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Salted Caramel Honey Brickle Brownies

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

 

Ingredients

Brickle Ingredients

  • 1/2 cup Aunt Sue’s® Raw & Unfiltered Honey
  • 1 cup sugar
  • 1 1/2 cups whipping cream, divided
  • 1 tsp vanilla extract

Honey Caramel Ingredients

  • 1/4 cup Aunt Sue’s® Raw & Unfiltered Honey
  • 1/2 cup whipping cream
  • 1/2 cup butter
  • 3/4 cup brown sugar

Brownie Ingredients

  • 2/3 cup Aunt Sue’s® Raw & Unfiltered Honey
  • 1 cup butter
  • 4 ounces unsweetened chocolate
  • 1 3/4 cups sugar
  • 2 tsp vanilla
  • 4 large eggs
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups flour
  • 2 tbsp coarse grind sea salt

Directions

Prepare the Honey Brickle

  • Line a large rimmed cookie sheet with a silicone mat liner or greased aluminum foil.
  • In a deep, heavy nonstick saucepan, combine 1 cup sugar, 1/2 cup Aunt Sue’s® honey and 1/2 cup of the whipping cream and bring to a boil over medium heat.
  • 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.
  • 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.
  • Carefully pour mixture into prepared pan, creating a thin layer. Let set for 30 minutes or until firm, refrigerating if necessary.
  • 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

  • In a medium heavy saucepan, combine 1/4 cup Aunt Sue’s® honey, 1/2 cup whipping cream, 1/2 cup butter and 3/4 cup brown sugar.
  • 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.
  • Remove from heat and pour into a glass bowl to cool until ready to use.

Make and Assemble the Brownies

  • Preheat oven to 350 F.
  • Spray the bottom of a 9-by-13-inch pan with cooking spray and set aside.
  • 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.
  • Pour mixture into a large bowl and add the 1 3/4 cups sugar, 2/3 cup Aunt Sue’s® honey and 2 teaspoons vanilla extract and mix well.
  • Add the eggs, one at a time, and mix well after each addition.
  • Add baking powder, salt and flour and mix until all ingredients are moistened and the mixture is smooth.
  • Pour batter into prepared pan and top with 1 cup of the prepared honey brickle bits.
  • Bake for 30-35 minutes or until brownies just begin to pull away from the sides of the pan.
  • Cool completely in the pan on a rack. Once brownies are cooled, cut into 12 equal squares.
  • 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.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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