Brownies with caramel

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

1. Melt the butter in a baking pan first. Once melted, add the chocolate tears and couverture.
2. To melt the couverture faster, you can cut it into small pieces.
3. Mix the mixture well, until it is uniform and shiny.
4. When the mixture is homogeneous, remove from the heat and allow to cool.
5. In a mixer, whisk together the sugar, eggs and vanilla. Gradually add the cooled chocolate mixture and mix well.
6. Add the flour, salt and baking soda while continuing to mix.
7. Preheat the oven to 170 degrees and, in a pan, spread greased and floured oil paste.
8. Spread the mixture in the pan and bake at 170 degrees. Depending on the oven, baking will take from 25 to 40 minutes.
9. 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

1. Put the sugar, water, butter and salt in a deep saucepan and bring to a boil over high heat, stirring constantly.
2. 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.
3. When the brownie reaches room temperature, sprinkle it with the caramel.
4. Spread its surface upside down with a spoon and just let it cool to stabilize.