For the brownie

Components

• 300g butter
• 225g Callebaut 70-30-38
• 240g complete egg(s)
• 240g brown sugar
• 150g flour
• 240g roasted pecan nuts

For the salted caramel

Components

• 500g fundamental caramel
• 3g salt

Preparation

Soften the butter and chocolate collectively. Frivolously whisk the eggs in a separate bowl, including the sugar after which the chocolate combination. Fold within the flour and roasted nuts. Pour right into a tray and bake for 12 minutes at 180°C.
Soften the caramel and add the salt. Combine effectively and function a sauce over a scoop of espresso ice cream.