Hello everyone, I hope you are all well!
Today’s temptation is a toffee pecan caramel brownie, a special brownie for a special occasion…
Here is the recipe, enjoy!
Start by making the brownie base.
- 16 oz. (450 g) dark chocolate
- 2/3 cup (140 g) butter
- 1 3/4 cup (350 g) brown sugar
- 4 eggs
- 3/4 cup (100 g) all-purpose flour
Bring out all the ingredients.
Put the butter and chocolate into a bowl and melt in the microwave or over a pan of simmering water.
Remove from the heat and stir in the brown sugar.
Add the eggs and sir until everything is well blended, but do not overmix.
Stir in the flour.
Pour the batter into a lined 8 x 12-inch (20 x 30 cm) baking pan.
Bake in a 320 ˚F (160 ˚C) oven for about 40 minutes.
Leave to cool while you get on with the topping.
- 1 cup (220 g)
- 3/4 cup + 1 tablespoon (175 g) brown sugar
- 1 cup + 1 tablespoon (250 ml) light corn syrup or liquid glucose
- 1 can (395 g) sweetened condensed milk
- 1 tabelspoon pure unsweetened cocoa powder
Melt the butter in a saucepan over a low heat.
Add the brown sugar and stir until everythis is melted and smooth.
Add the corn syrup (or liquid glucose) and sweetened condensed milk and bring to the boil, stirring continously.
Boil for about 15 minutes.
Then add the cocoa powder.
Pour the caramel over the baked brownie base in its pan, then leave to cool while you prepare the toffee pecans.
- 1 cup (220 g) regular sugar
- 2 tablespoons water
- 4 1/4 oz. (120 g) pecans
Put the sugar and water into a small saucepan, bring to the boil and simmer for 4 minutes until the sugar has dissolved.
Add the pecans and continue cooking for another 3 minutes, or until golden.
Pour onto a sheet of baking parchment and leave to cool. When the mixture is set, roughly chop.
Sprinkle the chopped pecan mixture over the caramel covered brownie base.
Chill for 2 hours.
Cut into squares…
The flavor combinations here are just amazing…
Perfect with a cup of tea or coffee… anytime!
I hope you’re tempted…
Have a nice day everyone.
Hugs from me to you.