Рецепт для воскресного завтрака: брауни с арахисом и карамельюFood and receptical for Sunday Breakfast: brownie with peanuts and caramel

The best gift made with your own hands. If painting, knitting and other stitching does not bring you pleasure, cooking something magical chocolate brownie according to the instructions of the chef Molto Buono 2.0 Ilnaz Iskakova make sure you feel the romantic vibes! We offer you to work out this Sunday morning.



Dark chocolate – 350 g
Butter – 230 g
Brown sugar – 320 g
Egg – 200 g
The yolks – 40 gr
Flour – 160 gr


Cream – 160 gr
Sugar – 140 g
Vanilla – 3 oz
Butter – 40 g

Milk ganache:

Milk chocolate – 200 g
Gelatin sheet – 5 g
Cream – 500 gr
Syrup of glucose – 75 g

Peanut praline:

Peanuts salted – 100 gr
Water – 8 g
Sugar – 22 grams

Method of preparation:

1. To cook brownies. Chocolate melt in a water bath with butter. Add the eggs, yolks and sugar. Stir until smooth. Add the flour and stir until dissolved. Put into molds and bake at 160C degrees for 20-25 minutes. Chill in refrigerator and cut into cubes.

2. For homemade caramel to warm the cream with the vanilla and let stand 15 minutes. Of sugar make dry caramel and add the cream in three runs. Boil for 15 seconds. Allow to cool to 40 degrees, add the butter, diced and punching blender.

3. Prepare milk ganache. Soak gelatine in ice water. Squeeze. Cream (300 grams) is heated with glucose, dissolve them in gelatin. Add the chocolate and mix thoroughly. Allow to cool to 35 degrees and pour the remaining 200 grams of cream. Punching blender. Cover with plastic wrap and put into the refrigerator for 8-12 hours. Before using, beat until thick peaks.

4. To prepare peanut praline. In a saucepan combine water with sugar, bring to boil and pour nuts in caramelicious. Cool and punching in a blender to a paste.

5. To connect all the components on the dish before serving.