Salted Caramel & Pecan Chocolate Brownies

Emma is the face behind the blog, Forever Baking, she has loved food and cooking ever since she was young...

Emma Richards is a UK blogger based in South West London. She started foreverbaking.co.uk as a hobby back in 2013. She loves the creativity and beauty of every baking process, and discovering bigger and better flavours is always on her mind. She dreams of writing her own cookery book one day.

Indulgent,  chocolate and pecan brownies with an added layer of salted caramel in the centre making them extra special...

Ingredients

• 200g unsalted butter
• 100g dark chocolate, 70% coco solids
• 100g dark sea salt chocolate, 50% coco solids
• 397g can Carnation caramel
• 1 tsp sea salt
• 200g golden caster sugar
• 4 medium eggs, at room temperature
• 100g plain flour, plus 2 tbsp
• 50g coco powder
• 100g Pecan nuts

Method

1. Heat oven to 180C.
2. Grease then line a 23cm square traybake tin with baking parchment.
3. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the chocolate to melt.
4. In a small bowl, mix 175g of the caramel with 1 tsp sea salt, set aside.
5. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric mixer or with a balloon whisk until combined.
6. Whisk in the chocolate and butter.
7. In another bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth. Do not over mix.
8. Pour half the brownie batter into the tin and level it with a spatula. Spoon the salted caramel on top of the batter layer. Then sprinkle 50g of chopped pecans on top of the caramel. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Finally add the remaining pecan nuts whole or roughly chopped on top.
9. Bake for 25-30 mins or until risen all the way to the middle with a firm crust around the edges yet when you shake the tin the brownie should jiggle a little in the centre.
10. Let it cool completely in the tin, then cut into squares.