Melt the couverture together with 250 g butter over a water bath. Meanwhile, use the hand mixer to beat the eggs with the brown sugar until they are thick and foamy. First stir in the butter and couverture mixture, then sift in the flour, add a pinch of salt and stir everything well again. Grease a square shape (my measurements are 20 x 28 cm) and pour 1/3 of the dough into it. Then sprinkle this with flour and carefully place the Twix White in rows 0.5-1 cm apart. Then pour in the rest of the mixture and smooth everything out. Bake for 20-25 minutes, then let cool down well and leave in the mold.
For the cream caramel, dissolve the sugar in a saucepan in 2 tablespoons of water over low heat, without letting the mixture boil. Now brush the edges with water and dissolve any remaining sugar crystals, take the stirrer out of the pot and bring the mixture to a boil until the syrup starts to caramelize. When a golden brown color is achieved, deglaze with the cream and immediately stir well with the whisk. Let simmer on low heat for about 10 minutes and then assemble with the cold piece of butter.
Let the caramel cool slightly and then spread it on the brownie plate. It is best to put it in the refrigerator overnight.
Now cut into the plate lengthways so that the cuts run between the Twix rows. Now cut crossways into sections as you like and the next kilos are ready on the scales.
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