Recipe: Salted-caramel and pecan brownies

*Warning: these brownies are ridiculously naughty!* 

I thought I’d kick off Cake Week with one of my brownie recipes. I love baking, but unfortunately haven’t found the time to do any since Busby has arrived (much like my crafting!). It doesn’t help that our oven in the new place is as good as positioning a lamp over cake mixture… But these things are sent to try us etc. 

So onto my Nigella endorsed recipe. 

My tweet from Nigella about this recipe!

Salted-caramel and pecan brownies (Makes 9 large brownies – depending on tin size) 
Ingredients 
– 300g of dark chocolate, roughly chopped
– 175g unsalted butter
– 325g caster sugar
– 130g plain flour
– 3 eggs
– 2-3 tsp sea salt
– 75-100g pecan nuts, 9 (or how ever many pieces you’re planning) to decorate and the rest roughly chopped
– 200g caramel (I use ready-made Carnation Caramel because I’m a disaster zone when it comes to boiling sugar, but homemade is probably much nicer) 

Equipment
– Square tin (24cmx24cm) lined with greaseproof paper 

Preparation time: 15-20 minutes
Cooking time: 35-40 minutes

Instructions 
1. Preheat oven to 170˚c (fan assisted)
2. Melt the chocolate and butter together in a heat proof bowl over simmering water. Do not let the base of the bowl touch the water. Stir occasionally until fully melted and smooth. Remove from heat. 
3. Add sugar and stir until fully mixed. 
4. Add flour and stir until fully mixed. 
5. Add eggs and stir until mixture is lovely and thick and smooth. (It’s fine to stick a spoon in at this point and have a quick taste… mmmm!) 
6. Stir in roughly chopped pecans. 
7. Spoon half mixture into tin and spread evenly. 
8. Spread the caramel out on top of mixture in tin, and sprinkle sea salt. (I find this works better than mixing it into the brownie mixture, as the caramel tends to get lost amongst the chocolate.)
9. Spoon the remaining mixture on top of the caramel layer and spread evenly.
10. Press the whole pecans lightly onto the top of the mixture. 
11. Pop in oven for 35-40 minutes, or until flaky on top and soft in the centre. Use a cake tester to see whether they’re ready (the tester should come out cleanish – they’re supposed to be gooey). 
12. Leave to cool. 
13. Slice into portions, pop the kettle on and enjoy!

Grab a badge and link up your sexy cake/brownie/biscuit recipes below! 
Hannah

Make, Do and Push!: Cake Week 2013
Do you have a recipe to link-up? Grab a badge!

                                                              



8 Comments

  1. 25th March 2013 / 8:06 pm

    These look delicious lovely!! Can’t wait to get my hands on some new recipes to try 🙂

    Ps LOVE your saucer, too cute xxx

    • 25th March 2013 / 8:08 pm

      Thanks lovely – and thanks for linking up 🙂

      I picked it up for 50p at an antiques fair! xxx

  2. 26th March 2013 / 12:27 am

    These look amazing – definitely one on the list to try. Have added my link. Loving cake week xx

    • 26th March 2013 / 11:02 am

      Let me know how you get on with them!

      Thanks for linking up 🙂 I really want chocolate cake now… going to have to take a little walk into town later I think!
      xx

  3. 26th March 2013 / 4:54 pm

    YUM! Think these should come with a health warning though 😉

    • 26th March 2013 / 6:55 pm

      Oh yes definitely!! The bag of pecans alone is like 700 calories!! xx

    • 27th March 2013 / 10:33 am

      Let me know how you get on! xx

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