Caramel brownies | Valrhona Chocolate
Make the brownie mixture and bake in a dish or deep tray. Once the brownie is cooked, cut in half. Once the caramel has cooled, pour over one half of the b
Ingredients
- 190g Eggs
- 205g Brown sugar
- 195g Butter
- 100g GUANAJA 70% or 100g CARAÏBE 66% or 100g ORIADO 60%
- 45g All-purpose flour
- 15g COCOA POWDER
- 145g Pecans
- 115g IVOIRE 35%
- 185g Heavy cream 36%
- 1/2 Vanilla bean
- 1 Cinnamon stick
- 20g Glucose syrup
- 185g Sugar
- 50g Salted butter
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