Caramel Whipped Cream
- In a pot over high heat, heat the brown sugar and water. Cook without stirring until a caramel starts to form and the mixture is smoking slightly, about 2 to 3 minutes.
- Remove the pot from the heat and add the cream. Watch out for splattering. Return the pot to medium heat. Simmer, stirring regularly, until the mixture is smooth. Transfer to a bowl. Cover the surface directly with plastic wrap. Let cool, then refrigerate for 6 hours or overnight.
- With the rack in the middle position, preheat the oven to 375°F (190°C). Butter four small cast iron skillets (or shallow ramequins), each about 5 inches (12,5 cm) in diameter and 1 1/4 inches (3.5 cm) high. Place the skillets on a baking sheet.
- In a bowl set over a pot of simmering water, or in the microwave oven, melt the dark chocolate with the butter.
- In a small bowl, combine the flour and baking powder.
- In another bowl, whisk together the eggs and brown sugar. Stir in the melted chocolate mixture, then the dry ingredients. Add half of the dark chocolate and white chocolate pistoles, then half of the nuts. Divide the batter between the prepared skillets. Top with the remaining chocolate pistoles and nuts.
- Transfer to the oven and bake for 12 to 15 minutes or until the edges are cooked but the centre is still soft, or until a toothpick inserted in the centre of a brownie comes out with a few crumbs attached.
- When ready to serve, whisk the caramel cream with an electric mixer until soft peaks form. Serve the whipped cream over the warm brownies.
The caramel cream must be chilled for at least 6 hours before serving, but preferably overnight. Otherwise, the cream will turn to butter rather than into whipped cream when beaten with the electric mixer. Instead of serving the brownies with caramel whipped cream, you can serve them with vanilla whipped cream, crème fraîche or ice cream.