Salted caramel brownies with rosemary
Who else has a sweet tooth? Rich chocolate, rosemary infused caramel, and sea salt come together to make a top tier fudgy brownie that celebrates winter. Sea salt, rosemary infused salted caramel, and a load of chocolate come together to make a top tier fudgy brownie to celebrate winter.You can easily double the caramel recipe and store your extra caramel in the fridge for other desserts!
Ingredients
For the salted caramel
- 1 tbsp or two sprigs of fresh rosemary plus more sprigs for garnish
- 60 ml double cream
- 90 g sugar
- 45 g butter
- 1/2 tsp salt
For the brownies
- 175 g unsalted butter
- 175 g 70% dark chocolate roughly chopped
- 300 g granulated sugar
- 3 large eggs at room temp
- 2 tsp vanilla extract
- 85 g cocoa powder
- 125 g flour
- 1 tsp salt
- Sea salt for garnish I use Maldon
Instructions
- First, make your rosemary salted caramel. Put the cream and rosemary in a small pan over low heat. Once the cream comes to a simmer, turn the heat off and set the pan aside for 20 minutes for the rosemary to infuse into the cream. Strain the rosemary from the cream to use in step 4.
- In a medium saucepan, heat the sugar over medium-high and occasionally stir. The sugar will begin to clump up, and eventually turn a lovely brown colour and fully melt after about 5 minutes.
- Once the sugar is amber coloured, remove it from the heat and stir in the butter for about 2 minutes until fully combined. The mixture will bubble when you add the butter but don’t be afraid!
- Add the rosemary cream and salt and place the pan back on the medium-high heat and stir for another 30-60 seconds until mixture is smooth and well combined. Set the caramel aside to cool while you make the batter and set your oven to 180c/160 fan.
- Melt the butter and 60g chocolate in a microwave safe bowl. Melt in small increments of 30 seconds, stirring the mixture each time until the ingredients are fully melted. Alternatively, do this in a small pan in the stove but take care to ensure the mixture doesn't burn. Move the mixture to a larger bowl if needed.
- Whisk in the sugar into the butter and chocolate mixture until fully combined, followed by the eggs and vanilla.
- Add the flour, cocoa powder, salt, and remaining chopped chocolate. Fold the ingredients together until combined and you have a thick batter.
- Line an 8×8 metal pan with parchment and spread 3/4 of the batter into the pan before pouring 3/4 of the caramel evenly across the first layer. Spread the remaining brownie batter before drizzling the top with the caramel. You can also marble the caramel with a knife.
- Bake in the oven for about 45 minutes until a toothpick comes out with very few crumbs.
- Remove the brownies from the oven and allow the brownies to cool slightly before adding sprigs of rosemary for garnish and sprinkling with sea salt (optional). Allow the brownies to cool fully before cutting and serving.