Dutch-oven brownies with a bourbon caramel -- seared with a hard crust and rested before the knife.
Prep 19 min · Cook 34 min
Heat the oven or a coal-ready dutch oven and butter a cast-iron skillet generously.
Toss the fruit with sugar and a pinch of salt, then spread it into the skillet.
Mix the batter or crumble and spoon it over the top of the dutch-oven brownies in an even layer.
Bake until bubbling at the edges and golden across the top.
Cool just enough to set, then serve with a bourbon caramel while still warm.
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