Hazelnut and caramel brownie
Hazelnut and caramel brownie is a real treat for sweet tooths. Moist, intensely chocolatey cake enriched with crunchy nuts and sweet caramel creates a perfect combination of flavors and textures. This is a dessert that will delight everyone - perfect for special occasions or as a pampering everyday snack.
Hazelnut and caramel brownie recipe
Ingredients
Ingredients for brownies
- 200 g dark chocolate
- 200 g butter
- 250 g powdered sugar
- 3 large eggs
- 150 g flour
- 100 g coarsely chopped hazelnuts
- 200 g whole hazelnuts
- a small pinch of salt
Ingredients for caramel sauce
- 250 g regular sugar
- 80 g butter
- 1/2 cup heavy cream
Instructions
Brownie preparation
Melt the butter in a saucepan with the dark chocolate broken into pieces, being careful not to burn it. Stir until the mixture is uniform and smooth. Remove from heat and set aside to cool.
In a separate bowl, mix the eggs (the eggs should be at room temperature) with the sugar until the mixture is fluffy. Pour the cooled chocolate and butter into the beaten eggs and mix gently until the ingredients are combined.
Sift the flour and add a pinch of salt. Briefly mix with the chocolate mass until a smooth dough is formed. Add the chopped nuts and mix.
Preheat the oven to 160°C (top and bottom). Line a 24x24 cm baking tin with baking paper.
Transfer the dough to the previously prepared baking sheet, spreading it evenly. Sprinkle the top of the dough with whole hazelnuts and press them in lightly.
Place in preheated oven and bake for about 35 minutes. The cake should remain slightly moist in the middle. After baking, cool the brownie in the pan.
Preparing the caramel sauce
Pour the sugar into a heavy-bottomed saucepan and place over medium heat. Do not stir the sugar with a spoon, just gently swirl the saucepan so that the sugar dissolves evenly.
Heat until the sugar is completely dissolved and turns amber. Be careful not to burn it, as it will become bitter.
Once the sugar has dissolved, reduce the heat and carefully add the pieces of butter at room temperature. Stir vigorously until the butter is completely combined with the dissolved sugar.
Gently pour in the warm cream (previously heat it slightly to reduce the temperature difference). The mass may foam and evaporate, so it is worth doing it slowly. Stir the sauce until smooth and uniform. Heat the finished sauce on low heat for another 2-3 minutes to thicken.
Pour the prepared sauce over the cooled cake.
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