stephmodo: Grey Sea Salt Brownie Sundaes with Caramel Vanilla Sauce

Grey Sea Salt Brownie Sundaes with Caramel Vanilla Sauce

• 20 April 2010

After discovering a new, delicious brownie recipe this month, I decided I had to make it again--this time with some coarse grey sea salt from Guerande sprinkled on top. What a great combo of salty and sweet! But the experimentation didn't stop there (perhaps due to the fact that I couldn't keep down anything with sugar for 3+ months?). A good brownie definitely deserves to be part of a sundae, right? Why, yes it does! I topped the salted brownie with a scoop of good vanilla ice cream and some homemade caramel vanilla sauce and that's what I call happiness at 9 o'clock at night. Can't wait to make it again...

You can find the recipes here :)


  1. Oh, I'm so sorry! I totally understand the pregnancy-induced sugar rejection. I couldn't eat anything chocolate during the length of my first pregnancy. I'm glad you are past that stage & on to sharing tasty somethings with the world.

    Last night we hosted the missionaries in our ward -- all nine of them. It was definitely a party. Dessert was brownies with peanut butter-fudge sauce & creme Chantilly (they got to top their own & most opted for both toppings). There was a bit of the sauce left over & today as I was eating the fudgy goodness, I was dreaming about eating it was pretzels -- that salty sweetness is a fantasy come true.

  2. I call that happiness at any time of day! I have never put salt on top of brownies before - sounds perfect. My gluten-free brownies would love them.

  3. I'm so glad you posted this. I've had a hankering for brownies :)

  4. this sounds so good right now!
    question tho...for the what point do you add the tablespoon of butter and the the pinch of salt? my guess is after the cream?

  5. That sounds delicious. I hope it means you are feeling better:)

  6. Teresa,

    Thanks so much for catching that glitch. I really appreciate it! I made the changes, but in case you don't feel like popping over add the butter and pinch of salt after you add the cream mixture to the amber/sugar mixture. Make sure you take the pan OFF the heat before incorporating the butter and pinch of salt. Bon appetit!

  7. thanks stephanie! i can't wait to try this over the weekend...:)


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