In this recipe, Chef Alexandre Bourdeaux adds extra taste and texture to one of the most popular baked treats on every pâtissier’s list by giving it a deliciously nutty twist.

For the brownie

Ingredients

• 300g butter
• 225g Callebaut 70-30-38
• 240g whole egg(s)
• 240g brown sugar
• 150g flour
• 240g roasted pecan nuts

For the salted caramel

Ingredients

• 500g basic caramel
• 3g salt

Preparation

Melt the butter and chocolate together. Lightly whisk the eggs in a separate bowl, adding the sugar and then the chocolate mixture. Fold in the flour and roasted nuts. Pour into a tray and bake for 12 minutes at 180°C.
Melt the caramel and add the salt. Mix well and serve as a sauce over a scoop of coffee ice cream.