caramel chocolate brownie

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caramel chocolate brownie

caramel chocolate brownie

caramel chocolate brownie
caramel chocolate brownie
Ingredients caramel chocolate brownie
Number of persons
For the caramel:

200 grams of sugar

180 g full cream

80 g semi-salted butter

2 g fleur de sel
For the brownie:

150 g of dark chocolate

75 g butter

90 g sugar

2 eggs

75 g flour

Preparation caramel chocolate brownie
Total Time: 45 min
Preparation time: 15 min
Cooking time: 30 min
Start with the caramel: melt the sugar over medium heat without stirring at first.
Heat the cream on the side. When the caramel turns amber, add the hot liquid cream 3 times, stirring between each addition.
Remove from the heat then add the butter cut into pieces and the fleur sel. Mix until the butter is completely incorporated. Set aside.
For the brownie, start by melting the chocolate and butter in the microwave.
In a bowl, whisk the eggs and sugar vigorously. Stir in the melted chocolate and flour. Mix in.
In a buttered mold, pour half of the brownie then Bake 5 minutes at 180 ° C.
Take the brownie out of the oven and pour 200g of caramel on top, leaving 1-2cm on the edges (you will not use all the caramel made just before, but feel free to keep the rest in a small jar to enjoy later or use in another recipe).
Pour the rest of the brownie dough over the caramel layer and bake for 20 minutes, still at 180°C.
I used a 17*17cm pan and it doesn't need to be bigger if you want to be able to unmould your brownie.

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