Serves: 16
Hands-on time: 15 minutes
Hands-off time: 2 hours
INGREDIENTS
For the brownie:
1 cup (220g) brown sugar
1 cup (225g) butter, melted
3 large eggs
½ tsp salt
½ cup (62g) SASKO Cake Wheat Flour
½ cup (50g) cocoa powder
For the topping:
1 cup (220g) brown sugar
½ tsp salt
2 tbsp (28g) butter, melted
1 large egg
1 tsp Moir’s Caramel Flavoured Essence
2 packets (100g each) Safari Pecans Raw
Serving suggestion:
Vanilla ice cream
METHOD
1. Preheat the oven to 180°C on fan-assist. Lightly grease a 23cm x 23cm square cake tin. Line the tin with baking paper, extending the paper 2cm above the edges on all sides.
For the brownie:
2. In a large mixing bowl, add the brown sugar and melted butter. Using an electric beater, beat the mixture until combined. Add the eggs and beat for 5 minutes until the mixture is light and fluffy.
3. Add the salt, SASKO Cake Wheat Flour and cocoa powder and beat until just combined. *Chef’s Tip: Avoid overmixing the batter!
4. Pour the brownie batter into the prepared cake tin and bake for 25 minutes until the top of the brownie is set.
For the topping:
5. In a medium-sized mixing bowl, add the sugar, salt, melted butter, egg and Moir’s Caramel Flavoured Essence. Use an electric beater to beat the mixture for 5 minutes until light and fluffy.
6. Roughly chop 1 packet of the Safari Pecans Raw. Add the roughly chopped nuts and 1 packet of whole pecans to the sugar mixture. Use a spatula to evenly coat the nuts and set aside.
7. Once the brownie is done, remove it from the oven and immediately spoon over the pecan topping. Carefully spread the topping over the brownie, ensuring the top of the brownie is evenly covered.
8. Place the brownie back in the oven for another 20 minutes until the topping is cooked and golden brown.
9. Remove the brownie from the oven and refrigerate for 1 hour before serving.
To serve:
10. Remove the brownie from the tin and slice into 16 squares. Serve with a scoop of vanilla ice cream and extra pecan nuts and ENJOY!
