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Caramel Brownie

The sweetest temptation

Its origin is the result of a mistake. The brownie was born in the United States in 1896 when the cook forgot to add yeast to the chocolate cake he was making and named this sweet, more compact cake, with its current name because of its dark brown color. It is also known as chocolate brownie or Boston brownie.

Popular in the menus of restaurants and bars, the brownie is made with melted chocolate, eggs, butter, flour and sugar. There are many recipes that add nuts (almonds, hazelnuts, pistachios or walnuts) and finish it with vanilla ice cream and, sometimes for the chocolate lovers, hot chocolate on top.

From this recipe many others have been born, such as the white chocolate brownie, which incorporates coffee powder, caramel or a few spoonfuls of cocoa to increase its flavor.

Fall in temptation and prepare this caramel brownie covered in a creamy homemade toffee.

Browny de Caramelo y Frutos secos
Caramel Browny

Ingredients

For the brownie

  • 120 g of confectionery flour
  • 80 g of strength flour
  • 300 g of butter
  • 460 g of brown sugar
  • 200 g of eggs (4 medium eggs)
  • 40 ml of milk
  • 150 g of hazelnuts
  • For the toffee
  • 100 g of sugar
  • 150 g of cream

Elaboration step by step

  1. One hour before making the recipe, remove the butter from the refrigerator or temper it in the microwave until it is in ointment form.
  2. With the help of a blender, mix the butter and sugar until it is smooth. Continue adding the eggs little by little without stopping to beat.
  3. Continue beating and finish with the two flours and nuts.
  4. Cover a mold with baking paper (you can also use one of silicone) and bake at 180 degrees (celsius) for 30 minutes. Let it cool down.
  5. In a saucepan, pour the sugar and cover lightly with water so that the caramel is evenly roasted on all sides. Once it has taken color, add the liquid cream.
  6. Lower the heat and leave until the caramel has dissolved completely and the sauce has been without lumps. Let it cool down.
  7. Unmold the caramel brownie and cover it with the toffee. Cut and serve.

‘Harmonies in Flavors and Fragrances’. By Juan Muñoz Ramos.

Few wines are as magical in the world as Palo Cortado by Gonzalez Byass: ‘Apostles VORS’. With more than 30 years, it is a perfect mix of noble long-aged rancid with a sweet and friendly chocolate finish of the PX, Pedro Ximénez, with old Palomino nuts and something else, a mysterious flavor that starts from the old soleras with its fungi creators of life.

S.Pellegrino y Apóstoles Palo Cortado
S.Pellegrino y Apóstoles Palo Cortado

This is how this wine is and this is how this water is. It could not be less: to the best wine the best of the waters of the world, with the bubbles of greater creaminess and freshness, this is the perfect pair. Old age, quality, magic, creaminess and freshness, that’s S.Pellegrino.

And the dessert? We almost forgot… It is like the icing on the cake, whose combination with wine and water makes us feel sensations from across the seas with the flavors of cocoa and brown sugar.

Tips

  • To avoid caramel splashing, add the cream at room temperature.
  • You can add other nuts such as walnuts or almonds.

Don’t miss this Marinated Salmon, here you can find the step by step recipe!

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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