Millionaire'S Brownie

Made with Azélia 35%

An original recipe by Nicolas Riveau

3 steps

Makes 12 pieces

Recipe Step by Step



115g Blanched whole almonds
115g row pistachios
115g raw pecans
800g brown sugar
670g eggs
760g Dry butter
175g Strong white bread flour

Grind and toast the almonds, pistachios and pecans at 320°F (160°C). Briefly mix together the brown sugar and eggs. Melt the butter and PURE PASTE, and check the temperature is 115-120°F (45-50°C). Incorporate this into your first mixture. Add the sifted flour, the COCOA POWDER, and the ground and toasted nuts.

Salted Butter Caramel

930g Whipping cream
5 vanilla pods
100g glucose de 38/40
930g Caster sugar
250g salted butter

Heat the whipping cream and infuse the vanilla beans. Strain and add more if needed to top up the weight. Add the glucose. Use the sugar to make a dry caramel. Deglaze with the butter. Add the hot cream and cook the mixture at 245°F (118°C).

Crunchy Glaze

25g Blanched whole almonds
25g Raw pistachios
25g Raw pecans
590g GUANAJA 70%
90g Grape seed oil

Toast the nuts. Melt the chocolate at 115°F (45°C). Add the grape seed oil and the chopped nuts. Use at 95°F (35°C).

Assembly and finishing

Make the salted butter caramel and pour out into a 4mm-tall frame on top of a silicone-coated baking mat.
Leave the caramel at a temperature of 65°F (17°C).
Make the brownie mixture and pour 3100g into a low-sided frame.
Bake at 340°F (170°C) for approx. 30 minutes. Freeze.
Once the brownie is frozen, cut into 17 x 4cm rectangles.

Turn out the salted butter caramel and cut into 17 x 11cm rectangles, then place these over the brownie pieces so that they are fully covered.
Place a strip of confectionery dipping paper over the caramel, then apply the crunchy glaze.
Remove the strip of confectionery dipping paper.
Finish off with your own Customized Logo DecorationN. B: Based on your preferences, you can replace the ARAGUANI 100% PURE PASTE in this recipe, in equal proportions, with any one of Valrhona's pure pastes listed below:MACAÉ 100% PURE PASTE (25426)ALPACO 100% PURE PASTE (5569)MANJARI 100% PURE PASTE (5567)TAÏNORI 100% PURE PASTE (5570)