Member recipe

Salted Caramel & Pecan Nut Chocolate Fudge Brownies

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Cooking time

Prep: 40 minutes Cook: 30 minutes

Skill level

More effort

Servings

Serves 16

Perfect for a bake sale or served warm with ice cream

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Ingredients

  • 185g unsalted butter
  • 200g dark chocolate (minimum 70% cocoa solids)
  • 2g sea salt
  • 3 large eggs
  • 260g golden caster sugar
  • 65g ground almonds
  • 40g plain flour
  • 25g cocoa powder
  • 50g pecan nuts (roughly chopped)
  • 1tsp vanilla extract
  • 1 jar salted caramel (approx 260g)

Method

  1. Preheat oven to 165C (145C for fan assisted oven). Melt butter in large saucepan. Once melted, take off the heat and add the chocolate and sea salt. Stir until smooth and leave to cool to room temperature.

  2. In a large bowl, whisk the eggs and sugar until light and creamy. Stir in the vanilla extract, followed by the cooled chocolate mix.

  3. Sieve the flour and cocoa powder in the chocolate mixture, add the ground almonds and fold until smooth. Finally, fold in the chopped pecan nuts.

  4. Using a 20cm greased and lined square baking tin (or silicone works well) add half the brownie mix and smooth over surface until flat and even. Pipe the salted caramel sauce in thick lines over the batter. Pour over the remaining brownie mix and smooth over again. Bake for 30-35 minutes.

  5. The brownies are best left overnight to set before cutting. Alternatively place in the fridge for 2 hours once the brownies have reached room temperature.

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