InspiredtoBake is becoming something of a regular in the Recettes section of 5-Plus Dimanche. Last sunday, they feautured my white chocolate-topped Mochaccino Brownies reminding me that it’s been ages since I last baked anything that remotely looked, or rather tasted, like brownies. So it only seemed right that my next post were to be about my favourite lunchbox chocolate treat. Squares of intense chocolately delight, brownies are the thing I’d prescribe ‘stat’ to any chocolate addict going into withdrawal.
Adapted from What the Fruitcake?! by Mandy Mortimer, I topped mine with a thin caramel glaze that you can barely make out on the photos. If you are scared of working with bubbling, sticky, hot caramel, you can totally do without it, so no worries. My recommendation is that you serve these rich fudge-like brownies as bite-size portions so that you can fool yourself into believing that they’d have no visible effect on your waitline. Well, until you step into that new trendy party dress you just bought last month, that is..
CARAMEL PECAN BROWNIES
Ingredients:
200 g good quality dark chocolate (70% cocoa mass)
100 g unsalted butter
2 medium eggs, room temperature
1/2 cup granulated white or golden sugar
1/3 cup all purpose flour
1 1/2 tsp instant coffee granules
1 tsp vanilla extract
3/4 tsp baking powder
1/4 tsp table salt
3/4 cup pecan nuts, chopped
For the Topping
1/2 cup granulated sugar
2 tbs cup water
1 tbs light corn syrup
1/3 cup heavy cream
1 tbs unsalted butter, room temperature
1/4 cup pecan nuts, chopped
Method:
- Preheat oven to 180°C (160°C Fan Assisted). Grease and flour a 6″x 6″ square baking pan and line with parchment.
- In a heatproof bowl over a pot of simmering water, carefully melt the unsalted butter and dark chocolate together.
- Allow to cool for about 10-15 mins. In a large bowl, lightly beat together eggs, instant coffee, vanilla and granulated sugar.
- Slowly stir the warm chocolate mixture into the egg mixture and allow to cool completely to room temperature.
- In a separate bowl, sift together the flour, baking powder and salt. Fold into the cooled chocolate mixture.
- Fold in 3/4 cup pecan nuts and pour mixture into the prepared dish. Bake for about 15 minutes.
- Remove from the oven and rap the baking dish on the counter to let the air to escape from between pan and brownie dough.
- Bake for another 10 minutes or until a toothpick comes out clean. Allow to cool thoroughly to room temperature.
- For the topping, put sugar, water and corn syrup in a medium, heavy bottomed saucepan. Stir to combine the ingredients.
- Put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber for 5-10 minutes.
- Lower the heat a bit and, standing back from the saucepan, add the cream and butter. Stir to dissolve any lumps.
- Pour the caramel on top of the brownie and sprinkle with remaining pecan nuts. Allow to set for about 30 minutes.
- Cut into squares and serve. Store in an airtight container at room temperature for up to 3 weeks.
- Store in an airtight container in the fridge for up to 4 weeks. Wrap well and freeze for up to 6 months.
I’m pretty sure they won’t last that long though!
15 comments
Comments feed for this article
July 8, 2012 at 2:55 am
Kate
Wow, those look great! I got an instant craving to make brownies…
July 27, 2012 at 11:22 am
Jev
Hi!I’m looking for a recipe which would give a brownie with a texture similar to that of the brownie Caprices de Gervais serves.Your pictures promise moistness,intense chocolate flavour and great great satisfaction.So do you think this might be the recipe I’m looking for?
July 27, 2012 at 2:54 pm
prerrnamirchi
I’ve never tried anything from Caprices de Gervais so I cannot confirm whether these caramel pecan brownies will match ur expectations or not but I would definitely recommend them to anyone looking for a great brownie recipe!
December 2, 2012 at 5:20 pm
Yukta
Could you tell me where do you buy your pecan and macadamia nuts?
December 2, 2012 at 5:44 pm
prerrnamirchi
I usually buy both nuts in Monoprix or London Way or wherever I find them. The brands I use are Vahine and Gitto’s. Hope this helps!
December 3, 2012 at 5:48 am
Yukta
thank you loads, Im constantly looking for the pecan ones, cant find them 😦 you sure helped, thaknyou 😀
December 3, 2012 at 5:49 am
Yukta
one more question, where do you get your corn syrup from? Is there any chance you know where I can find golden syrup? thanks a lot 🙂
December 3, 2012 at 6:23 am
prerrnamirchi
I have seen pure golden syrup at shoprite but it is sold in big cans and not convinient to store. I prefer to use maple syrup which is less sweet and easier to find. But if u are a purist u can get the golden syrup at shoprite 🙂
December 4, 2012 at 8:31 pm
Yukta
I’ll pass! Thanks!! I’ve bought the maple syrup but Ive got yet to use it..now that you’ve reminded me, I should be using it someday. if I get it correctly, you substitute the corn syrup for the maple syrup as well, right? thankyou 😀
December 5, 2012 at 4:49 am
prerrnamirchi
you can replace corn syrup by maple but remember that the maple syrup has a thinner consistency and is less sweet than corn syrup so you may need to adjust amounts according to the recipe. The real fun of cooking/baking is in experimenting, right?
December 11, 2012 at 3:11 pm
Yukta
Agreed 😉 I had something else to ask you, but I forgot! Anyway, when I remember, I will definitely come back to hassle you again!!
December 21, 2012 at 8:50 pm
Yukta
Hey Prerna, I had to ask you, can you tell me where can I get marachino cherries? And the different sizes of the star cookie cutters? And and did you ever came across gel food colouring? And happen to know by chance where I can get a palette knife? thank you 😉
December 22, 2012 at 3:52 am
prerrnamirchi
hello yukta, i’ll try to help u the best i can.
1. maraschino cherries can be found in most supermarkets; i use the hosen brand sold whole with their stems in 284g jars.
2. i got my set of star cookie cutters from Daiso Curepipe many years back but I’ve never seen them again on the shelves. maybe u can order online.
3. no gel food colours over here so far, if u do come across them please let me know.
4. palette knives, of all sizes, straight or angled can be bought in port louis, cnt remember the name of the shop. will let u know later.
happy baking!
January 20, 2013 at 10:19 am
Rev_A
Hey Prerna, I found a shop where you can buy the gel food colouring in Rose-Hill/Beau Bassin, it’s called Nuznai Trading!
January 20, 2013 at 5:31 pm
prerrnamirchi
thnx dear i’ll check it out when i get a day off. hope u had a great weekend!