alCookie

Directions

• Mix together 72 grams of butter and 250 grams of sugar until the mixture is lightly fluffy. Add in vanilla & eggs, one at a time whipping after each addition.
• In two parts, slowly add in oil until the mixture is emulsified, and then mix in cocoa powder until there’s a consistent colour throughout.
• Fold in baking soda and flour until there’s just a few streaks of flour, and then add chocolate.
• Bake in an 8 x 8 pan at 325ºF until a toothpick comes out with just a few moist crumbs, or roughly 35 minutes.
• While the brownies are baking, bring 100 grams of butter to a simmer over medium-low heat, frequently stirring until browned – be carful not to burn the milk solids at this step.
• In a quarter sheet pan create a rough bowl shape with parchment paper, and pour the butter in to cool, freeze for 10 minutes.
• Add 150 grams of white to a pan and stir until completely melted.
• Once the sugar is melted take your browed butter out from the freezer and add it into your pan. Whisk until combined, roughly 5 minutes.
• On a sheet lined with parchment paper, immediately pour the caramel mixture and spread thinly using a silicone spatula.
• Once cooled, break into shards using a rolling pin until the largest pieces are 1cm wide. Set aside one third of the mixture for later.
• By this time, your brownies should be just about done. Once out of the oven immediately coat the top with the caramel topping and gently press it into the top.
• Using a blender, finely grind the reserved portion until it resembles granulated sugar, or slightly finer.
• Sift the powder overtop of the brownies, sprinkle with flaky salt and enjoy!