The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24773/pecan-and-cranberry-brownies

LifestyleFOOD.com.au

Take your brownies to the next level with this incredible recipe. 

Ingredients

  • Brownie

  • 125g butter, salted

  • 200g dark chocolate60%

  • 2 eggs

  • 210g caster sugar

  • 1 tsp vanilla bean paste

  • 145g bakers’ plain flour

  • 65g pecans

  • 65g dried cranberries

  • To Decorate

  • 24 raspberries

  • 12 pecans

  • Salted Caramel Topping

  • 105g caster sugar

  • 1 tbs water

  • 40g butter, salted

  • 50ml thickened cream

  • 1 tsp sea salt flakes

  • 150g pecan nuts

  • Butter Cream

  • 2 tbs salted caramel

  • 125g pure icing sugar

  • 125g butter salted

  • ½ tsp sea salt flakes

  • Equipment

  • 25cm x 18 cm slice tray x 3 cm deep

  • Serving Plate please

Method

  • 1.

    Preheat oven to 190 degrees celsius.

  • Brownie:

  • 1.

    Grease and line a 25cm x 18cm slice tray.

  • 2.

    Place butter and chocolate in medium saucepan and stir over low heat until combined. Chop pecans and cranberries and add to chocolate mixture. Add sugar, eggs and vanilla, flour mix well. Pour into prepared tin and bake at 190 degrees celsius for 20 – 25 mins.

  • Salted Caramel:

  • 1.

    Place sugar and water in saucepan over medium heat. Without stirring allow the colour to pale to an amber colour. Remove from heat. Add salt, butter and cream and mix well. Chop pecan nuts roughly. Reserve 2 tbsn for icing. Pour caramel over brownie. 

  • 2.

    Sprinkle pecan nuts over tope of caramel and push in. Take brownie out of tin and place on a wire cooling rack in the fridge. 

  • Salted Caramel Butter Cream:

  • 1.

    Sift icing sugar and place in bowl of electric mixer. Add salt, caramel and butter and beat until thick and creamy, place in a piping bag fitted with a fluted tube.

  • 2.

    Cut brownie into 12 equal fingers and place back in fridge on wire rack to cool further.

  • 3.

    When cool pipe buttercream on top. Decorate each brownie with a pecan nut and 2 raspberries.

Notes

The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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