• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Polka Dotter

Baking a bit of beauty into every day

  • Home
  • About
  • Recipe Index
  • Food Photography and Styling
  • FAQ
  • Contact

Chocolate Walnut Brownies with Salted Caramel Frosting

July 29, 2016 by Salma Leave a Comment

Chocolate Walnut Brownies with Salted Caramel FrostingIf you’re looking for the ultimate brownie indulgence, this is it. Moist and rich, these dense, slightly chewy brownies are one of my most requested baked goods. The recipe is based on a childhood favourite, but I gave it a makeover for special occasions using a mini cheesecake pan for neat little individual brownies, and then frosted them with salted caramel swiss meringue buttercream.

If you are short on time, you can simplify the recipe and indulge in a little extra chocolatey goodness by frosting them with a dark chocolate ganache instead of buttercream. And if you aren’t partial to walnuts, you can substitute them for your favourite nut, or leave them out all together.

Baking Notes
(1) If this is your first time making Swiss Meringue Buttercream or you encounter any problems while making it, I would highly recommend you refer to my post on Swiss Meringue Buttercream Basics.

(2) I would recommend making a batch of this delicious homemade salted caramel sauce for the frosting ahead of time, although you can use a good quality salted caramel sauce from your local specialty food store instead.

(3) If you’re uncertain about whether or not your brownies are done, remember that an underdone brownie is always preferable to an overdone brownie. Overdone brownies can be as hard as rocks while underdone brownies will have your friends lusting after those fudgy centres.

Chocolate Walnut Brownies with Salted Caramel FrostingChocolate Walnut Brownies with Salted Caramel Frosting
Makes 12 individual mini brownies

Ingredients
Chocolate Walnut Brownies
125g butter, chopped coarsely
185g good quality dark chocolate, chopped coarsely
220g (1 cup) caster sugar
2 tsp vanilla paste
2 large eggs
150g (1 cup) plain flour
½ cup toasted walnuts, chopped

Salted Caramel Swiss Meringue Buttercream
3 large egg whites
140g (2/3 cup) caster sugar
185g unsalted butter, softened
4-6 tbsp Salted Caramel Sauce

Decorations
70g good quality dark chocolate, melted
Handful of toasted walnuts, chopped 

Method
Chocolate Walnut Brownies
(1) Preheat oven to 190°C (170°C fan-forced) and grease 12-hole mini cheesecake pan.
(2) Melt butter, chocolate, sugar and vanilla paste in medium saucepan on low heat, stirring gently until smooth.
(3) Transfer mixture to medium bowl and allow to cool for 10 minutes.
(4) Gently whisk in eggs, then sifted flour, and then stir in toasted walnuts until well combined.
(5) Divide mixture evenly between holes in pan and bake in preheated oven for 20-25 minutes, or until a cake tester comes out with moist crumbs.
(6) Turn brownies out onto a wire rack and allow to cool completely before frosting. 

Frosting
(1) Place egg whites and caster sugar in heatproof bowl over small saucepan of simmering water, ensuring the base of the bowl does not touch the water.
(2) Allow the sugar to dissolve, whisking intermittently, heating to 65°C to ensure egg whites are pasteurised.
(3) Allow mixture to cool to room temperature, then whisk in free-standing mixer until white, glossy, soft meringue peaks form.
(4) Very slowly add small 1cm cubes of softened butter, and continue whisking until buttercream is light and fluffy.
(5) Continue whisking buttercream while slowly adding tablespoons of salted caramel sauce to taste. 

Assembly
(1) Place buttercream in piping bag fitted with large round nozzle.
(2) Pipe swirls of buttercream evenly on each brownie.
(3) Drizzle with melted chocolate, sprinkle with chopped walnuts and dust with sifted icing sugar. 

Enjoy!


Credits and Sources
Mini wooden cupcake stand from American Heirloom.

Filed Under: Cupcakes, Mini Cakes & Brownies Tagged With: Chocolate, Salted Caramel, Swiss Meringue Buttercream, Walnut

Previous Post: « Chai Spice Cupcakes with Honey Swiss Meringue Buttercream
Next Post: Chocolate Hazelnut Mini Cakes with Blood Orange Frosting »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

SaveSave

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Instagram

What’s your favourite thing to bake in autumn? I What’s your favourite thing to bake in autumn? I think I’ve found a new love this season in this Honey Ricotta Cheesecake + Brûlée’d Figs. Shot recently for @harrisfarmmarkets. So simple yet so divine, it’s the kinda thing that will have you raiding the fridge late at night Nigella style 😆 recipe up on the blog
Farewell to March with these fig and blackberry ca Farewell to March with these fig and blackberry cake vibes 💕
Can’t believe the deluge of rain over the last f Can’t believe the deluge of rain over the last few days! Hope all of you living across Australia’s east coast are staying safe in this weather, it’s been heartbreaking seeing the flooding 💕 this image is from my most recent shoot for @harrisfarmmarkets a few weeks ago, when the days were a little warmer and best spent outdoors sipping on these little Blackberry Rose & Lime Mocktails 😌
That Persian Love Pavlova 💕 Valentine’s Day m That Persian Love Pavlova 💕 Valentine’s Day may well be over but don’t worry, this gorgeous rosewater pav topped with cardamom cream, fresh figs, Turkish delight and slivered pistachios will be hanging around for a while. Recipe up on the blog ☺️
Sending you all a little love today 💕 Sending you all a little love today 💕
If you’re still looking for something special to If you’re still looking for something special to make this weekend, look no further than this Persian Love Pavlova 💕 inspired by the Persian Love Cake, this pretty pav is flavoured with rosewater, covered in cardamom cream and topped with fresh juicy figs, jewels of Turkish delight and a smattering of slivered pistachios. Created for @harrisfarmmarkets and recipe up on the blog now ☺️
Thanks for all the love on my last post! Looks lik Thanks for all the love on my last post! Looks like I’ll have to start sharing a few more baking videos 😊️ Speaking of love, I’ve got the perfect Valentine’s Day recipe coming up for you tomorrow. And yes, it involves these gorgeous figs 😍
How is it February already?! A little throwback to How is it February already?! A little throwback to the first recipe I created for @harrisfarmmarkets last year, and still one of my favourites. Because who doesn’t love chocolate and raspberries? 😍
Farewell 2020. You have challenged us in so many w Farewell 2020. You have challenged us in so many ways, and brought so much grief, heartbreak and loneliness. Yet you have also ironically united the human race, and helped us learn the meaning of gratitude. And on a personal note, you delighted us with the arrival of our sweet little baby, the ultimate silver lining of one of the stormiest years. Welcome 2021, may you be a year of sunshine and rainbows 💕
Follow @thepolkadotter on Instagram

Latest Blog Posts

Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter
Blackberry Rose & Lime Mocktails | The Polka Dotter
Persian Love Pavlova | The Polka Dotter
Gingerbread Mini Bundt Cakes + Lemon Glaze | The Polka Dotter
Mango & Macadamia Mini Ice Cream Cakes | The Polka Dotter
Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter
Chai Poached Pears + Salted Caramel | The Polka Dotter
Roasted Strawberry, Lime & White Chocolate Layer Cake | The Polka Dotter
Blood Orange & Ginger Syrup Cake {gluten-free} | The Polka Dotter

Copyright © 2022 · Foodie Pro & The Genesis Framework

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok