Pecan Brownies
70 g butter
100 g dark chocolate
3 eggs
300 g sugar
100 g flour
1/2 tsp salt
1 tsp vanilla extract
Whip the eggs until light and frothy, then gradually add the sugar and mix well.
Incorporate the dry ingredients, and melt the chocolate and butter together in a double boiler.
Add the melted chocolate and vanilla extract to the mixture and fold it in with a spatula.
Bake at 175°C for 15 minutes.
Caramel Sauce:
55 g butter
70 g brown sugar
2 tbsp single or double cream
In a saucepan, heat the butter and sugar until it simmers, stirring constantly.
Remove from heat and let cool slightly, then add the cream and pour over the cake.
Sprinkle 75 g of pecans over the cake and bake for an additional 15 minutes.
Immediately after removing the cake from the oven.
Cut into brownie squares.