Caramel Brownies

• 60 grams Sugar
• 1 tbsp Water
• 60 grams Heavy cream
• 80 grams Caramel
• 80 grams White chocolate
• 50 grams Butter
• 60 grams Sugar
• 2 Eggs (room temperature)
• 80 grams Cake flour
• 2 grams Baking powder
• 40 grams Walnuts

1. Roast the walnuts in a 160C oven for about 10 minutes.
2. Chop very big pieces small.
3. Make the caramel: Combine the sugar and water into a pan and simmer.
4. When the color is about what is shown in this photo, turn the heat off and let it continue cooking in residual heat until it's the color you want.
5. If it gets too dark, it will be bitter.
6. Put the cream in a mug and microwave for about 40 seconds, and add to the pan.
7. Mix well.
8. The caramel sauce is done.
9. Remove 80 g of the sauce into a bowl.
10. Break up the white chocolate into the bowl with the hot caramel sauce, and mix until dissolved.
11. Melt butter in the microwave or over a pan of hot water, and add to the caramel-chocolate mix.
12. Add the beaten eggs sugar the sifted ingredients in that order, mixing between additions.
13. Add the walnuts at the very end, and the batter is done.
14. Pour the batter into a paper-lined cake tin, and bake at 170C for about 20 minutes.
15. Done.
16. Let it cool down completely, and cut up as you like.
17. This photo is from"Moist Rich Brownies"

sugar, water, heavy cream, caramel, white chocolate, butter, sugar, eggs, flour, baking powder, walnuts

Taken from cookpad.com/us/recipes/145496-caramel-brownies (may not work)