Salted Caramel Brownies

Recipe from the Lyons-Magnus Kitchens

Click here to print recipe


12 servings

  1. Preheat the oven to 350 degrees F. Butter and flour a 9x12x1 1/2 inch baking pan.

  2. Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a bowl over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.

  3. In another bowl, sift together the 1/2 cup flour, the baking powder, and salt and add the chocolate mixture. Toss the remaining 6 ounces of chocolate and the 2 tablespoons of flour in a bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.

  4. Bake for 35 minutes. Drizzle Lyons Sea Salted Caramel over the brownies and let cool completely.

Unsalted butter 2 sticks
Semisweet chocolate chips 8 ounces plus 6 ounces
Unsweetened chocolate 3 ounces
Eggs 3 each
Instant coffee granules 1 1/2 Tablespoons
Pure vanilla extract 1 Tablespoon
Sugar 1 cup plus 2 Tablespoons
All-purpose flour, divided 1 cup plus 2 Tablespoons
Baking powder 1 1/2 teaspoons
Kosher salt 1/2 tsp
Lyons Sea Salt Caramel Sauce 5-6 ounces



Bourbon Caramel Peach Cobbler

Recipe from the Lyons-Magnus Kitchens



  1. Preheat the oven to 375 degrees F. Combine the peaches, Lyons Bourbon Caramel Sauce, the cornstarch and cinnamon in a large bowl and toss to coat.
  2. Sift the flour, sugar, the baking powder and salt into a bowl. Cut 1 ½ sticks of the butter into small pieces; add to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like course crumbs. Pour in the cream and mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable.

  3. Melt the remaining 1/2 stick butter in a 10-inch cast-iron skillet over medium low heat. Add the peach mixture and cook gently until heated through, about 5 minutes. Transfer the mixture to a 2 qaurt baking dish ( or leave in the skillet). Drop the dough by tablespoonfuls over the warm peaches. (There can be gaps because the dough will puff up and spread as it bakes.) Brush the top with some heavy cream and sprinkle with sugar and a little extra cinnamon.

  4. Bake in the oven on a baking sheet (to catch any drips) until the cobbler is browned and the fruit is bubbling, 40-45 minutes. Serve warm with the ice cream.

peaches, peeled and sliced 8 fresh(6-8 cups)
Lyons Bourbon Caramel Sauce ½ cup
sugar ½ cup
cornstarch 2 tbsp.
ground cinnamon, plus more for sprinkling 1 tsp.
all purpose flour 1 ½ cup
baking powder 2 tsp
kosher salt ½ tsp.
unsalted butter 2 sticks
heavy cream, plus more for brushing ¾ cup
vanilla bean ice cream, for serving 1 quart


Bourbon Braised Brisket

Recipe from the Lyons-Magnus Kitchens



  1. Adjust the oven racks to fit a large Dutch oven; preheat the oven to 350 degrees F. Rub brisket with the paprika, 1 Tbsp salt and ½ tsp pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the brisket and sear well on all sides, about 10 minutes..
  2. Meanwhile in a small bowl, stir together the ketchup, vinegar, 2 tsp. salt, 3/4 cup Lyons Bourbon Caramel Sauce and 1 cup water. Pour the sauce over the brisket.

  3. Cover the Dutch oven; transfer to the oven and cook, undisturbed, until the meat is tender, 3 1/2 to 4 hours. Transfer the brisket to a large bowl. Skim excess fat from the sauce in the Dutch oven and bring to a boil over medium heat on the stovetop. Boil until the sauce is thickened (you should have about 2 cups sauce), about 10 minutes. Season with more vinegar, bourbon, and salt, if desired..

  4. Pull the meat apart into large chunks and stir into about two thirds of the sauce. Sandwich the meat on the potoato rolls. Serve with extra sauce on the side.

beef brisket, point cut 1 (5-6 pound)
smoked paprika 1 tbsp.
Kosher salt and freshly ground pepper
olive oil 1 tbsp.
ketchup 1 cup
cider vinegar, plus more for seasoning 2/3 cup
Lyons Bourbon Caramel Sauce ¾ cup
mustard powder 1 tbsp.
bourbon, plus more for seasoning 3 tbsp
Worchestershire sauce 1 tbsp.
potato rolls, for serving 10