Brownies with Caramel Sauce

Name: Brownies with Caramel Sauce - Izabela G.
Ingredients: For the caramel: 75 g unrefined demerara sugar; 50 ml cream (between 20; 30%; it is important to have a high fat content); 30 g butter (80; 82%); 1/8 teaspoon sea salt or pink (Himalayan). For the dough: 100 g butter (80; 82%); 250 g unrefined Muscovado sugar (brown with molasses); 70 g honey; 270 g 70% dark chocolate (without lecithin or vegetable fats); 4 organic eggs; 70 g white wheat flour without raising agents.

Desert - Brownies with Caramel Sauce by Izabela G. - Recipia

To prepare a delicious caramel brownie recipe, we will start by making the caramel. In a saucepan, evenly distribute the sugar, making sure not to leave any uncovered areas. Place the saucepan over low heat and watch as the sugar slowly begins to melt. It is essential not to stir the mixture to avoid the formation of crystals. When you see that the sugar on the edges has started to melt, gently move the saucepan to help combine it with the rest of the crystallized sugar. Once all the sugar has turned into a golden liquid, let it boil for a few more seconds, then remove it from the heat. Gradually add a little cream, stirring with a spatula. After incorporating this first portion, gradually add the remaining cream, continuing to stir to achieve a homogeneous mixture. Finally, add the butter and mix well until it completely melts. Set the caramel mixture aside to cool. In another saucepan, add the ingredients for the dough: honey, sugar, and butter. Let them melt over low heat, stirring periodically to prevent sticking. Once they have completely dissolved, remove from heat and add the chopped chocolate. Mix well until the chocolate turns into a fine paste. Let it cool for a few minutes. In a separate bowl, beat the eggs with the vanilla essence, then incorporate them into the cooled chocolate mixture. Add the flour, carefully integrating it to achieve a fine and homogeneous dough. Prepare a heat-resistant dish (no larger than 20cm x 30cm) by lining it with baking paper on all sides. Preheat the oven to 160°C (gas 3). Pour the dough into the dish, spreading it evenly, then add the caramel on top, creating shapes with the help of a fork. Bake for 15 minutes, then remove the dish from the oven and let it cool completely. Cover the dish with plastic wrap and refrigerate overnight or for at least 5-6 hours. Although it is tempting to taste immediately, the wait will definitely be worth it. When you are ready to serve, cut the brownies into portions, moistening the knife slightly after each cut to achieve clean edges. Before serving, let the portions come to room temperature for 15-20 minutes. If the caramel has hardened, feel free to heat it for a few seconds in the microwave, stir, and pour it back over the brownies to add a delicious touch of moisture. This recipe will surely become everyone's favorite!