Scottish brownies

Sorry, but this recipe isn't Scottish at all. Hence the question: "so why are these brownies called Scottish?" Well, given that they were invented in order to finance (0,50€ each piece!) thet travel my high school will make to Scotland next Easter, and that at this moment I didn't have any imagination, the name "Scottish" stayed.

ingredients :

-350g dark chocolate

-3 eggs

-225g butter

-225g sugar

-1 teaspoon vanilla extract

-100g flour

-half a packet baking powder (in France, they sell very little packet, so half a packet is maybe 10g)

-cashew nuts

-2 yoghurts

-350g carambars (a kind of caramel chewy sweet)

Recipe :

#Make the caramel sauce: take the paper off the carambars (or any caramel sweets), put all of them in a little saucepan and melt them until you get a uniform cream. Once out of the cooker, add the yoghurts, more or less according to how sweet or to how soft you want the sauce to be, and serve it with the cheese cake. If there is too much sauce, it is reusable and it can be served with any other cake, yoghurt, cream...

#Preheat the oven medium heat and grease a pan. Melt in a bain-marie (it is a sauce pan put in another saucepan in which there is boiling water) the chocolate with the butter. Mix steadily, and once out of the cooker don't let it freeze.

#Whisk eggs, sugar, vanilla, and some tablespoons caramel sauce together until you have a bright cream. Add melt chocolate, sifted flour, baking powder, and a part of grinded cashewnuts. Mix well. It is possible to add white or milk chocolate, pecan nuts, nuts, hazelnuts, almond powder, coconut powder, marshmallow bits...

#Pour into the greased pan. You can decorate the surface by drawing a caramel spiral (or anything else), by sprinkling with grinded cashew nuts...you have the choice. Bake about 45 minutes th5 depending on our oven's power, and keep an eye on it if you're not sure. Let it cool and enjoy!

#BON APPETIT # ENJOY YOUR MEAL#