Ingredients for 6 people
- 250 gr. butter
- 120 gr. couverture
- 60 g flour for all uses
- 180 g sugar
- 3 sachets of milk chocolate, tears
- 3 eggs
- 1 tbsp. vanilla extract
- ½ κ. Γλ. salt
- ½ κ. Γλ. baking soda
For the candy
- 360 g sugar
- 80 g water
- 90 gr. whipping cream
- 70 gr. butter
- 2 tbsp. salt
Implementation
- Melt the butter in a baking pan first. Once melted, add the chocolate tears and couverture.
- To melt the couverture faster, you can cut it into small pieces.
- Mix the mixture well, until it is uniform and shiny.
- When the mixture is homogeneous, remove from the heat and allow to cool.
- In a mixer, whisk together the sugar, eggs and vanilla. Gradually add the cooled chocolate mixture and mix well.
- Add the flour, salt and baking soda while continuing to mix.
- Preheat the oven to 170 degrees and, in a pan, spread greased and floured oil paste.
- Spread the mixture in the pan and bake at 170 degrees. Depending on the oven, baking will take from 25 to 40 minutes.
- You will understand that the cake has been baked in the following way: pinch it with a toothpick, if it comes out clean, the baking is sufficient.
For the candy
- Put the sugar, water, butter and salt in a deep saucepan and bring to a boil over high heat, stirring constantly.
- When the mixture starts to turn golden (the sugar will not have melted completely yet), quickly remove from the heat and add the cream, stirring.
- When the brownie reaches room temperature, sprinkle it with the caramel.
- Spread its surface upside down with a spoon and just let it cool to stabilize.