Brownies with caramel and sea salt

Brownies are soft, deliciously creamy and actually good for any time of the day. And then this version with caramel is not to be missed at all.

Voorbereiding 25

Bereiding 40

Totale tijd 1 5

Course: Pastry

Cuisine: American

Keyword: brownie, Caramel

Porties: 0

Preheat the over to 180 degrees.
Toast the walnuts and/or hazelnuts in a dry pan. Shake them occasionally and turn off the heat when they are slightly colored. Then roughly chop them on a board and set aside.
Grease a 20 cm square tin and line with baking paper. Leave two sides free of paper.
Melt the butter and chocolate in a bain-marie. Then let it cool down a bit.
Separate 1 egg into yolk and egg white.
In a bowl with the mixer, beat the two eggs and the egg yolk of the third egg, sugar, salt and vanilla extract until smooth, almost liquid, airy. Mix well.
When the chocolate-butter mixture has cooled down, add it to the egg mixture. It must remain light.
Then add the flour, the baking powder and cocoa powder and at the end the chopped nuts.
Preheat the oven on 180 degrees Celcius
Pour into the prepared tin and bake in the oven for 40 minutes. The inside remains creamy but should be slightly set. Cook for a few more minutes if necessary.
Remove from the oven, let cool, then remove the brownie from the pan with the baking paper and let it cool on a wire rack.

Add the sugar and water to a saucepan and cook until golden brown. Stick with it!! If the substance is too light, it has no taste. If it gets too dark, it's bitter.
Add the whipped cream/vegetable cream. Be careful as it is very hot and will splash. Stir everything until smooth.
Add the butter and sea salt (leave a little to put on top) and stir well. Let the caramel cool, but do not let it get completely cold.
Pour the caramel over the brownie on the rack and smooth it out with a palette knife or spoon. It is useful if you place a sheet of baking paper under the grid, so that your entire counter is not covered with caramel. Finally, divide the remaining sea salt flakes over the caramel.
Tip! I turn the brownie over before tossing it with the caramel because the bottom is straight and smooth and the top is a little concave in the middle. That gives a nicer result.