Walnut and caramel brownies

Ingredients

• 250 g bittersweet chocolate
• 50 g bittersweet chocolate
• 220 g margarine or butter
• 1 pinch of salt
• 120 g sugar
• 100 g brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 170 g flour
• 1 pinch of baking powder
• 200 ml unsweetened cream
• 150 g milk caramels
• 120 g walnuts

Preparation

1. Set a bowl over a saucepan of gently simmering water. Melt 250 g of chocolate, broken into pieces, with the margarine or butter and a pinch of salt, about 8 minutes, stirring until smooth. Leave to cool for 5 minutes. 2. Beat the white sugar, brown sugar and eggs at high speed for 3 minutes, until the mixture lightens in color. Add the vanilla extract and melted chocolate, then fold them in with a whisk or spatula. 3. Add the flour and baking powder and mix until smooth. Pour about three-quarters of the batter into a 23 x 23 cm pan lined with baking paper. Bake in an oven preheated to 180°C for 20 minutes, until the surface is set but still soft. 4. While the base bakes, put the cream and caramels in a saucepan and heat for 5 minutes, stirring until melted. Remove the pan from the heat and stir in 60 g of coarsely ground walnuts, leaving some visible pieces. 5. Cut the remaining 50 g of chocolate into small cubes. Toast the remaining 60 g of walnuts in a dry pan for 4 minutes, until lightly colored. 6. Take the base out of the oven and spread the walnut caramel over it. Add the remaining batter on top, then sprinkle with the chocolate pieces and toasted walnuts. 7. Bake for another 25 minutes at 180°C, until the surface is set and the edges are lightly browned. Leave to cool for 30 minutes before cutting into 14 pieces.