Triple Chocolate Walnut Caramel Fudge Brownies

Ingredients for 1 servings:

• 300 g dark chocolate (70%)
• 250 g butter
• 85 g chocolate (caramel chocolate)
• 85 g white chocolate
• 275 g flour
• 1 ½ tsp baking powder
• 6 large eggs
• 1 pinch of salt
• 2 tsp vanilla extract
• 2 tsp caramel powder
• 200 g sugar
• 100 g brown sugar
• 200 g walnuts, slightly broken
• 75 g sugar, for caramelizing
• 1 pinch of salt, for caramelizing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Brownies with triple chocolate and caramelized walnuts

Melt the dark chocolate and butter in a double boiler. Meanwhile, briefly toast the walnuts, then remove from the pan. For the caramel, melt the sugar and salt with 2 tablespoons of water in a non-stick pan over high heat and quickly stir in the toasted walnuts. Then remove from the pan. Sift in the flour and mix in the baking powder. Remove the butter and chocolate mixture from the double boiler and stir in the sugar and brown sugar. Then mix in the eggs, vanilla extract, and caramel powder, stirring well. Then fold in the flour and baking powder, along with half of the caramelized walnuts, the caramelized chocolate pieces, and the white chocolate pieces. Pour the mixture into a deep baking sheet lined with baking paper and smooth the surface. Bake in an oven preheated to 155°C for 45–75 minutes. Note: Baking times vary considerably depending on the oven and the type of chocolate used, as well as its quality and consistency. It’s best to check after 45 minutes with a toothpick; if the batter sticks, the brownies need to bake longer. Once the brownies are out of the oven, sprinkle the remaining caramelized walnuts on top and press down lightly. Let the cake cool completely, possibly in the refrigerator later. Cut into slices before serving.