CARAMEL BROWNIES
 

CARAMEL BROWNIES 

An original L’École Valrhona recipe
Category: Cakes and Tarts
Difficulty: Medium
Serves 6-8
 

INGREDIENTS

Brownies 
190g eggs
205g brown sugar
195g butter
100g GUANAJA 70% Dark Chocolate or CARAIBE 66% Dark Chocolate 
45g all-purpose flour
15g COCOA POWDER
145g pecans (or your nut of choice)

Staled Butter Caramel
185g heavy cream 36%
1/2 ea vanilla bean (or vanilla extract) 
20g corn syurp
185g sugar
50g salted butter

 

INSTRUCTIONS

BROWNIES:

  • Mix the eggs and brown sugar together.
  • Melt the butter and GUANAJA Dark Chocolate or CARAIBE Dark Chocolate, then incorporate into your first mixture.
  • Add the sifted flour and COCOA POWDER.
  • Add half of the roughly chopped nuts
  • Pour into a rectangle pan and sprinkle with the remaining chopped nuts.
  • Bake at 340°F (170°C) for 17 minutes

 

SALTED BUTTER CARAMEL:

  • Heat the cream and infuse with the split and scraped vanilla bean.
  • Slowly warm the glucose, then progressively add the sugar and heat to obtain a light caramel.
  • Add the salted butter. Strain the hot infused cream, and add to the mixture.
  • Heat to 245°F (118°C).
  • Immediately pour into a large bowl and leave to cool until you are ready to assemble

 

 

ASSEMBLY & FINISHING

  • Make the brownie mixture and bake in a rectangle pan.
  • Once the brownie is cooked, cut in half. Once the caramel has cooled, pour over one half of the brownie, then immediately cover over with the second half. Store in the refrigerator then cut into 6 x 6cm squares.