Butter – 220 gr.
Chocolate – 150g (1.5 bars)
Eggs – 3 pcs.
Sugar – 225 gr.
Vanilla sugar – 1 tsp.
Pecan nut – half a cup
Flour – half a cup
Salt – a pinch
Toffee – one cup (about 25-30 pcs.)
Hot water – 2 tbsp.
Delicate chocolate brownies with a crispy crumbly crust and warm caramel inside. Real American classic at its best. The big secret is the real stretchy caramel in the middle. How did it get there? That’s the question everyone will ask you without exception. The secret is in the toffee. Perfect here is the simplest butterscotch “kitty kitty,” which everyone knows. In our kitchen, everyone has nicknamed this dessert “brownie kitty kitty.” In the American tradition, you can add pecans to these brownies, but the taste is no different if you use walnuts as well. Or you can skip the walnuts altogether.
If you serve these brownies hot with a scoop of caramel or vanilla ice cream and pour caramel sauce on top you have a restaurant-worthy dessert. But they are also delicious when served plain and cold.
1 Preheat the oven to 180-200 degrees.
2 Grease a baking dish with butter, sprinkle with flour and shake off any remaining flour. Or simply line the bottom with buttered parchment paper.
3 Put the butter and chocolate in a small saucepan. Stir and melt over a low heat. You should get a perfectly homogeneous melted chocolate.
4 Cool the melted chocolate and butter to room temperature.
5 In a separate bowl, whisk together the eggs, sugar and vanilla (you can use vanillin, vanilla sugar or vanilla essence). Add the melted chocolate and mix very well until completely homogeneous. If desired, chop the nuts and add them to the batter).
6 Add the flour and a pinch of salt to the chocolate mixture. Mix everything very well. You should get a homogeneous and smooth dough.
7 Pour exactly half of the batter into the prepared mold and place it in the refrigerator.
8 Put all the toffees into a small saucepan, add a small quantity of hot water, place on a fire, and constantly stirring, melt the toffees. Add another tablespoon of water if needed. You should have a smooth hot caramel sauce.
9 Let it cool for five minutes, remove the mold with half of the dough from the refrigerator, and carefully pour all of the caramel onto it. Put it away in the refrigerator for another half hour.
10 Take the dough and caramel out of the refrigerator and carefully pour a second layer of dough over the layer of caramel, spreading the second layer of dough over the entire surface with a silicone spatula or spoon as needed.
11 Set the mold aside for about 10 minutes to allow the dough to come to room temperature.
12 Bake the brownies in a hot oven for 40 minutes, or until completely cooked through. You can check if the brownies are ready by poking them in the middle with a toothpick – if the wooden toothpick comes out dry, without any raw dough residue, they are ready. It is very important not to over-dry the brownies as they should be very tender and moist.
13 Let the brownies cool slightly and slice just before serving.
