Chocolate and caramel brownie
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17 rates
Preparation : 20 min
Cooking : 20 min
Total time : 40 min Rest : 0 min
6 people
95 g of flour
3 eggs
70 g of white chocolate
135 g of brown sugar
300 g of dark chocolate
50 g of praline
125 g of salted butter
25 g of sugar
18 g of salted butter
25 g of liquid cream
4 tbsp of water
Associated products
RECIPE STEPS
1
Melt the white chocolate in a bain-marie then set aside in a container.
- 70 g of white chocolate
2
Preheat your oven to 160°C.
3
Place the crushed dark chocolate and the butter in the metal bowl then run the program.
- 300 g of dark chocolate
- 125 g of salted butter
Chocolate
05:00 / Auto / 60°C
4
Add the brown sugar, flour and eggs then run the program.
- 135 g of brown sugar
- 95 g of flour
- 3 eggs
Expert
00:45 / 8 / __°C
5
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.
6
Pour the dough into the frame and smooth everything with the spatula.
Using a small spoon, generously and randomly drop the caramel on the dough.
7
Repeat the process with the melted white chocolate.
Using a skewer or cutlery handle, make arabesques in the mixture to marble the top of the brownie.
- 70 g of white chocolate
8
Sprinkle generously with praline.
Bake for about 20 minutes (time may vary depending on the oven).
- 50 g of praline
9
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
10
Cook over medium heat without stirring, until the sugar turns golden brown.
11
Swirl the pan to even out the caramel, making sure there are no crystallized sugar cubes left.
12
Remove from the heat and add the diced butter.
Mix with a wooden spoon.
- 18 g of salted butter
13
Pour in the liquid cream and mix again.
- 25 g of liquid cream
14
Put the saucepan back on low heat and stir until it begins to simmer.
15
Reserve the preparation in a container.
