Dark chocolate and caramel brownies

Steps:

• Mix the eggs and brown sugar together.
• Melt the butter and Guanaja 70% dark chocolate or Caraïbe 66% dark chocolate, then incorporate into your first mixture.
• Add the sifted flour and cocoa powder.
• Add half of the roughly chopped nuts.
• Pour into a rectangle pan and sprinkle with the remaining chopped nuts.
• Bake at 340°F (170°C) for 17 minutes.

Steps:

• Heat the cream and infuse with the split and scraped Norohy Madagascar vanilla bean.
• Slowly warm the glucose, then progressively add the sugar and heat to obtain a light caramel.
• Add the salted butter. Strain 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.

Prep time: 10 min

Rest time: until the caramel hardens

Steps:

• 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.