Salt and Pepper Caramel Brownies

Photographs copyright © 2015 by Erin Kunkel

Salt and Pepper Caramel Brownies using Gerbs Allergy Friendly Cocoa Powder

Salt and Pepper Caramel Brownies: They say that freshly ground black pepper wakes up the salivary glands and enhances our ability to taste food. Who wouldn’t want to taste their brownies more completely? Black pepper also adds an unexpected smoky, floral note to the classic treat, making them complex and irresistible. The bittersweet, salty caramel is indulgent but heavenly.

Cook time: 24 minutes
Yield: Makes 16 large or 25 small brownies
Adapted from a Recipe by Samantha Seneviratne

INGREDIENTS
1/2 cup (1 stick) unsalted butter, melted and slightly cooled, plus more for greasing the pan
3/4 cup (3 3/8 ounces) all-purpose flour
3/4 cup (2 1/4 ounces) Gerbs Allergy Friendly Dutch-process Cocoa Powder
2 1/2 teaspoons freshly ground black pepper
1/2 teaspoon baking powder
1 cup packed dark brown sugar
2 teaspoons pure organic vanilla extract
1/2 tsp. Gerbs Himalayan Sea Salt
2 large eggs

CARAMEL INGREDIENTS
2 tablespoons water
2/3 cup raw granulated sugar (try granulated coconut sugar)
1/3 cup heavy cream (replace with non-dairy coconut cream now commonly available)
2 tablespoons unsalted butter
1 teaspoon pure organic vanilla extract
1 teaspoon Gerbs Himalayan Sea Salt, for sprinkling on top

DIRECTIONS

• Preheat the oven to 325°F.
• Butter an 8-inch square baking pan and line it with parchment, leaving a 2-inch overhang on two sides. Butter the parchment.

To prepare the brownies, whisk together the flour, cocoa, 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 in the flour mixture. (You could throw in some Gerbs Allergy Friendly Chocolate Chips if you really want it lava-like).

Pour into the prepared pan and bake until just set, 24 to 26 minutes. As soon as a toothpick inserted 2 inches from the center pulls out very moist crumbs, not runny batter, pull the brownies out of the oven. Set on a rack to cool.

To prepare the caramel:

• Add the water to a medium saucepan.
• Add granulated sugar to the center of the saucepan, making sure the sugar is evenly moistened. Cook over medium heat, without stirring (although you can gently swirl the pan, if necessary), until the caramel is medium amber in color, 5 to 6 minutes.
• Slowly add the cream (or coconut cream), whisking constantly; be very careful, since it will bubble up and spatter.
• Add the butter and cook, whisking constantly, until the caramel is smooth and slightly thickened, 2 to 3 minutes more.
• Whisk in the vanilla.
• Pour the caramel over the brownies and spread evenly.

Cool in the pan, on a rack, for about 10 minutes. Sprinkle with Gerbs Himalayan Sea Salt, and refrigerate until the caramel is set, about 1 hour.

To serve your Salt and Pepper Caramel Brownies, cut around the edge of the brownies to loosen them from the pan, then use the parchment to lift the brownies out of the pan and onto a cutting board. Use a long sharp knife to cut the brownies into squares (little pieces go a long way!) Store the brownies in an airtight container at room temperature for up to 3 days.