Caramelised Pecan Brownies
These brownies are the perfect autumnal bake to enjoy in the colder months! Caramelised pecans baked into a deliciously fudgy brownie
Servings 12
Ingredients
For the Pecan Mix:
- 150 grams Pecans
- 50 grams Light Brown Sugar
- 6 tbsp Butter melted
- 30 ml Cream
- 60 grams Honey
For the Brownie:
- 115 grams Butter melted
- 200 grams Sugar
- 95 grams Plain Flour
- 22 grams Cocoa Powder
- 113 grams Dark Chocolate
- 2 Eggs medium
- 1 Egg yolk
- 1 tsp Vanilla
- 1/2 tsp Salt
- 120 grams Dark chocolate chips
Instructions
Make the Pecan filling:
- In a bowl, mix the pecans, light brown sugar, melted butter, cream and honey together until well combined. set aside until ready.
Make the brownie:
- Preheat the oven to 170 degrees celsius and line a 9" square baking tray with greaseproof paper.
- In a large bowl, whisk together the melted butter, sugar, vanilla, eggs and egg yolk until well combined.
- Melt the 113g dark chocolate and mix into the butter mixture until fully mixed.
- Fold in the flour, cocoa powder and salt to the mixture and mix until just combined a smooth brownie mixture made.
- Fold in the chocolate chips to the mixture until evenly distributed.
- Pour the mixture into the prepared tin and spread evenly. Pour the pecan mixture on top ensuring the pecans are evenly around the brownie. Note: It's ok there is lots of caramel liquid, it will solidify once baked.
- Place in the preheated oven and bake for 25-30 minutes until a crispy skin forms but is still soft and gooey on the inside. The key is to underbake slightly to make sure you haven't got a dry brownie!
- Leave to cool on a wire rack and cut up into 12 pieces.