Salted caramel chocolate chunk brownies recipe
 These decadent brownies are packed with salted caramel, milk chocolate, white chocolate and pecans for a truly delicious treat. 175g/6oz caster sugar170ml/5¾fl oz double creamlarge pinch sea salt flakes15g/½oz unsalted butter 175g/6oz caster sugar 170ml/5¾fl oz double cream large pinch sea salt flakes 15g/½oz unsalted butter 300g/10½oz dark chocolate, minimum 65–75% cocoa solids 170g/5¾oz unsalted butter5 large free-range eggs220g/7¾oz light brown sugar150g/5½oz caster sugar1 tsp vanilla extract200g/7oz plain flour4 tbsp cocoa powder¼ tsp salt100g/3½oz white chocolate, roughly chopped75g/2¾oz milk chocolate, roughly chopped100g/3½oz pecan nuts, roughly chopped 300g/10½oz dark chocolate, minimum 65–75% cocoa solids 170g/5¾oz unsalted butter 5 large free-range eggs 220g/7¾oz light brown sugar 150g/5½oz caster sugar 1 tsp vanilla extract 200g/7oz plain flour 4 tbsp cocoa powder ¼ tsp salt 100g/3½oz white chocolate, roughly chopped 75g/2¾oz milk chocolate, roughly chopped 100g/3½oz pecan nuts, roughly chopped Method To make the filling, pour the sugar into a deep saucepan and cook over a medium heat until the sugar melts and turns a deep caramel colour. Watch carefully as the sugar can easily burn. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Pour in half of the cream and add the sea salt. Be careful as the mixture will bubble up violently, but it will calm down. Once the mixture has settled, pour in the remaining cream, followed by the butter. If there are any lumps, place the pan back on the heat and stir until smooth. Take off the heat and leave to cool slightly, then pour the mixture into a piping bag. Leave to cool completely as this makes it easier to pipe later. To make the brownies, preheat the oven to 195C/175C Fan/Gas 5½. Line a 20cm/8in square tin with silicone or baking paper, leaving a 5cm/2in overhang along the long edges. This will make it easier to remove the brownies once baked. Place the dark chocolate and butter in a heatproof bowl, set over a saucepan of gently simmering water. Make sure the bowl doesn’t touch the water and allow the chocolate and butter to melt. Stir occasionally until the mixture is fully melted. Using an electric whisk, beat the eggs, sugars and vanilla together in a large bowl for around 3–4 minutes or until light and fluffy. Once the chocolate mixture has melted, take the bowl off the heat and allow to cool but not solidify. Add the chocolate to the eggs mixture. Whisk until the mixture is smooth. Sift the flour, cocoa powder and salt into the chocolate mixture and gently fold together.Pour half of the brownie batter into the tin and carefully spread the mix evenly. Put the remaining batter into a piping bag for topping the brownie later. Gently squeeze the salted caramel all over the middle of the brownie batter leaving a 1cm/½in border around the outside. Sprinkle the white and milk chocolates and the pecan nuts evenly over the caramel and gently push down very lightly with your hand. Pipe the remaining brownie batter over the top and gently spread using a palette knife. Bake for 30 minutes. Test the brownies with a skewer inserted into the middle to see if it comes out with just a bit of moisture on it. Leave to cool completely before cutting into individual portions. To make the filling, pour the sugar into a deep saucepan and cook over a medium heat until the sugar melts and turns a deep caramel colour. Watch carefully as the sugar can easily burn. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) To make the filling, pour the sugar into a deep saucepan and cook over a medium heat until the sugar melts and turns a deep caramel colour. Watch carefully as the sugar can easily burn. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Pour in half of the cream and add the sea salt. Be careful as the mixture will bubble up violently, but it will calm down. Once the mixture has settled, pour in the remaining cream, followed by the butter. If there are any lumps, place the pan back on the heat and stir until smooth. Take off the heat and leave to cool slightly, then pour the mixture into a piping bag. Leave to cool completely as this makes it easier to pipe later. Pour in half of the cream and add the sea salt. Be careful as the mixture will bubble up violently, but it will calm down. Once the mixture has settled, pour in the remaining cream, followed by the butter. If there are any lumps, place the pan back on the heat and stir until smooth. Take off the heat and leave to cool slightly, then pour the mixture into a piping bag. Leave to cool completely as this makes it easier to pipe later. To make the brownies, preheat the oven to 195C/175C Fan/Gas 5½. Line a 20cm/8in square tin with silicone or baking paper, leaving a 5cm/2in overhang along the long edges. This will make it easier to remove the brownies once baked. To make the brownies, preheat the oven to 195C/175C Fan/Gas 5½. Line a 20cm/8in square tin with silicone or baking paper, leaving a 5cm/2in overhang along the long edges. This will make it easier to remove the brownies once baked. Place the dark chocolate and butter in a heatproof bowl, set over a saucepan of gently simmering water. Make sure the bowl doesn’t touch the water and allow the chocolate and butter to melt. Stir occasionally until the mixture is fully melted. Place the dark chocolate and butter in a heatproof bowl, set over a saucepan of gently simmering water. Make sure the bowl doesn’t touch the water and allow the chocolate and butter to melt. Stir occasionally until the mixture is fully melted. Using an electric whisk, beat the eggs, sugars and vanilla together in a large bowl for around 3–4 minutes or until light and fluffy. Once the chocolate mixture has melted, take the bowl off the heat and allow to cool but not solidify. Using an electric whisk, beat the eggs, sugars and vanilla together in a large bowl for around 3–4 minutes or until light and fluffy. Once the chocolate mixture has melted, take the bowl off the heat and allow to cool but not solidify. Add the chocolate to the eggs mixture. Whisk until the mixture is smooth. Sift the flour, cocoa powder and salt into the chocolate mixture and gently fold together. Add the chocolate to the eggs mixture. Whisk until the mixture is smooth. Sift the flour, cocoa powder and salt into the chocolate mixture and gently fold together. Pour half of the brownie batter into the tin and carefully spread the mix evenly. Put the remaining batter into a piping bag for topping the brownie later. Gently squeeze the salted caramel all over the middle of the brownie batter leaving a 1cm/½in border around the outside. Pour half of the brownie batter into the tin and carefully spread the mix evenly. Put the remaining batter into a piping bag for topping the brownie later. Gently squeeze the salted caramel all over the middle of the brownie batter leaving a 1cm/½in border around the outside. Sprinkle the white and milk chocolates and the pecan nuts evenly over the caramel and gently push down very lightly with your hand. Pipe the remaining brownie batter over the top and gently spread using a palette knife. Sprinkle the white and milk chocolates and the pecan nuts evenly over the caramel and gently push down very lightly with your hand. Pipe the remaining brownie batter over the top and gently spread using a palette knife. Bake for 30 minutes. Test the brownies with a skewer inserted into the middle to see if it comes out with just a bit of moisture on it. Leave to cool completely before cutting into individual portions. Bake for 30 minutes. Test the brownies with a skewer inserted into the middle to see if it comes out with just a bit of moisture on it. Leave to cool completely before cutting into individual portions. Recipe tips If you don’t have time to make the filling, use a tin of caramel condensed milk or a jar of dulce de leche instead.