Chocolate brownie with whipped caramel

Step-by-step cooking

1. Step 1:

   

   To start, I prepare the cream. I soak the gelatin in water and leave it to swell. Cream (fat content of 30%) is combined with butter (fat content of 82%) and heated to a hot state. I pour sugar into a saucepan with a thick bottom and heat it to an amber color, without interfering, but simply rolling it from side to side. Important! do not overdo the sugar, otherwise the cream will be bitter. When all the sugar has dissolved, pour in HOT cream with butter and, without removing from the heat, mix until smooth

2. Step 2:

   

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

3. Step 3:

   

   Then prepare the brownies. Ingredients you will need: Butter with a fat content of 82%. Chocolate with a cocoa content of 56%. Flour, sugar, salt. Eggs at room temperature. Category C1. Alcohol is optional.

4. Step 4:

   

   Eggs with sugar and salt just mix with a whisk until smooth.

5. Step 5:

   

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

6. Step 6:

   

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

7. Step 7:

   

   Connecting both masses... I mix ...

8. Step 8:

   

   Then all the flour ...

9. Step 9:

   

   And at the very end alcohol ...

10. Step 10:

    

    That's the dough turns out!!! Liquid enough!

11. Step 11:

    

    Pour into a mold size 18 * 19.

13. Step 12:

    

    Level. It is very convenient to do this with a spoon like this.

14. Step 13:

    

    I send it to a preheated 170 degree oven for 25 minutes.

15. Step 14:

    

    The crust should be dry on top. I'm letting it cool down.

16. Step 15:

    

    I take it out of the mold and, in principle, the dessert is ready for use. It is good both by itself and with a scoop of vanilla ice cream.

17. Step 16:

    

    But my idea was different. Cutting off the edges...

18. Step 17:

    

    Cut into portions...

19. Step 18:

    

    Here's a brownie inside...

20. Step 19:

    

    I put cream on top...

21. Step 20:

    

    Sprinkle with chocolate chips...

22. Step 21:

    

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

23. Step 22:

    

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