Salt and Pepper Caramel Brownies
Salt and pepper caramel brownies - rich chocolate brownies get a hint of spice from a hefty dose of black pepper, enhancing their absolute decadence.
Yield: 16 brownies
For the brownies
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup all purpose flour
  • ¾ cup Dutch-process cocoa powder
  • 2½ tsp freshly ground black pepper
  • ½ tsp baking powder
  • 1 cup packed dark brown sugar
  • 2 tsp vanilla
  • ½ tsp kosher salt
  • 2 large eggs
For the caramel
  • 2 tbsp water
  • ⅔ cup sugar
  • ⅓ cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 tsp fleur de sel, for sprinkling
  1. To make the brownies, heat oven to 325. Grease an 8-inch square baking pan, line with parchment paper, and then grease the paper. Set aside.
  2. Whisk together the flour, cocoa powder, pepper, and baking powder in a medium bowl. In a large bowl, whisk together the brown sugar, vanilla, salt, and eggs. Add the melted butter to the sugar mixture and whisk until smooth. Fold the flour mixture into the wet mixture.
  3. Pour the batter into the prepared baking pan and bake until just set, 24-26 minutes. Set on a rack to cool.
  4. Meanwhile, make the caramel. Add the water to a medium saucepan. Add the sugar to the pan, making sure it is moistened with the water. Cook over medium heat, without stirring, until the caramel is a medium amber color, about 5-6 minutes. Slowly stir in the cream, whisking constantly. Add the butter and cook, whisking constantly, until smooth and slightly thickened, 2-3 minutes more. Whisk in the vanilla. Pour the caramel over the brownies and spread evenly.
  5. Let cool, in the pan, for about 10 minutes. Sprinkle with fleur de sel and refrigerate until set, about 1 hour.
Nutrition Information
Serving size: 1 brownie
Recipe by Joanne Eats Well With Others at