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.