Place the rack in the center of the oven. Preheat to 350ºF. Grease and flour a rectangular pan about 30 x 20 cm.
Put the 120 g of chocolate and butter to melt over low heat. Remove from heat and set aside.
In a bowl, beat the eggs and add sugar, whisk vigorously. Add the melted chocolate, vanilla, and salt.
Add the sifted flour with cocoa and 1/2 cup of chopped walnuts.
Pour the mixture into the pan, spreading it evenly.
Bake for 20 to 22 minutes. Remove from the oven and let cool on a rack; if any part of the brownie has risen more, we can level it by pressing down slightly with a spatula.
After 20 minutes, spread the cajeta evenly over the surface and refrigerate for 30 minutes.
For decoration: melt the dark chocolate with the teaspoon of cream over very low heat, and when it melts, put it in a Zip lock bag, seal it, cut a corner to use as a piping bag, and decorate over the cajeta, making thin stripes; then sprinkle the chopped walnuts.
Cut into squares and serve cold or at room temperature.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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