Rich and indulgent caramel pecan brownies are the ultimate upgrade to this classic dessert. We bet you can’t eat just one…
225g unsalted butter, chopped
200g dark chocolate (45-55 per cent), chopped
200g dark chocolate (70 per cent), chopped
4 medium eggs
220g white granulated sugar
175g light brown sugar
2 tsp vanilla extract
150g plain flour, sifted
120g pecans, chopped, plus 48 extra for decorating
300g store-bought thick caramel or dulce de leche
1. Preheat oven to 180C/gas 4. Line a 20cm x 30cm slice tin with nonstick baking paper. Place the butter and both the chocolates in a medium saucepan over low heat and stir until melted and smooth. Place the eggs, both the sugars and the vanilla in a large bowl and whisk to combine. Add the chocolate mixture and whisk until combined. Add the flour and chopped pecans and mix until well combined. Pour into the tin and bake for 35-40 minutes or until fudgy when tested with a skewer. Allow to cool in the tin completely.
2. Remove the brownie from the tin and spread with the caramel. Top with the extra pecans, pressing in gently to secure. Refrigerate for 30 minutes or until firm. Slice into pieces to serve.
Modern Baking by Donna Hay will be published by Fourth Estate on 18 October, price £30. To pre-order a copy for £24 (a 20 per cent discount) until 21 October, visit mailshop.co.uk/books, or call 0844 571 0640; p&p is free on orders over £15. Donna’s TV series Basics to Brilliance Kids continues on UKTV until 26 October; to be followed by Basics to Brilliance later in the year. To mark the publication of Modern Baking, she will be in London at the end of October for events at Fortnum & Mason (fortnumandmason.com for details) and The Soho Hotel (firmdale.com for details). And you can catch Donna on BBC Saturday Kitchen on 3 November.