Raspberry Blond Brownies w/ Beer Caramel

Raspberry Blond Brownies w/ Beer Caramel

Brownie

8oz butter
1 ½ c cane or demerara sugar
¾ tsp salt
2 eggs from Lindenhof Farm or your favorite market vendor
1 1/3 c All-purpose flour
1/3 c Pale barley or oat flour
1 tsp Baking soda
Raspberries

Cream butter with sugar and salt until fluffy. Add eggs one at a time and beat. Gradually add sifted dry ingredients. Fold in raspberries. Spread into a parchment lined 8” cake pans or cast-iron pan. Bake at 325F for about 25 min, until golden brown. Cool before slicing.

Beer Caramel

12 oz. Deer Creek Malthouse ale
½ c cane sugar
2T butter
1 c cream
1/4tsp salt

Boil beer in a saucepan and reduce by half. Add sugar and bring back to boil, then simmer for about 8 minutes until deep amber. Add butter, cream, salt, and simmer to reduce slightly. Cool to room temp.