Makes about 12
For the Salted Caramel
60g soft brown sugar
40g caster sugar
50g unsalted butter
125ml double cream
1 teaspoon black treacle
Sea Salt (e.g Maldon flakes)
200g dark chocolate
250g caster sugar
75g light muscovado sugar
125g plain flour
50g pecan nuts, toasted and chopped
First make the caramel. Melt the sugars and butter together in a pan over a gentle heat and simmer for a couple of minutes. Add the double cream and treacle. Simmer for a minute or two more and then add salt to taste. Pour into a bowl and leave to cool, stirring every now and then until cooled and thickened.
Pre-heat the oven to about 160 fan.
Break the chocolate into a bowl and add the butter. Sit over a saucepan of gently simmering water and melt. Don’t allow the chocolate to get too hot.
Remove from the heat. Add the sugars and stir well. Stir in the plain flour (quickly whisk first to remove any lumps). Whisk the eggs and fold those through until the mix is smooth. Add the pecan nuts.
Take a 9 inch square shallow baking tin and line with baking parchment. Pour half of the brownie mixture in and spread out to cover the bottom. Top with spoonfuls of the salted caramel so that you have a thin layer. Pour in the remaining brownie mix and drizzle a little more caramel all over the top. You will probably have about half of your caramel left – don’t overdo it or it will be too much!
Bake in the oven for around 25 to 30 minutes or until just set – you want it still soft and if the top is beginning to crack it is certainly ready.
Cool in the tin and then set in the fridge. Although they are delicious warm with vanilla ice cream.
Cut into squares and dust with icing sugar.
Store any leftover caramel in a jar in the fridge. It will last for at least a week or more.