Chocolate pecan brownies


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.



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