Carmel Walnut Brownies
Copyright © 2017 – keikos-cake.com – All Rights Reserved
Carmel Walnut Brownies
Published by:
Keikos-cake.com
Ölbergstr. 17
50939 Cologne – Germany
Contact:
[email protected]
Website:
https://keikos-cake.com
http://www.facebook.com/keikos.cake
Copyright © 2017 – keikos-cake.com. All rights are reserved.
No part of this e-book may be reproduced or transmitted in any form without
the written permission of the author, except for the inclusion of brief
quotations in a review.
This e-book is for you, only. Don’t share the e-book or any of it’s content.
Note: This e-book is optimized for viewing on a computer screen, but it
is organized so you can also print it out and assemble it as a book. Since
the text is optimized for screen viewing, the type is larger than that in
usual printed books.
You find the video of making the Carmel Walnut Brownies here:
https://keikos-cake.com/recipes/carmel-walnut-brownies
Note: You must be logged into your member account to view the video.
Butter 120 g (4.2 oz.)
Sugar 130 g (4.6 oz.)
Vanilla sugar ½ teaspoon
Salt 1 pinch
Egg 120 g (4.2 oz.)
Dark couverture 140 g (4.9 oz.)
Flour 60 g (2.1 oz.)
Cocoa powder 20 g (0.7 oz.)
Walnuts 100 g (3.5 oz.)
Chocolate chips 50 g (1.8 oz.)
Caramel
Sugar 50 g (1.8 oz.)
Butter 10 g (0.35 oz.)
Heavy cream 40 g (1.4 oz.)
Fleur de sel 1/8 teaspoon
(sea salt crusts) This recipe is for a 18 cm (7 inches) cake frame.
When using a different size, calculate the
conversion factor with the pan conversion tool:
https://keikos-cake.com/panconversion.html
Line the frame with baking paper.
Sift the flour and cocoa powder twice.
Crush the walnuts and roast them for 10
minutes in your pre-heated oven at 170°C
(338°F).
Mix the butter, sugar, vanilla sugar, and salt.
Beat the egg (to mix egg yolk and whites).
Then add the egg in three steps.
Mix well after each addition and clean the side
of the bowl from time to time.
Melt the dark couverture (over a double boiler)
and mix it into the batter.
Next, mix in the sifted flour and cocoa powder
with a spatula.
Finally, add the roasted walnuts and chocolate
chips.
Spread the batter in the frame.
Bake for 40 minutes in your pre-heated oven at
170°C (338°F).
After baking, let the cake cool down in the
frame.
Caramel
Put the sugar on heat.
Heat the heavy cream in the microwave (not
shown).
Add the butter when the caramel starts boiling.
Take the saucepan away from the heat and
add the hot heavy cream.
Mix well, then also add the fleur de sel (sea
salt).
Let the caramel cool until it thickens.
Drizzle the cake with the caramel.
Trim the sides and cut into nine pieces.
Powder with icing sugar.
You can store the Caramel Walnut Brownies in
an airtight container in the fridge or at room
temperature (20°C) for 7-10 days.
Copyright © 2017 – keikos-cake.com – All Rights Reserved
