They are exquisite cakes, are very easy to make and are perfect to enjoy with a good steaming coffee. The texture remains softer than the classic ones because white chocolate has a higher percentage of butter.

In this white chocolate version, you can add lemon or orange peel, or cinnamon, to flavour.

INGREDIENTS for 16 pieces (23 x 23 cm pan)

• 200 g of good quality white chocolate • 200 g of sugar • 3 medium whole eggs • 100 g of butter • 70 g of walnuts • 60 g of 00 flour • Grated peel of 1 lemon • 1 abundant pinch of salt

For the caramel sauce:

• 150 g sugar • 100 g fresh liquid cream • 60 g butter • 20 g white chocolate • 2 tablespoons water • 1 teaspoon lemon juice • Walnuts to garnish

PREPARATION

Prepare all the ingredients and keep them handy. Chop the nuts with the robot, avoiding heating them. Also grate the lemon peel, then start preparing the dough.

In a pan melt the butter with the white chocolate, then turn off the heat. Add the lemon peel, stir and allow to cool.

Transfer the mixture to a bowl, add 1 egg at a time and whisk. Also add the sugar and continue to work, until the dough is fluffy and frothy.

Add the walnut flour and incorporate it gently, lastly add the flour and salt, still mixing carefully.

Line the baking sheet with baking paper, pour in the mixture and level. Place in a preheated oven at 180° and cook for approximately 30 minutes. Insert a toothpick to judge the consistency: if it is dry, with crumbs attached, the cake is cooked. Remove from the oven and allow to cool well without removing from the mould.

In the meantime, prepare the caramel sauce. In a pan melt the butter with chocolate, add the cream, bring to a boil by stirring and turn off the heat.

In a saucepan boil the sugar with water and lemon, brown the mixture slightly, then pour it on top of the butter and cream mix. Stir to incorporate it well, then place it back on the heat and boil for a few minutes. Turn off the heat and let the caramel sauce cool.  As the minutes go by it will become firmer. Without removing it from the pan, cut the cake into squares and distribute the caramel sauce on the surface. Allow to stand for 1 hour, after which separate the brownies and level the sauce on the sides.

The  white chocolate and walnut brownies are ready to be enjoyed…but if you can resist until the next day you will find that they taste even better then!

Taken from paneegianduia.it