Brownie with caramel

Name: Brownie with caramel
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 200 g Whipped cream; 150 g + 350 g sugar; 2 TABLESPOONS + some + 250 g butter; 7-10 Tbsp some + 65 g flour; 250 g Dark chocolate; 80 g Cocoa; 1 TEASPOON Baking Powder; 4 Eggs (Gr. M); 7-10 Tbsp Salt; 100 g Hazelnut kernels

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

200 g Whipped cream
150 g + 350 g sugar
2 TABLESPOONS + some + 250 g butter
7-10 Tbsp some + 65 g flour
250 g Dark chocolate
80 g Cocoa
1 TEASPOON Baking Powder
4 Eggs (Gr. M)
7-10 Tbsp Salt
100 g Hazelnut kernels

Directions

1
Heat 200 g cream. Caramelise 150 g sugar. Carefully stir in hot cream and 2 tablespoons of butter, bring to the boil and simmer for about 5 minutes until the caramel is creamy. Remove from the heat and let it cool down.
2
Grease a springform pan (26 cm Ø) and dust with flour. Roughly chop the chocolate and put 50 g aside. Melt the rest of the chocolate and 250 g butter in a saucepan over low heat.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Mix cocoa, 65 g flour, baking powder and 350 g sugar in a bowl. Fold into the chocolate mixture. Beat the eggs and 1 pinch of salt with the whisk of the mixer for approx. 5 minutes until thick and creamy, stir into the chocolate dough.
4
Fill half of the dough into the mould. Pre-bake in the oven for about 15 minutes. Take out and let it cool down a little. Coarsely chop the nuts and spread them on the dough. Put 2-3 tbsp. caramel aside, spread the rest on the dough, leaving about 1 cm of edge free.
5
Sprinkle with the rest of the chopped chocolate. Spread the rest of the dough on top. Continue baking at the same temperature for about 20 minutes.
6
Let the brownie cool down. Cut into pieces and sprinkle with remaining caramel. Serve with a fruit salad of oranges and physalis.