Chocolate brownies with caramel and walnuts

7 servings

90 minutes

Chocolate brownies with caramel and walnuts are an exquisite dessert combining the rich taste of chocolate, the gentle sweetness of caramel, and the crunchy notes of walnuts. Brownies, which appeared in the USA in the late 19th century, quickly gained popularity due to their moist and rich texture. In this recipe, the caramel layer plays a special role by adding depth of flavor and pleasant softness. The nuts provide contrast, highlighting the richness of the chocolate batter. This dessert is perfect for cozy home evenings as well as festive tables. Serve brownies slightly warm so that the caramel remains soft and the chocolate melts pleasantly in your mouth. It pairs excellently with vanilla ice cream or a cup of strong coffee, creating true delight for sweet lovers.

Energy value per serving

• Calories: 698.7
• Proteins: 8g
• Fats: 47.5g
• Carbohydrates: 60.4g

Ingredients

• Butter: 250 g
• Milk chocolate: 150 g
• Sugar: 150 g
• Chicken egg: 3 pc
• Walnuts: 65 g
• Wheat flour: 0.5 glass
• Vanilla sugar: 1 tsp
• Baking powder: 1 tsp
• Salt: pinch
• Little toffees: 30 pc

Cooking steps

1. Put butter and chocolate in a small saucepan. Melt it over low heat while stirring. You should get completely smooth melted chocolate.

   Required ingredients:

   • Butter: 250 g
   • Milk chocolate: 150 g

2. Cool the melted chocolate with butter to room temperature.

3. In a separate bowl, whisk together the eggs, sugar, and vanilla sugar. Add the melted chocolate and mix everything well until fully combined. Chop the nuts and add them to the batter.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 150 g
   • Vanilla sugar: 1 teaspoon
   • Walnuts: 65 g

4. Add flour, baking powder, and a pinch of salt to the chocolate mixture. Mix everything well. The dough should be uniform and smooth.

   Required ingredients:

   • Wheat flour: 0.5 glass
   • Baking powder: 1 teaspoon
   • Salt:  pinch

5. Grease the baking pan with butter, sprinkle with flour, and shake off the excess. Or simply line the bottom with parchment paper greased with butter.

   Required ingredients:

   • Butter: 250 g
   • Wheat flour: 0.5 glass

6. Pour exactly half of the batter into the prepared mold and place it in the refrigerator.

7. Put all the caramels in a small saucepan, add a small amount of hot water (2-3 tablespoons), place on the heat and stir constantly to melt the caramels. You should get a smooth hot caramel sauce.

   Required ingredients:

   • Little toffees: 30 pieces

8. Cool it for five minutes, take the half-filled mold out of the fridge, and carefully pour all the caramel over it. Put it back in the fridge for another half hour.

9. Take the caramel dough out of the fridge and carefully pour the second layer of dough over the caramel layer, spreading it evenly across the surface if necessary with a silicone spatula or spoon.

10. Bake the brownies in an oven preheated to 180 degrees for 40 minutes, or until fully cooked. Check for doneness with a toothpick. It is very important not to overbake the brownies — they should be very soft and moist.

11. Cool the brownies slightly and cut them just before serving.