Brownie, nuts and caramel in one. Guests will reach for another piece

Imagine a cake that is tempted by the very appearance. In chocolate pychota, attention is given to a distinct taste The bottom of the brownie, on which a creamy layer of peanut butter and crunchy pecans is based. That’s not all, it still spills on top Sweet, velvet layer of caramelwhich was made of a combination of dissolved candies with a cream maker. Before serving, the whole must be thoroughly cooled so that the flavors bite and the consistency is perfect.

Each piece of dessert melts in the mouth – the brownie is moist, the nutty mass adds lightness and crunchiness, and the caramel topping makes chocolate pychotka a real feast for the palate for gourmands. This cake is perfect for weekend meetings when we want to feel a sweet pleasure without remorse. Served in portions, it fits perfectly with your favorite coffee.

Ingredients:

Cake:

• 340 g of dark or half -haired chocolate,
• 320 g cukru,
• 230 g of butter,
• 180 g of wheat flour,
• 4 eggs in size L or XL,
• a spoon of vanilla extract,
• 1/2 teaspoon of salt.

Nut layer:

• 100 g of peanut butter,
• 50 g pecans.

Caramel layer:

• 400 g of caramel candies,
• 50 g cream 36%.

Method of performance:

Prepare the cake. Insert chopped chocolate and chopped butter into a heat -resistant bowl. Heat the whole in the microwave, at intervals every minute until the chocolate dissolves. Mix until smooth. Add sugar, eggs and vanilla. Beat the whole with a mixer to combine the ingredients. Pour in flour and salt. Mix to connect.

Place the baking mold with dimensions of 25×35 with baking paper. Spread the dough evenly in it and put the whole in the oven preheated to 180 degrees Celsius for about 25 minutes. Remove and leave to cool for about 20 minutes.

Prepare a nut layer. On the cooled down, spread with a thin layer of peanut butter. Then evenly put the pecans in it and pour the whole butter. If it is very stiff, you can heat them gently to make them spread easier. Put the dough in the fridge for about an hour.

Prepare the caramel layer. Place the caramels and cream in a pot and heat gently, stirring constantly, until dissolved. Remove the whole from the heat and leave to cool. Pour the top of the cake with caramel coating.

Cut the chocolate pychot in squares and serve after completely cool.

Source: NowowoPuje.pl