63% Brownie Rounds

Posted by: AUI

Active Time

0 Hour
10 Minutes

Total Time

1 Hour
15 Minutes

Assembly

11.9 oz COUV 63% COINS DRK GARNET 13.2LB (6KG) 336 g COUV 63% COINS DRK GARNET 13.2LB (6KG) (500663) (500663) Qty: 1

7.9 oz Butter 225 g Butter

13.8 oz Granulated sugar 390 g Granulated sugar

7.1 oz Egg 200 g Egg

0.1 oz Original Tahitian Vanilla Beans Tahitensis (Tahiti) 2 g Original Tahitian Vanilla Beans Tahitensis (Tahiti) (596102) (596102) Qty: 1

7.9 oz Bread Flour 225 g Bread Flour

0.1 oz Baking Powder 2 g Baking Powder

7.8 oz Caramel Filling & Flavoring 220 g Caramel Filling & Flavoring (696001) (696001) Qty: 1

22.0 each Straight-Edge Black Cocoa Tartlet, Round, 10 cm 22 each Straight-Edge Black Cocoa Tartlet, Round, 10 cm (004588) (004588) Qty: 1

Coarse salt as Needed Coarse salt as Needed

Melt the couverture coins and butter in the microwave or over a bain-marie and set aside to cool. Whip the sugar, eggs, and scraped vanilla beans at high speed until light and fluffy. Sift together the flour and baking powder. Fold the cooled chocolate mixture into the egg mixture, followed by the sifted dry ingredients. Pipe a layer of the caramel filling into the tart sprinkle with salt, then pipe the brownie on top. Bake at 375ºF/190ºC for10 -15 minutes or until done.