The Great Australian Bake Off

Featuring a caramel layer and candied pecans, this decadent chocolate brownie treat is one to indulge in.


  • Base

  • 190g plain flour

  • 30g cocoa powder

  • 100g fine ground semolina

  • 100g caster sugar

  • 200g unsalted butter

  • Brownie

  • 200g unsalted butter

  • 200g dark chocolate

  • 150g plain flour

  • 45g Dutch cocoa powder

  • 40g white chocolate bits

  • 40g dark chocolate bits

  • 2 eggs

  • 1 egg yolk

  • 200g caster sugar

  • 70g soft brown sugar

  • ½ tsp baking powder

  • Caramel Layer

  • 395g can condensed milk

  • 1 cup soft brown sugar

  • 85g unsalted butter

  • Pinch of salt fine table

  • 1 tbs golden syrup

  • Chocolate Ganache

  • 200g dark chocolate

  • 80ml pure cream

  • Candied Pecans

  • ½ cup caster sugar

  • ¼ cup water

  • 200g pecans

  • Equipment

  • A tray bake tin approximately 30cm by 20cm by 5cm


  • 1.

    Turn oven on to 180C.

  • 2.

    To make the base, pulse all of the base ingredients in a food processor until it forms a dough. Press firmly into lined brownie tin and bake in the oven for 10-15 minutes.

  • 3.

    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.

  • 4.

    Pour onto biscuit base and bake in the oven for 30 minutes.

  • 5.

    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.

  • 6.

    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.

  • 7.

    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.

  • 8.

    Cut into squares and serve. 

Nutritional information

Nutritional analysis per serving (36 servings)

  • Energy 373kj
  • Fat Total 21g
  • Saturated Fat 11g
  • Protein 4g
  • Carbohydrate 45g
  • Sugar 33g
  • Sodium 43mg

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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