Pour les brownies:<\/p>\n
Pour le caramel:<\/p>\n
Pr\u00e9paration du caramel<\/em><\/p>\n Dans une casserole, faire chauffer doucement le sucre bien r\u00e9parti\u00a0sans trop remuer. Quand il commence \u00e0 devenir plus clair et collant, augmenter un peu le feu pour le faire caram\u00e9liser. Sit\u00f4t qu\u2019il a\u00a0une belle couleur dor\u00e9e, retirer du feu et ajouter le beurre sal\u00e9 en petits morceaux (attention, le beurre va entrer en \u00e9bullition).\u00a0Bien remuer \u00e9nergiquement (sans se br\u00fbler!) jusqu\u2019\u00e0 ce que le beurre soit bien absorb\u00e9.<\/p>\n Ajouter\u00a0ensuite doucement la cr\u00e8me en remuant. Remettre \u00e0 feu doux jusqu\u2019\u00e0 ce la cr\u00e8me\u00a0soit\u00a0 compl\u00e8tement\u00a0absorb\u00e9e et que le caramel soit bien r\u00e9gulier. Monter le feu et laisser \u00e9paissir quelques minutes (on doit sentir que la cr\u00e8me est devenue \u00e9paisse.<\/p>\n Verser le caramel dans un pot \u00e0 confiture, refermer, et laisser refroidir. Apr\u00e8s 2-3 heures il aura obtenu sa consistance solide de p\u00e2te.<\/p>\n Pr\u00e9paration des brownies<\/em><\/p>\n Pr\u00e9chauffer le four \u00e0 180\u00b0C. Recouvrir un plat \u00e0 gratin (20x30cm) de papier sulfuris\u00e9 graiss\u00e9 avec du beurre puis saupoudr\u00e9 de farine (afin que les brownies adh\u00e8rent au plat de fa\u00e7on homog\u00e8ne mais se d\u00e9tachent \u00e9galement facilement). Faire fondre le chocolat au micro-onde, ainsi que le beurre, \u00e0 intervalles d\u20191 minute et en m\u00e9langeant \u00e0 la cuill\u00e8re entre deux intervalles. Cela permet d\u2019\u00e9viter que le chocolat d\u00e9j\u00e0 fondu durcisse, et aide le chocolat encore solide \u00e0 fondre. M\u00e9langer le chocolat, le beurre et le beurre de cacahu\u00e8tes. Ajouter le sucre, les oeufs et la vanille, m\u00e9langer. Ajouter la farine et le sel, m\u00e9langer.<\/p>\n Etaler la moiti\u00e9 de la p\u00e2te dans le plat et aplanir la surface de la p\u00e2te. Chauffer pendant 18 min puis sortir du four (en le laissant allum\u00e9), et laisser les brownies refroidir pendant 20 min.<\/p>\n Grossi\u00e8rement couper les noix de p\u00e9can en morceaux et les toaster \u00e0 la po\u00eale (sans la graisser pr\u00e9alablement). Les \u00f4ter du feu une fois qu\u2019ils ont l\u00e9g\u00e9rement bruni. R\u00e9pandre presque toutes les p\u00e9pites de chocolats, 20 cl de caramel et la moiti\u00e9 des noix de p\u00e9can sur les brownies pr\u00e9-cuits. Ajouter la deuxi\u00e8me moiti\u00e9 de la p\u00e2te, cuill\u00e9r\u00e9e par cuill\u00e9r\u00e9e (cela permettra \u00e0 la couche de p\u00e2te d\u2019\u00eatre plus \u00e9gale), et aplanir la surface. Verser 20 cl de caramel sur les brownies puis faire des vagues dans la p\u00e2te avec un couteau histoire de m\u00e9langer un peu le caramel \u00e0 la p\u00e2te (mais pas trop!) et de rendre le tout plus esth\u00e9tique. R\u00e9pandre le reste des p\u00e9pites de chocolat et des noix de p\u00e9can par-dessus ce doux m\u00e9lange.<\/p>\n Cuire au four pendant environ 20 min, tester la cuisson avec un cure-dent qui doit ressortir de la p\u00e2te sec mais avec quelques morceaux humides qui y collent. Sortir les brownies du four et les faire refroidir sur une grille avant de d\u00e9couper et servir. Les brownies sont parfois plus faciles \u00e0 couper lorsqu\u2019ils ont refroidis et qu\u2019ils ont \u00e9t\u00e9 r\u00e9frig\u00e9r\u00e9s pendant une ou deux heures. Retirer le papier sulfuris\u00e9, couper les brownies en carr\u00e9s individuels et conserver dans un r\u00e9cipient herm\u00e9tique.<\/p>\n Source:\u00a0http:\/\/www.potes-au-feu.ch\/2016\/02\/salidou-caramel-au-beurre-sale.html<\/a>,\u00a0https:\/\/www.melskitchencafe.com\/caramel-brownies\/<\/a><\/small>\u00a0et\u00a0https:\/\/www.melskitchencafe.com\/chocolate-peanut-butter-brownies\/<\/a><\/small><\/p>\n English version<\/p><\/blockquote>\n For the brownies:<\/p>\n For the caramel filling: MISSING HERE: FRENCH CARAMEL (SALIDOU)<\/p>\n Preheat the oven to 350? F. Line a 9\u00d713-inch baking pan with foil and grease the foil well with butter or cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven (keep the oven on!) and let the brownies cool for 20 minutes.<\/p>\n Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside. To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture.<\/p>\n Immediately spread the caramel mixture over the bottom brownie layer. Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel). Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer.<\/p>\n Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.<\/p>\n Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.<\/p>\n Notes<\/em> Source:\u00a0https:\/\/www.melskitchencafe.com\/caramel-brownies\/<\/a><\/small><\/p>\n Peanut butter brownies<\/em><\/p>\n Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch aluminum\/metal pan and set aside.<\/p>\n In a large bowl, whip the butter and peanut butter together with an electric mixer until smooth and creamy, 1-2 minutes. Add the sugar and mix well. Add the eggs and vanilla and mix until combined. Stir in the cocoa until the mixture is smooth and no dry streaks remain.<\/p>\n Add the flour, baking powder and salt. Stir once or twice (there will still be dry spots) and then add the chocolate chunks or chips. Stir until no dry streaks remain; the batter will be thick.<\/p>\n Spread the batter evenly in the pan.<\/p>\n Bake for 20-24 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Don\u2019t overbake!<\/p>\n Let the brownies cool completely in the pan. Cut into squares and serve chilled or at room temperature. The baked and cooled brownies freeze well.<\/p>\n Notes<\/em>\n
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\nI found that an hour or so of chilling the brownies after they had cooled completely helped the caramel layer set up and become more pronounced.<\/p>\n\n
\nI\u2019ve only ever used Dutch-processed cocoa powder in this recipe (the Ghirardelli Majestic brand \u2013 I\u2019ve given suggestions for other brands up in the post), but Linda, who gave me the recipe says she uses natural, unsweetened cocoa all the time with great results (and she did win a bake-off after all!). Dutch-process cocoa will give the brownies a deeper, more mellow flavor \u2013 but it sounds like either will work!<\/p>\n