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Double chocolate and pecan brownies with salted caramel - virtual workshop version

Chocolate, Cream

Double chocolate and pecan brownie with a salted butter caramel.

Never forget that butter and chocolate = Love and Happiness.

Note

The right hot temperature of the cream is essential to the success of the caramel. We don't want to create a thermal shock. Also, mixing your sugar too much while it melts at the beginning will crystallize it and ruin the recipe.

Ingredients

Recipe for 2

Brownie

75 Gr

Dark chocolate

75 Gr

Butter

1.50 Unit(s)

Egg

75 Gr

Sugar

15 Gr

Flour

75 Gr

Pecan

20 Gr

White chocolate

Salted caramel

75 Gr

Sugar

25 Gr

Salted butter

75 Ml

35% cooking cream

Preparation time: 20 min

Preheat your Oven at 350 °F

To prepare before class

Make sure all of your ingredients are WEIGHED AND MESURED.

You will need :

1 medium mixing bowl, 1 spatula, 1 whisk, 1 small cooking pot, 1 small mixing bowl and 1 mould for the brownie.
Brownie

Melt the dark chocolate and butter in a steam bath. In a mixing bowl, whip the eggs and sugars until it reaches a ribbon like texture, roughly 3 minutes. Add the melted chocolate and gently incorporate. Add the flour and gently incorporate, then finish by adding the nuts and white chocolate. Pour the mix into a baking sheet lined with buttered parchment paper. Cook in the oven until the middle is well cooked, roughly 20 minutes.
Salted caramel

In a sauce pot, cook the sugar until it becomes lightly colored. Add the butter and incorporate. Add the warm cream, mix well and then bring to a boil for a bout 2 minutes and mix until the mixture is a smooth consistency.