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Did someone say dessert?! Here's a delicious salted caramel brownie recipe to satisfy your sweet tooth cravings!
Paysan Breton butter goes remarkably well with this recipe, as do Valrhona Milk Chocolate Feves. We've also added hearty servings of pecan nuts, sugar, eggs, and cocoa powder, along with some fleur de sel.
You'll need flour as well - our chefs recommend using type 55 flour for its whiter color and lower ash content.
Type 55 flour, also known as T55 flour, is best known for being used in baking numerous French delicacies including croissants, puff pastry, and baguettes. The '55' in its name refers to the mineral content that's left behind after burning the flour. When burned, T55 flour leaves behind 0.55% mineral content.
Never over-bake your brownies! The brownies are ready as soon as you see cracks developing on the surface.
Also make sure you line your baking dish, otherwise it is likely that the brownies end up sticking to the tray.
