Featuring a caramel layer and candied pecans, this decadent chocolate brownie treat is one to indulge in.
Put the oven on to 180 degrees celsius. To make the base, pulse in a food processor all of the base ingredients, until it forms a dough. Press firmly into lined brownie tin and bake in the oven for 10-15 minutes. To make the brownie layer, melt the butter and chocolate and set aside. Whisk the eggs and sugars until thick and pale, pour in the chocolate mixture and combine, then fold in the flour, baking powder and cocoa and the dark and white chocolate chips.
Pour onto biscuit base and bake in the oven for 30 minutes.
To make the caramel, heat all of the caramel ingredients in a pan until thicker and smooth, pour over brownie, bake for a further 10-15 minutes.
To make the ganache, pour the hot cream over the chopped chocolate and stir until smooth. Pour over the brownie and spread with a spatula. Refrigerate.
To make the candied pecans, simmer the water and sugar in a pan whilst brushing down the sides with water, until the mixture gets thick and almost turns caramel colour, throw in the chopped pecans and toss the pan slightly to coat. Keep brushing down the sides while the nuts simmer inside. When the syrup is almost a caramel colour, pull nuts out with a fork and place over brownies. Refrigerate.
Nutritional analysis per serving (36 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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