Brownies just got serious.
Don’t get me wrong, I’m a fan of any brownie, but after trying out countless flavour combinations and ingredients I’ve deemed this my all time favourite recipe… dense fudgy chocolate, roughly chopped pecans and oozy salted caramel sauce… what more could you want?
To make these tempting treats, you will need…
For the salted caramel: 80ml water, 250g golden caster sugar, 80ml double cream, 20g butter, 2tsp flaked salt
Before you make your brownies, you’ve got to make your salted caramel (if this phases you a bit, you could just buy some ready made).
Pour the water into a wide bottom pan followed by the sugar. Swirl about a little to combine then place on a high heat.
Keep an eye on the pan but DO NOT STIR or it may crystalise. The sugar will quickly dissolve and bubbles will form on the surface of the sugar syrup after a few minutes. At this point, watch the mixture and wait for it to turn a golden brown (this should take 3-4 minutes). Now remove from the heat and pour in the cream, mixing quickly. The liquid may spit but that’s completely normal, just be careful!
Now add the butter and stir in the salt. Pour into a container and cool for about an hour (or you could make this the day before and refrigerate until required).
For the brownie mix: 240g dark chocolate, 240g butter, pinch salt, 3 eggs, 280g golden caster sugar, 100g plain flour, 60g cocoa powder, 100g roughly chopped pecans
Line a 10″x10″ brownie tin with greaseproof paper and preheat the oven to 160c (fan).
Break the chocolate into pieces and cube the butter, then place in a heatproof bowl over a pan of boiling water. Gently stir until melted then set aside.
In a large bowl, whisk your eggs, salt and sugar until pale, fluffy and very thick. This might take 5 minutes or so but it’s well worth the result!
Sift the flour and cocoa into the bowl and gently fold with a spatula until just combined. Now pour the chocolatey butter mixture down the side and fold this in until smooth- try to retain the light texture of the mix by carefully combining.
Lastly, mix in 70g of the chopped pecans.
Pour half the brownie mix into the prepared tin and level out. Now take a third of the salted caramel sauce and drizzle all over. Put the rest of the brownie mix on top and spoon over another third of the caramel, followed by the rest of the pecans.
Place in the oven for 50 minutes to bake.
When cooked (but still fudgy), leave to cool COMPLETELY in the tin (this makes it easier to remove and cut).
When cool chop into pieces and drizzle over the remaining caramel.