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Recipe Step by Step
Melt the butter and GUANAJA, then incorporate into your first mixture.
Add the sifted flour and COCOA POWDER.
Add the roughly chopped pecans.
Pour into a mold and sprinkle with chunks of IVOIRE.
Bake at 340°F (170°C) for 17 minutes.
SALTED BUTTER CARAMEL
185g Heavy cream 36%
1/2 Vanilla bean
1 Cinnamon stick
20g Glucose syrup
50g Salted butter
Slowly warm the glucose then progressively add the sugar and heat through to obtain a light caramel.
Add the salted butter.
Sieve 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 and finishing
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 brownie,
then immediately cover over with the second half. Store in the refrigerator then cut into 6 x 6cm squares.