Black woman between wafers

Delicious Brownie between Wafer Sheets

In every family, there are those recipes that become traditions, and the brownie between wafer sheets is certainly one of them! This dessert is not only a treat for the taste buds but also a perfect way to bring the family together around the table. Whether you enjoy it on a special occasion or simply during a relaxing afternoon, our walnut and caramel brownie will surely delight everyone.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 12

Necessary Ingredients

For the base:
- 100 g butter (choose a quality butter for a richer taste)
- 4 eggs (at room temperature for better incorporation)
- 6 tablespoons sugar (you can adjust the amount according to your preferences)
- 4 tablespoons ground walnuts (you can also use roasted walnuts for a more intense flavor)
- 4 tablespoons flour (whole wheat flour can be used for added fiber)
- 4 tablespoons oil (sunflower oil is ideal, but you can also try olive oil)
- 4 tablespoons cocoa powder (quality cocoa will make a difference)
- 100 mL milk (whole milk will add a pleasant creaminess)

For the caramel:
- 4 tablespoons sugar (brown sugar can be used for a deeper flavor)
- 100 g butter
- 100 mL milk
- 2 tablespoons cornstarch (helps thicken the caramel)
- 2 tablespoons cocoa powder (for a more intense flavor)
- 100 g chopped walnuts (a combination of ground and chopped walnuts adds texture)
- lemon zest and juice (for a touch of acidity that balances the sweetness)
- 2 sheets of wafer (choose thin sheets so they don't overpower the brownie)

Preparing the Brownie

1. Separate the eggs: Start by separating the egg whites from the yolks, making sure no yolk remains in the whites. This step is essential for achieving a perfect foam.

2. Prepare the yolk mixture: In a saucepan, combine the yolks with melted butter, cocoa powder, milk, and oil. Mix well until all ingredients are homogenized.

3. Steam cooking: Place the saucepan over a double boiler and cook the mixture, stirring constantly. It will become creamy and thicken significantly. Once ready, let it cool.

4. Whip the egg whites: In a clean bowl, beat the egg whites with a pinch of salt. When they become fluffy, gradually add the sugar, continuing to beat until you achieve a firm foam.

5. Add the dry ingredients: Gradually fold in the ground walnuts, flour mixed with baking powder, and lemon zest. If desired, you can also add a few tablespoons of chopped walnuts for added texture. Use a spatula to gently mix.

6. Combine the mixtures: Once the yolk mixture has cooled, add it to the egg whites, carefully mixing to maintain the air in the egg whites. This will make the base fluffy.

7. Bake the base: Line a baking tray (24x30 cm) with parchment paper and pour in the brownie mixture. Bake in a preheated oven at 180°C for 40 minutes or until a toothpick inserted in the center comes out clean.

8. Cool the bases: After baking, invert the brownie onto a platter and let it cool completely.

Preparing the Caramel

1. Caramelize the sugar: In a saucepan, place the sugar over low heat and stir continuously. Be careful not to burn it, as the caramel should have a golden color.

2. Heat the milk and butter: In another pot, heat the milk and butter until the butter melts. Gradually add this mixture to the burnt sugar, stirring to avoid crystal formation.

3. Add the cornstarch: Once all the sugar has melted, add the cornstarch mixed with cocoa powder and chopped walnuts. Continue to stir over low heat until you achieve a creamy consistency.

Assembling the Dessert

1. Wafer sheet: On a wooden board, place the first wafer sheet. Spread half of the walnut caramel over the entire surface of the sheet.

2. Add the brownie base: Place the brownie base over the caramel, pressing gently to secure it.

3. Finalize the assembly: Spread the remaining caramel over the brownie base and place the second wafer sheet on top. Press lightly, then place another wooden board and some weights to keep everything in place.

4. Final cooling: Let the dessert cool completely before cutting it into portions. You can store it in the refrigerator for a few hours, which will help the caramel to set.

Serving Suggestions

The brownie between wafer sheets is delicious served plain, but you can accompany it with a scoop of vanilla ice cream or a warm chocolate sauce. A fragrant coffee or fruit tea can perfectly complement this culinary experience. Additionally, a slice of fresh lemon can add a note of freshness.

Nutritional Benefits

This brownie contains ingredients with nutritional benefits, such as walnuts, which are rich in omega-3 fatty acids, vitamins, and minerals. It is important to enjoy this dessert in moderation, as it can be high in calories due to the sugar and butter. Each serving may contain approximately 350 calories, but its delicious taste and unique texture are worth every calorie.

Possible Variations

If you want to experiment, you can replace the walnuts with almonds or pistachios for a different flavor. You can also add chocolate chips to the brownie mixture for an extra burst of flavor. Don't hesitate to put your personal touch on the recipe!

Frequently Asked Questions

1. Can I use a different type of oil?
Yes, but it is recommended to use an oil with a neutral flavor.

2. How can I store the brownie?
Store the dessert in an airtight container in the refrigerator, where it can last up to a week.

3. Can the brownie be frozen?
Yes, but make sure it is well wrapped to prevent freezer burn.

So, gather your ingredients and unleash your creativity in the kitchen! This brownie between wafer sheets recipe will surely become a favorite in your home. Whether you prepare it for a special occasion or simply to treat yourself, every bite will bring joy and warmth to your heart. Happy cooking!

 Ingredients: For the base: 100 g butter, 4 eggs, 6 tablespoons sugar, 4 tablespoons ground walnuts, 4 tablespoons flour, 4 tablespoons oil, 4 tablespoons cocoa, 100 mL milk. For the caramel: 4 tablespoons sugar, 100 g butter, 100 mL milk, 2 tablespoons starch, 2 tablespoons cocoa, 100 g chopped walnuts, lemon zest and juice. 2 wafers.

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