French · Dessert
Chocolate Caramel Walnut Bars
A dense, fudgy French-style chocolate brownie base swirled with a quick buttery caramel and studded with toasted walnuts, baked until the edges are set but the centre stays molten-soft. The caramel pools into pockets through the crumb, giving each square a sticky, nutty contrast against the dark cocoa base.
$1
15 minsPrep
24 minsCook
59 minsTotal
MediumLevel
Nutrition per serving
359Calories
4.9gProtein
23gFat
36.6gCarbs
25gSugar
3gFiber
306mgSodium
78mgChol
11.5gSat Fat
185mgPotassium
37mgCalcium
2.4mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Espresso
local
Normandy Cider
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Heat the oven to 170°C (340°F) and line a 10x10cm square tin with baking paper, leaving an overhang on two sides.
2
Melt the butter in a small saucepan, then whisk in the white sugar and cocoa powder until glossy and combined.
3
Off the heat, stir in the melted dark chocolate, then beat in the egg and vanilla extract until the batter turns thick and slightly paler.
4
Fold in the flour and salt just until no streaks remain, taking care not to overmix.
5
Make a quick caramel
melt the brown sugar in a small pan over low heat until it liquefies and turns amber, about 2-3 minutes, then carefully whisk in the warmed cream off the heat until smooth.
6
Pour two-thirds of the brownie batter into the tin, spread level, then drizzle over half the caramel and scatter half the chopped walnuts.
7
Spoon over the remaining batter, smooth the top, then swirl in the rest of the caramel with a skewer and scatter the remaining walnuts on top.
8
Bake for 22-25 minutes until the edges are set and a skewer in the centre comes out with a few moist crumbs.
9
Cool in the tin on a wire rack for at least 20 minutes before lifting out and cutting into 2 squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18g18g All Purpose Flour
- 8g8g Cocoa Powder
- 28g28g Butter, melted
- 30g30g Sugar White
- 22g22g Egg, beaten
- 14g14g Chocolate Dark 70, chopped, melted into batter
- 2g2g Vanilla Extract
- 1g1g Salt
- 14g14g Walnut, roughly chopped
- 16g16g Brown Sugar
- 10g10g Heavy Cream, warmed
