Jannine Fisk’s Salted Caramel Honey Brickle Brownies entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Salted Caramel Honey Brickle Brownies
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Brickle Ingredients
  1. 1/2 cup Aunt Sue’s® Raw-Wild Natural Honey
  2. 1 cup sugar
  3. 1 1/2 cups whipping cream, divided
  4. 1 teaspoon vanilla extract
Honey Caramel Ingredients
  1. 1/4 cup Aunt Sue’s Raw-Wild Natural Honey
  2. 1/2 cup whipping cream
  3. 1/2 cup butter
  4. 3/4 cup brown sugar
Brownie Ingredients
  1. 2/3 cup Aunt Sue’s Raw-Wild Natural Honey
  2. 1 cup butter
  3. 4 ounces unsweetened chocolate
  4. 1 3/4 cups sugar
  5. 2 teaspoon vanilla
  6. 4 large eggs
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 2 cups flour
  10. 2 tablespoons coarse grind sea salt
Prepare the Honey Brickle
  1. Line a large rimmed cookie sheet with a silicone mat liner or greased aluminum foil.
  2. In a deep, heavy nonstick saucepan, combine 1 cup sugar, 1/2 cup Aunt Sue’s Raw Honey and 1/2 cup of the whipping cream and bring to a boil over medium heat.
  3. Continue cooking until mixture registers 230 F on a candy thermometer. Stir in an additional 1/2 cup of whipping cream and cook until mixture reaches 230 F on the candy thermometer.
  4. Stir in the last 1/2 cup of whipping cream and cook until mixture reaches 250 F on the candy thermometer. Remove from heat immediately and stir in 1 teaspoon vanilla extract.
  5. Carefully pour mixture into prepared pan, creating a thin layer. Let set for 30 minutes or until firm, refrigerating if necessary.
  6. Break into large pieces by hand and place in a zip-close bag. Using a rolling pin or mallet, break brickle into small bits.
Next, Make the Honey Caramel
  1. In a medium heavy saucepan, combine 1/4 cup Aunt Sue’s Raw Honey, 1/2 cup whipping cream, 1/2 cup butter and 3/4 cup brown sugar.
  2. Cook over medium-high heat, whisking very often until mixture comes to a rolling boil. Boil for 3 minutes, while gently stirring with a heatproof spatula or wooden spoon.
  3. Remove from heat and pour into a glass bowl to cool until ready to use.
Make and Assemble the Brownies
  1. Preheat oven to 350 F.
  2. Spray the bottom of a 9-by-13-inch pan with cooking spray and set aside.
  3. Place 1 cup butter and the chocolate in a medium microwave-safe bowl and cook on high for 2 minutes, stirring halfway through until chocolate and butter are melted.
  4. Pour mixture into a large bowl and add the 1 3/4 cups sugar, 2/3 cup Aunt Sue’s Raw Honey and 2 teaspoons vanilla extract and mix well.
  5. Add the eggs, one at a time, and mix well after each addition.
  6. Add baking powder, salt and flour and mix until all ingredients are moistened and the mixture is smooth.
  7. Pour batter into prepared pan and top with 1 cup of the prepared honey brickle bits.
  8. Bake for 30-35 minutes or until brownies just begin to pull away from the sides of the pan.
  9. Cool completely in the pan on a rack. Once brownies are cooled, cut into 12 equal squares.
  10. Place approximately 3/4 cup of the prepared honey caramel into a pastry bag or zip-close bag and cut a hole in the corner. Squeeze the caramel across the surface of each brownie in a zig-zag pattern. Top each brownie with an additional sprinkling of honey brickle and a light sprinkling of sea salt.
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