Chocolate and caramel brownie
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16 rates
Preparation : 20 min
Cooking : 20 min
Total time : 40 min Rest : 0 min
6 people
95 g of plain flour
3 eggs
70 g of white chocolate
135 g of brown sugar
300 g of dark baking chocolate
50 g of praline
125 g of butter with salt crystals
25 g of sugar
18 g of butter with salt crystals
25 g of liquid cream (30% fat content)
4 tbsp of water
Associated products
RECIPE STEPS
1
Melt the white chocolate in a double boiler then set it aside in a container.
- 300 g of dark baking chocolate
2
Preheat your oven to 160 °C (gas mark 5/6).
3
Place the crushed dark chocolate in the metal bowl then run the program.
- 300 g of dark baking chocolate
Expert
10:00 / 0 / 50°C
4
Mix the dark chocolate to even out by restarting the program.
Expert
00:10 / 3 / 50°C
5
Add the butter cut into cubes then restart the program.
- 125 g of butter with salt crystals
Expert
01:30 / 3 / 50°C
6
When the mixture is uniform, add the sugar and restart the program.
- 135 g of brown sugar
Expert
00:10 / 8 / __°C
7
Fold the mixture with the spatula then restart the program.
Expert
00:10 / 8 / __°C
8
Add the flour then restart the program.
- 95 g of plain flour
Expert
00:15 / 8 / __°C
9
Fold the mixture with the spatula and restart the program.
Expert
00:15 / 8 / __°C
10
Add the eggs then restart the program.
- 3 eggs
Expert
00:15 / 8 / __°C
11
On the baking sheet covered with parchment paper, place the stainless steel frame on a sheet of aluminum foil. Fold the aluminum foil over the edges to prevent the dough from escaping.
12
Pour the batter into the frame and smooth everything out with the spatula.
Using a small spoon, generously and randomly drop the caramel onto the batter.
13
Repeat the operation with the melted white chocolate. Using a skewer or the handle of a utensil, create arabesques in the mixture to marble the top of the brownie.
- 70 g of white chocolate
14
Generously sprinkle with praline.
Bake for about 20 minutes (the time may vary depending on the oven).
- 50 g of praline
15
In a small saucepan, add the sugar.
Pour water over the sugar until it is just covered.
- 25 g of sugar
- 4 tbsp of water
16
Let it cook over medium heat without stirring, until the sugar takes on a golden color.
17
Turn the pan to even out the caramel, making sure there are no remaining pieces of crystallized sugar.
18
Remove from heat then add the butter cut into cubes.
Mix with a wooden spoon.
- 18 g of butter with salt crystals
19
Pour the liquid cream and mix again.
- 25 g of liquid cream (30% fat content)
20
Put the pan back on low heat and stir until the first signs of simmering.
21
Set aside the mixture in a container.
