Brownies with nut caramel

For the nut caramel:

 150 g cashew nuts

 100 g of sugar

 For the dough:

 350 g dark chocolate (at least 50% cocoa)

 100 g butter

 4 eggs

 160 g of sugar

 1 pinch of salt

 1 pinch of ground cinnamon

 150 g wheat flour

 For pollination:

 1 tbsp cocoa powder

 1. Pull out a baking frame to about 25 x 25 cm and place on a baking sheet.  Place two sheets of baking paper in the frame so that the edges and bottom are covered.

 2. Roughly chop cashew nuts for the caramel.  Sprinkle sugar evenly in a pan and let it caramelize over medium heat.  Add the cashew nuts and mix with the caramel.  Spread on a sheet of baking paper and let cool.  Roughly chop the caramelized cashew nuts.

 3. Preheat the oven.  Top / bottom heat: about 180 C;  Hot air: about 160 C.

 4. Roughly chop the chocolate for the dough and place in a saucepan with the butter.  Melt on low heat, stirring occasionally.  Place the eggs, sugar and salt in a mixing bowl and whisk until fluffy with a mixer.

 5. Pull the cinnamon, flour, cashew caramel and melted chocolate into the egg mixture.

 6. Fill the mass into the prepared baking frame and smooth out.  Bake brownies for about 25 minutes.

 7. Place the brownies on a wire rack immediately after baking and let them cool.  Cut the cake into squares and dust with cocoa powder.

 Tip: The cashew nuts can be exchanged.  Pecans, walnuts or completely stripped almonds also fit.  Attention!  If possible, bake the cake no longer than described.  Otherwise it loses its juiciness and becomes dry.