The already amazing brownie just got even more amazing. The addition of salted caramel and crisp shortbread biscuits makes it worthy of being called a twix brownie. It’s perfect for virtually any occasion.
150 G FLOUR
50 G POWDERED SUGAR
100 G BUTTER
SHORT CRUST PASTRY – THE EASY WAY:
Throw it all in the blender or food processor and press the button for short periods until the dough has gathered into ball.
Wrap the dough in cling film and press it into a flat ball, place it in the fridge for a minimum of 20 minutes.
Preheat oven to 200 degrees celsius.
Line a 20×20 cm baking mold with aluminum foil. The easiest way is to take two long pieces and place them a cross each other in the mold. Make sure to press them to the corners, this will shape the crust in the square needed for the brownie.
Remove the dough from the refrigerator and roll it out to a 5 mm thickness and a few centimeters more in length and width than 20x20cm. The easiest way is to roll out the dough between two sheets of baking paper sprinkled with a little flour.
If the dough becomes too soft and sticky, place it in the refrigerator again until firm.
Take the shaped foil out of the baking pan and place it on the short crust pastry. Where the foil bends after the mould’s corners can then be used to bend the cold dough up, so that the bottom is flat and the rest of the dough will follow the sides of the mold.
Put the dough into the mould, the baking paper on top goes with it, press the dough gently into the sides and corners and pour baking beans or dried beans on top.
Bake the short crust pastry in the oven for 15 minutes.
Remove the mold from the oven and remove only the beans and baking paper.
Put the mold back into the oven and bake for another 10-15 minutes, until the crust is crisp and golden brown.
Take the crust out of the pan and let it cool completely, before the excess dough pieces are cut off.
Now you should have a nice square base, that fits neatly into the bottom of the square mold.
1 TIN (397G) CARAMELISED MILK
30 G BUTTER
50 G BROWN SUGAR
1 TBSP. FLAKY SALT
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 short crust 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.
135 G DARK CHOCOLATE
175 G BUTTER
300 G SUGAR
1 TSP. VANILLA SUGAR
½ TSP. FLAKY SALT
125 G FLOUR
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 mould.
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.