recipes
Brownie pie with caramel and pecans
2024-03-08
Ingredients
For the brownie filling
3 eggs (Coccodi)
155g brown sugar
150g caster sugar
1 shot espresso
75g cocoa powder
65g plain flour
120g Margarine (Stork tub)
You will also need
225g Caster sugar
100ml water
50g butter (Lakeland)
125ml double cream (Elmlea)
You will also need
1 x 8 inch half baked sweet pastry base
200g pecan nuts, toasted
Method
Start this recipe by making the brownie filling. Whisk together lightly the eggs, sugars and espresso. Next, whisk in the flour and cocoa, followed by the melted margarine. Pour into the prepared pastry case and bake for 50-60 minutes at 180`c. Meanwhile make the caramel. Cook together the caster sugar and water till golden in color then stir in the butter and remove off the heat. Immediately pour in the cream and mix to a smooth caramel. Allow to cool down. When the brownie pie is ready, remove from the oven and cover with the toasted pecans.Pour over the caramel and serve.
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