup white sugar
  • 1/2 cup heavy cream
  • 6 Tbsp unsalted butter, cut into small cubes
  • Louisiana Honey Hickory Salt
  1. Make the caramel: in a medium saucepan, add the sugar and heat over medium high for about 5 minutes. Stir occasionally until the sugar is a deep amber. Remove the sugar from the heat and immediately add the butter. The caramel will bubble a lot. Mix well until the butter is completely incorporated, then pour in the cream and Hickory Honey salt. Let cool before using in the brownies.
  2. For the brownies, preheat a Louisiana grill to 350˚F. In a large mixing bowl, mix the eggs, white sugar and brown sugar together until light. Add the vanilla and salt and mix well. Fold in the flour and cocoa powder until just mixed, then pour half the batter into a greased 12” cast iron skillet, saving half.
  3. Make a divot in the center of the batter, so that the edges are higher than the middle, and pour the caramel into the center of the batter. Then top with the rest of the brownie batter and grill for 30-40 minutes, or until the edges are set and the center is just slightly jiggly.
  4. Allow to cool entirely before serving. Enjoy!
 
 
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