To make these great brownie cakes, Bobby Fly uses two types of chocolate: bitter and semi-sweet, and a special taste soft, tasty peanut caramel attached to them. friends: 
Time: 2 hours. 20 minutes. Difficulty: medium Quantity: 24-48 pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. fat cream
- 1/4 Art. Sahara
- 1/4 Art. water
- 1/2 peanut butter
- 1 tbsp. l corn syrup (can be replaced with honey)
- A pinch of sea salt
- 1/8 tsp vanilla extract
- 1 tbsp. (230 gr.) Sliced unsalted creamy oils
- 170 gr broken into large pieces of dark chocolate High Quality
- 60 gr broken into large pieces of semisweet chocolate, plus 110 gr.
- 1 tsp instant coffee
- 4 large eggs
- 1.5 tbsp. granulated sugar
- 1/2 tbsp. light brown muscavado sugar (tamper B2 tsp natural vanilla extract measured capacity)
- 2 tsp natural vanilla extract
- 1/4 tsp fine salt
- 1 tbsp. unbleached wheat flour
Recipes with similar ingredients: Cream, Peanut Butter, corn syrup, vanilla extract, dark chocolate, chocolate semisweet, coffee, eggs, brown sugar, flour
Recipe preparation:
- In a small saucepan over low heat, bring cream to boiling. Mix sugar and water and cook in another small stewing over high heat without stirring until mixture the colors of dark amber. Slowly enter, whipping, warm cream, mix until smooth and cook another 1 min. Take it off the fire add peanut butter, corn syrup, sea salt and 1/8 tsp vanilla extract and beat until smooth. Shift to bowl and let the mixture cool and thicken at room temperature about 30 minutes
- Place the grate in the middle of the oven and heat it to 160 ° C. Cover the baking dish with a size of 23×33 cm with foil, leaving additional foil from the side of short edges. Sprinkle foil and mold with a cooking spray.
- Mix butter, dark chocolate, 60 g semisweet chocolate and instant coffee in a medium-sized bowl in a water bathhouse. Melt the chocolate over low heat, stirring frequently, until homogeneity. Remove from heat and let the mixture cool slightly, about 5 min
- In a large bowl, beat the eggs, both types of sugar, until smooth. vanilla extract and salt. Add melted chocolate mixture and beat until the ingredients are completely mixed. Collect dough from the edges of the bowl. In two passes, enter the flour (the dough will become thick). Add the remaining 110 g of semisweet chocolate.
- Put half of the dough in the prepared form and smooth. WITH spread peanut caramel slices with a tablespoon on top of the dough for every 5 cm of surface. Put it out carefully remaining dough and smooth over the caramel. Flatten surface and lay the remaining caramel portionwise on top. WITH with a butter knife, make curls of peanut butter to create a marble effect.
- Bake for about 23-25 minutes, until the top is set, but still stays soft, the edges should swell and begin to lag behind the sides forms. The toothpick inserted in the center should be sticky (not be afraid! one of the secrets of a soft fondant texture brownies – cakes need a little bit of rest). Put the form on grill to cool completely.
- To gently slice the cake, put the shape in front of it refrigerator for about 20 minutes. Use foil to remove the cake from forms. Carefully remove the foil and lay the brownies on a large chopping board. With a large sharp knife, cut the cake into 48 squares. (Brownies can be stored in an airtight container when room temperature for 3 days, they can also be frozen for 2 weeks, wrapped well.)
