A teeni tiny piece of heaven…… decadent, chocolaty and ultimate….. Try now 😀
- ¾ cup of All Purpose Flour
- ¾ cup of Cocoa Powder
- ½ cup of Unsalted Butter, at room temperature
- 1 cup of Granulated Sugar
- 3 Eggs
- ¼ tsp of Salt
- 2 tsp of Vanilla Extract
- 1 cup of Chopped Walnuts
- 1 cup of White Chocolate Chips
- 1 cup of Semisweet Chocolate Chips
- 2/3 cup of Caramel Sauce (Ayesha’s Kitchen recipe/ Store bought)
- ½ tsp of Instant Espresso Powder
-Grease a square non-stick brownie pan and line the sides and the bottom with baking paper.
-Preheat oven to 175 degrees Celsius.
-Combine all-purpose flour, cocoa powder, salt and coffee granules in a bowl and sift it. These are your dry ingredients.
-Now in a big mixing bowl cream butter and sugar with spatula or you can use electric hand mixer to do this job for you.
-Switch to hand whisk and whisk in one egg at a time until the mixture is creamy in texture. Add vanilla and your sifted dry ingredients.
-Whisk until the mixture is combined (DO NOT OVER MIX, WE DON’T WANT BREAD DOUGH).
-Divide the mixture into two parts.
-Pour one part into the greased pan, making it even.
-Now in a separate bowl combine your chocolate chips and walnuts and spread them over the brownie batter in the pan. Pour over some caramel sauce.
-Now lay the layer of the other part of the brownie mixture on the caramel and nuts. Patiently, spread it as even as possible. Please make sure all the caramel and chocolate is covered.
-Bake for 30 – 35 minutes (depending on the oven).
-Take it out and let it cool completely for 30 – 40 minutes because we have caramel inside and if we will cut the pieces now it’s going to be a runny mess.
-Peel off the baking paper and cut it into squares. (Probably 9 squares)
-Serve as it is with tea or coffee and if you are like me (don’t drink coffee or tea), serve it with a side of your favourite ice cream, some whipped cream and strawberries or any other berries.