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2 Recipes steps


    Mix the eggs and brown sugar together.
    Melt the butter and GUANAJA, then incorporate into your first mixture.
    Add the sifted flour and COCOA POWDER.
    Add the roughly chopped pecans.
    Pour into a mold and sprinkle with chunks of IVOIRE.
    Bake at 340°F (170°C) for 17 minutes


    185g Heavy cream 36%
    1/2 Vanilla bean
    1 Cinnamon stick
    20g Glucose syrup
    185g Sugar
    50g Salted butter

    Heat the cream and infuse the split and scored vanilla bean along with the cinnamon stick.
    Slowly warm the glucose then progressively add the sugar and heat through to obtain a light caramel.
    Add the salted butter. Sieve the hot infused cream, and add to the mixture.
    Heat to 245°F (118°C).
    Immediately pour into a large bowl and leave to cool until you are ready to assemble.


Make the brownie mixture and bake in a dish or deep tray.
Once the brownie is cooked, cut in half. Once the caramel has cooled, pour over one half of the brownie, then immediately cover over with the second half. Store in the refrigerator then cut into 6 x 6cm squares

Valrhona recipe chocolate caramel brownies