Summary

Ingredients

• 300 g chocolate, dark (70%)
• 250 g butter
• 85 g chocolate (caramel chocolate)
• 85 g chocolate, white
• 275 g flour
• 1 ½ teaspoon baking powder
• 6 large egg (s)
• 1 pinch (s) salt
• 2 teaspoons vanilla extract
• 2 teaspoons caramel powder
• 200 g suar
• 100 g suar, brown
• 200 g walnuts, lihtly broken
• 75 g suar, for caramelizin
• 1 pinch (s) salt, for caramelizing

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Instructions

1. Melt the dark chocolate and butter in a double boiler. At the same time, briefly toast the walnuts, then remove them from the pan. Melt the sugar and salt for the caramel with 2 tablespoons of water on a high flame in a non-stick pan and quickly stir in the roasted walnuts. Then take it out of the pan.
2. Sift the flour and mix in the baking powder. Remove the butter and chocolate mixture from the water bath and stir in the sugar and brown sugar. Then mix in the eggs, vanilla extract and the caramel powder, stir well! Then fold in the flour with the baking powder and half of the caramelized walnuts, the caramel chocolate in pieces and the white chocolate in pieces.
3. Pour the mixture into a deep baking tray lined with baking paper and smooth it out. Bake in the oven preheated to 155 ° C for 45 - 75 minutes. Attention: The baking time varies considerably depending on the oven and the choice of chocolate, its quality and consistency. It is best to check with the stick test after 45 minutes. If the dough sticks, the brownies have to bake some more.
4. When the brownies are out of the oven, spread the remaining caramelized walnuts on top and press down lightly. Let the cake cool down very well, later in the fridge if possible. Cut into slices before serving.