Twix White – Brownies with cream caramel topping

Ingredients for 1 servings:

• 250 g dark chocolate coating
• 250 g butter
• 200 g brown sugar
• 5 eggs
• 125 g flour
• 1 pinch of salt
• 100 g sugar
• 200 ml cream
• 25 g butter, cold
• 6 sweets (Twix White)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

nice and gooey – caramelized, makes about 24 brownies

Preheat the oven to 165°C fan/convection oven. Melt the chocolate coating along with 250g butter over a bain-marie. Meanwhile, beat the eggs and brown sugar with a hand mixer until thick and foamy. First, stir in the butter-chocolate coating mixture thoroughly, then sift in the flour, add a pinch of salt, and mix everything well again. Grease a square baking dish (mine is 20 x 28 cm) and pour in 1/3 of the batter. Dust the dish with flour and carefully place the Twix Whites on top in rows, spacing them 0.5-1 cm apart. Then pour in the remaining batter and smooth everything down. Bake for 20-25 minutes, then let it cool completely and leave in the dish. For the caramel, dissolve the sugar in 2 tablespoons of water in a saucepan over low heat, without letting the mixture boil. Now brush the edges with water, dissolving any remaining sugar crystals. Remove the mixer from the pan and bring the mixture to a boil until the syrup begins to caramelize. When it has reached a golden brown color, deglaze with the cream and immediately stir well with a whisk. Continue to simmer over low heat for about 10 minutes and then mount with the cold piece of butter. Allow the cream to cool slightly and then spread on the brownie sheet. It is best to refrigerate overnight. Now cut the sheet lengthwise so that the cuts run between the rows of Twix. Now cut crosswise into slices if desired and the next kilos on the scales are done.