Brownie with salted caramel and pecans is loved even by those who don’t usually enjoy very chocolatey cakes… I know, it sounds surprising, but salted caramel and nuts are incredibly persuasive! A classic combination that never goes out of style ;).
Ingredients for the brownie:
- 180 g butter
- 250 g dark chocolate (about 50% cocoa), chopped
- 3 large eggs
- 2 teaspoons vanilla extract
- 250 g caster sugar
- 100 g plain flour
- ¼ teaspoon baking powder
- a pinch of salt
All ingredients should be at room temperature.
Melt the butter in a saucepan, remove from the heat and add the chopped chocolate. Leave for 2 minutes, then stir until smooth. Leave to cool slightly.
In a bowl, lightly whisk the eggs (do not beat). Add the vanilla and sugar, mix, then stir in the cooled chocolate mixture. Sift in the flour and baking powder, add the salt and mix gently until just combined.
Pour the batter into a baking tin (approx. 28 × 18 cm or 23 × 23 cm), greased and lined with baking parchment.
Bake at 160°C (fan) or 180°C (conventional) for 30 – 33 minutes. The brownie may rise slightly and crack around the edges. A skewer inserted may come out moist, but should not have raw batter on it – though brownies are best judged by texture rather than a skewer test. Remove from the oven and leave to cool.
Ingredients for the salted caramel sauce:
- 220 g sugar
- 60 ml water
- 120 ml double cream
- 30 g butter
- a generous pinch of salt
Place the sugar and water in a saucepan and bring to the boil. Cook until dissolved, then continue without stirring (just gently swirl the pan) until the syrup turns golden, then amber. Remove from the heat and carefully add the cream (it will bubble vigorously). Stir in the butter and salt, return briefly to the heat and cook for about 1 minute. Remove and cool, ensuring it remains pourable.
To finish:
- a handful of chopped pecans
- flaky sea salt
Pour the caramel over the cooled brownie (still in the tin) and spread evenly. Sprinkle with pecans and a pinch of sea salt. Chill in the fridge for about 1 hour to firm up, then cut into squares.
Enjoy!
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