One Bite at a time

Brownie with Biscuit and Caramel

This is the quick version of my “twix” brownie, but with a crumbly biscuit instead of a crisp buttery shortbread. By using the biscuit instead of the shortbread, you won’t have to let the shortbread rest in the fridge before rolling it out and baking it, the biscuit only needs to pressed into the baking mould and then baked.

BROWNIE WITH BISCUIT AND CARAMEL
12-16 servings

Biscuit Base:
65 g Icing sugar
125 g Flour
A pinch of salt
115g Melted butter

Caramel:
1 can (397g) Caramelised milk
30 g Butter
50 g Brown sugar
Flaky salt

Brownie:
135 g Dark chocolate
175 g Butter
300 g Sugar
3 Eggs
1 tsp. Vanilla sugar
½ tsp. Flaky salt
125 g Flour

BISCUIT BASE:

Preheat the oven to 175 degrees celsius.

Mix all ingredients together to a soft batter.

Line a 20×20 cm mould with aluminium foil.

Press the batter into the mould and well into the corner.

Bake the biscuit in the oven for 25 min until the base is golden brown.

Allow the biscuit to cool completely in the mould.

CARAMEL:

Melt the butter and sugar in a saucepan over a moderate heat.

Add the caramelised milk and boil the sugar, stirring constantly with a whisk until it begins to bubble.

Set the clock for 4 minutes and keep stirring, especially at the sides of the pan, since the caramel could burn. It will begin to thicken and when the clock rings, remove the pan from the heat and allow it to cool. When the mass no longer bubbles, you should be able to make a track with a spoon through it and the bottom of the pan will be visible.

Stir salt into the caramel.

Spread the caramel on top of the shortbread base (still in the mold) in an even layer.

Let the caramel cool slightly and then place the mold in the refrigerator until the caramel is firm.

When completely cooled, caramel and biscuit can be removed from the mold. Cut 0,5 cm of from the sides, all the way around. This is done so the batter can enclose the crust and caramel completely.

BROWNIE:

Preheat the oven to 175 degrees celsius.

Roughly chop the chocolate and melt it along with the butter. Stir until it’s a sleek, shiny mass, this is best done with a whisk.

Beat in sugar and then the eggs, one at a time.

Add the vanilla and salt, and finally fold in flour with a rubber spatula.

Pour half of the batter into the mold.

Add biscuit-caramel base on top and in the middle and then the rest of the dough to cover completely.

Bake the brownie in the middle of the oven for about 35-40 min.



Leave a Reply

Your email address will not be published. Required fields are marked *