Best Brownies with Crunchy Salted Caramel Rice

Ingrédients

• 75 g (1/2 cup) of unbleached all-purpose flour
• 50 g (1/2 cup) of sifted cocoa
• 1 ml (1/4 tsp) of salt
• 2 eggs
• 105 g (1/2 cup) of granulated sugar
• 105 g (1/2 cup) of brown sugar
• 115 g (1/2 cup) of unsalted butter, melted and cooled
• 60 g (2 cups) of crispy rice cereal
• 160 g (3/4 cup) of granulated sugar
• 30 ml (2 tbsp) of water
• 125 ml (1/2 cup) of 35% cream
• 55 g (1/4 cup) of unsalted butter, cut into cubes
• 1 ml (1/4 tsp) of fleur de sel, plus more for topping

Instructions

1. Position the rack in the center of the oven and preheat to 350°F (180°C). Butter a 20 cm (8 inch) square baking pan and line it with parchment paper, leaving an overhang on two sides. Butter the parchment as well.
2. In a mixing bowl, combine the flour, cocoa, and salt.
3. In a separate bowl, whisk together the eggs, granulated sugar, and brown sugar. Stir in the melted butter until the mixture is smooth and well combined. Gently fold in the dry ingredients. Pour the batter into the prepared pan.
4. Bake in the oven for 20 to 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, not completely clean. Allow the brownie to cool completely in the pan for about 1 hour.
5. Meanwhile, spread the crispy rice cereal on a baking sheet. Bake for 20 to 25 minutes until golden, stirring halfway through. Let cool slightly.
6. In a saucepan, combine the sugar and water, bringing to a boil. Cook without stirring until it reaches an amber caramel color. Remove it from heat.
7. Gradually whisk in the cream and butter carefully to avoid splattering. Return to a boil and cook while stirring until a candy thermometer reads 244°F (118°C). Remove from heat.
8. Stir in the crispy rice cereal and fleur de sel. Mix well. Evenly distribute the mixture over the brownie in the pan, pressing down lightly. Sprinkle additional fleur de sel on top. Let it cool completely, about 1 hour at room temperature.
9. Once cooled, remove the brownie from the pan. Cut into 12 rectangles. The brownies can be stored in an airtight container at room temperature for up to 4 days.

Conseils de chef

• 💡 For the best brownies with crunchy salted caramel rice, make sure you use room-temperature eggs. This helps them blend more easily into the batter, resulting in a smoother mixture.
• 💡 If you're out of Fleur de Sel, regular sea salt can work in a pinch, but you might miss that nuanced flavor profile. Consider adding a little extra to compensate.
• 💡 To enhance the chocolate flavor, you can add a teaspoon of vanilla extract to your wet ingredients. This will give your brownies an aromatic depth that elevates them further.
• 💡 Want to make your brownies extra indulgent? Incorporate chocolate chips or chunks into the batter before baking for melty pockets of chocolate that every bite will love.
• 💡 For a fun twist, consider swapping the crispy rice cereal for crushed pretzels. This provides a unique sweet-salty balance that complements the brownies beautifully.
• 💡 If you plan to store these brownies, wrap them individually in plastic wrap to keep them fresh longer. They maintain their flavor and texture for up to four days in an airtight container at room temperature.
• 💡 Use a sharp kitchen knife to cut the brownies for clean edges. Wipe the knife with a damp cloth between cuts to prevent sticking and crumbling.
• 💡 These brownies also freeze well! Just wrap them tightly in aluminum foil, and they can last for up to 3 months. Thaw them at room temperature before serving.

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