Caramel Brownies with Salty Sweet Pecans
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 cup sugar (recipe calls for caster or berry sugar but I used regular)
  • 2 tbsp water
  • 1 cup pecans (could easily do two cups and save leftovers)
  • 1 tsp sea salt
  • 450g dark chocolate pieces (coarsely chopped)
  • 140g butter
  • 2 cups brown sugar
  • 4 eggs
  • ¾ cups flour
  • 220g butter
  • 1 cup brown sugar
  • 1 cup light corn syrup
  • 1 390g can of sweetened condensed milk (I used low fat with no problems)
  • 1 tsp sea salt
  • 1 tbsp cocoa, sifted
Instructions
  1. combine 1 cup of sugar and 2 tbsp water in a large, non-stick frying pan on medium heat for 4 minutes or until sugar is dissolved (my sugar never totally dissolved, despite adding more water)
  2. stir in pecans and salt and stir for another 2-3 minutes or until golden (just did not happen - but still tasted good!)
  3. pour pecan mixture into a lined baking tray and allow to cool before roughly chopping
  4. preheat oven to 325F
  5. melt chocolate pieces and 140g of butter in a saucepan over low heat, stirring constantly until melted and smooth
  6. remove from heat.
  7. combine 2 cups of brown sugar, flour and eggs in a bowl with the chocolate mixture
  8. mix to combine and pour into a lightly greased and parchment 9x2x13 pan
  9. bake 40-45 minutes or until a toothpick comes out clean when tested
  10. while brownie cools melt 220g butter over low heat in a saucepan
  11. gradually whisk in 1 cup brown sugar until well combined
  12. add corn syrup, condensed milk and salt and turn heat up to high
  13. cook for 15 minutes, stirring continuously or until thickened - BE CAREFUL - it will start to bubble and splatter a lot and hot caramel leaves nasty burns - I speak from experience.
  14. once thickened, stir in cocoa and pour over brownie (you will have a lot of sauce left over with this recipe)
  15. spread evenly and then sprinkle with the sugared pecans
  16. cool in the fridge for two hours to set. Slice and serve. (if you pull the brownie out of the pan by the parchment paper and then slice, it will be easier.
Notes
the recipe says it serves 12 but I easily got twice that many brownies out of this - they are very rich. I also had a lot of pecans and caramel sauce left over and as you can see from the photos, I didn't skimp on either.
Recipe by Eyes Bigger Than My Stomach at https://www.melissahartfiel.com/2011/11/22/caramel-brownies-with-salty-sweet-pecans/