Rosemary and Caramel Brownie
16 servings
90 minutes
Recipe from Dominique Ansel's book "Anyone Can Bake. A Unique Dessert Designer from the World's Best Pastry Chef.
1
Preheat the oven to 175 degrees and prepare the pan.
2
Grease the bottom and sides of the baking pan with butter.
- Butter: 150 g
3
Pour in some cocoa powder and shake to evenly coat the surface, then shake off the excess.
- Cocoa powder: 70 g
4
Remove the leaves from the rosemary sprigs and chop them finely.
- Fresh rosemary leaves: 2 g
5
Make a sugar mixture: place butter in a medium saucepan and melt it over medium heat. Remove from heat and stir in rosemary. Cover the pot with a lid or plastic wrap and let it steep for 30 minutes to infuse the butter with rosemary flavor. Strain through a fine sieve and discard the rosemary.
- Butter: 150 g
- Fresh rosemary leaves: 2 g
6
Return the oil to the pot and add 100 grams of sugar. Heat over medium heat, stirring slowly, until the sugar dissolves, for 1-2 minutes.
- Sugar: 400 g
7
Whisk eggs with 200 grams of sugar until smooth.
- Chicken egg: 3 pieces
- Sugar: 400 g
8
Make the dough: pour the sugar mixture into the eggs and mix well. Add cocoa powder, salt, baking powder, and flour; mix. Add chocolate chips and stir with a spatula to distribute evenly. Transfer the dough to the prepared pan so that it reaches half its height. If necessary, smooth the surface with a spatula.
- Sugar: 400 g
- Cocoa powder: 70 g
- Salt: 3 g
- Baking powder: 4 g
- Wheat flour: 115 g
- Chocolate drops: 225 g
9
Bake the brownies for 30 to 35 minutes. Due to the dark color of the batter, it's hard to visually determine if they are done — wait until a crust with a few cracks forms on top.
10
Prepare the cream mixture for caramel: in a small saucepan, combine cream, corn syrup, and brown sugar. Bring to a boil over medium heat. Remove from heat and cover to keep the mixture warm.
- Cream 33%: 360 ml
- Corn syrup: 130 ml
- Brown sugar: 50 g
11
Prepare 'dry caramel': place a small saucepan over medium heat. Once heated, add part of the sugar in an even thin layer. When the sugar melts and caramelizes, carefully add the remaining sugar a little at a time, ensuring that it turns amber and caramelizes before adding more. Wait for the caramel to achieve a deep amber color; this will take 1 to 2 minutes. Immediately remove from heat to prevent burning.
12
Combine the caramel with the cream mixture: slowly pour one-third of the hot cream mixture into the pot with the caramel while stirring. Be careful as the cream may sizzle and splash while pouring. Stir until smooth. Then pour in half of the remaining mixture, stir, and pour in the rest. Attach a cooking thermometer to the side of the pot. Reduce heat to low and warm, stirring constantly, until the caramel reaches 105 degrees, about 4 to 5 minutes. Remove from heat.
- Cream 33%: 360 ml
13
Finish making the caramel: mix in fleur de sel salt. Pour the caramel into a large heat-resistant bowl and let it cool completely. Stir the cooled caramel well again, as it may slightly separate.
- Salt: 3 g
14
Remove the brownies from the mold: cool in the mold for 15-20 minutes until warm; then cover with caramel, sprinkle with salt flowers, cut into squares and serve.
- Flowers of salt: 4 g