(to read the original recipe in German, click here)
80g white chocolate, coarsely chopped
fleur de sel
Line a brownie tin (about 20x20cm) with parchment paper.
In a large saucepan, bring sugar and heavy cream to the boil. Reduce the heat and let simmer for 30-40 minutes until the batter thickens and has got a brown, caramel-like color. Take away from the heat and stir in the white chocolate. Keep stirring until the chocolate has melted.
Immediately pour your batter into the brownie tin. Let cool in the fridge for a few hours. Then, cut into squares.