I’ve been experimenting with my brownie with salted caramel. This time I topped the cake with a solid layer of soft caramel. Then the brownie itself is filled with delicious walnuts and extra chopped chocolate, so you also get a little crunch in the soft and fudgy brownie.
WALNUT AND CARAMEL BROWNIES
135 G DARK CHOCOLATE
175 G BUTTER
300 G SUGAR
1 TSP. VANILLA SUGAR
½ TSP. FLAKY SALT
125 G FLOUR
100 G WALNUTS
100 G CHOPPED DARK CHOCOLATE
Preheat the oven to 175 degrees celsius.
Line and butter a 20 cm spring mould with baking paper to prevent the brownie from sticking.
Roughly chop 135 g chocolate and melt it along with the butter. Stir until it’s a sleek, shiny mass, this is best done with a whisk.
Beat in sugar and then the eggs, one at a time.
Add the vanilla and salt, and finally fold in flour with a rubber spatula.
Add walnuts and 100 g chopped dark chocolate to the batter.
Pour the batter into the mould and smooth out the surface.
Bake the brownie in the middle of the oven for about 30 min. The brownie shouldn’t be too jiggly in the middle.
Allow the brownie to cool.
100 G HEAVY CREAM (38%)
50 G SUGAR
60 G GLUCOSE SYRUP
70 G VALRHONA DULCEY CHOCOLATE 32%
1/4 TSP. FINE SALT
2 TSP. VANILLA SUGAR
50 G COLD BUTTER
SEA SALT FLAKES
Mix all ingredients except the butter and salt in a saucepan, bring it to a boil and let it cook until thickened, about 10 minutes.
Remove the pan from the heat and mix in the butter and fine salt.
Spread the warm caramel fudge on top of the brownie, sprinkle with sea salt flakes and place it in the refrigerator for at least five hours before serving – preferably overnight.
Remove the brownie from the fridge at least 2 hours before serving, so that it is not too cold, firm and heavy.
20 G VALRHONA DULCEY 32%
VALRHONA CRUNCH PEARLS
Melt the chocolate and pour it into a cornet or small piping bag and decorate the top og the brownie with stripes of chocolate.
Decorate with pearls and serve.