Salted Caramel and Pecan Brownies

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• Step 1

  To make the brownies
  Preheat the oven to 180C. Line a 20cm x 20cm square cake tin with foil, and grease the foil.
  Whisk the butter and sugar together.
  Add the eggs and vanilla essence and whisk to combine.
  In a separate bowl, combine the flour and salt.
  Pour the wet mixture into the flour mixture, and fold using a spatula until combined.
  Melt the chocolate in a saucepan over the lowest heat possible (or place the chocolate in a glass, heatproof bowl over the saucepan, or use the microwave. Whichever method works for you).
  Add the melted chocolate to the batter, and fold until just combined.
  Fold through most of the pecans, reserving some for sprinkling over the top.
  Pour into the prepared tin and sprinkle with the remaining pecans.
  Bake for 20-25 minutes, until just cooked all the way through or a skewer inserted into the middle comes out clean.
  Cool in the pan for 10 minutes or so, then transfer to a cooling rack.

• Step 2

  To make the salted caramel
  Place a small saucepan over medium heat and add the sugar and the water. Swirl the pan from time to time. After a minute or two the water will begin to evaporate and the sugar will dissolve. Continue to swirl the mixture as it takes on a browner colour. Once it is dark golden, add the butter, cream and salt, but be careful as the mixture will be extremely hot and can bubble up. Swirl for another 30 seconds or so.
  Take the sauce off the heat, and at this stage you can stir it using a small spatula. As it cools, it will continue to thicken slightly.
  Drizzle the salted caramel all over the top of the brownie slab. Once slightly cooled, I like to place it in the refrigerator. It makes for nice, clean slices when you go to cut the brownies up.

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