Chocolate brownie with whipped caramel

6 servings
12 hours

To begin with, I cook the cream. Soak gelatin in water and leave to swell. Combine the cream (with a fat content of 30%) with oil (with a fat content of 82%) and heat it to a hot state. I pour sugar into a saucepan with a thick bottom and drown until amber, without interfering, but simply rolling from side to side. Important! sugar does not overexpose, otherwise the cream will mustard. When all the sugar is dissolved, pour HOT cream with butter and, without removing from the heat, mix until homogeneously

Remove from the heat and add salt and vanillin. Stir. Filter through a sieve. Let the mass cool slightly and add swollen gelatin. I punch with a submersible blender. I cover the film in contact and put it in the refrigerator for 12 hours to stabilize. After the time has expired, beat with a mixer for 3-4 minutes, until lush, airy. The cream should be homogeneous, pleasant, beautiful color! I already had a more detailed recipe, below in the comments I will leave a reference

Then let's make brownies. Ingredients that will be needed: Butter with a fat content of 82%. Chocolate with a cocoa content of 56%. Sugar, salt. Eggs at room temperature. Categories C1. Alcohol - optional.

Just stir the eggs with sugar and salt with a whisk until smooth.

I pour hot, melted butter over the chocolate and leave it for a few minutes.

Then I mix and such a glossy mass should turn out.

I connect both masses. . . mixing. . .

Then all the flour. . .

And at the very end, alcohol. . .

This is the dough!!! Liquid enough!

Pour into an 18 * 19 mold.

I equate. It is very convenient to do this with such a spoon.

I send to the oven preheated to 170 degrees for 25 minutes.

On top, the crust should be dry. Let me cool down.

I take it out of shape and, in principle, the dessert is already ready for use. Good both on its own and with a ball of vanilla ice cream.

But my idea was different. I cut the edges. . .

I cut into portioned pieces. . .

That's the kind of brownie inside. . .

I lay out the cream on top. . .

Sprinkle with chocolate crumbs. . .

And our incomparably delicious dessert is ready!! I don't even know about its taste. . .

Rich-chocolate, moderately sweet brownie and caramel-creamy, tender, light cream!!! It's so delicious it's just impossible to stop!!