|Triple Chocolate Brownies|
I made these for Steph's 21st Birthday and I understand that they were deemed "the best brownie ever" by all those who ate them. I am thrilled. One of the fun aspects of this brownie recipe testing is discovering all the variations on a basic theme.
I used my basic Triple Chocolate Brownie recipe and then expanded on it. I made my home-made caramel sauce and let it cool to room temperature. I then toasted slightly toasted whole walnuts - they will finish toasting in the oven. Roughly chop the walnuts and set aside.
Make the brownie recipe. Pour into an 8X8 pan lined with parchement paper allowing the parchement paper to hang over the sides (this allows for easy removal of the brownies) Place in the oven for 15 minutes - or before the brownie has really set. Remove the brownie from the oven and swirl in the caramel mixture. Cook for another 15 minutes or until a tootpick comes out slightly moist.
Remove from the oven and add chopped walnuts and cook for another 5 minutes.
Remove from the oven and allow the brownies to cool in the pan for at least 30 minutes. Put the brownies on a plate and refrigerate for another 30 minutes as this will allow the caramel to set.
Cut the brownies with a sharp knive. Plate and serve with some vanilla ice cream.
There is no need to worry about storing them as they will not last.