Caramel pecan brownies recipe | Taste of France®
Caramel pecan brownies are decadent and everything you want in a brownie and more.
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Ingredients
- Generous 1 tbsp (25 g) glucose syrup, DE 38
- 2 tbsp (25 g) superfine sugar
- 3 tbsp (45 ml) heavy cream, min. 35% fat
- 2 tsp (10 g) butter
- ⅛ tsp (0.5 g) fleur de sel
- ⅔ cup (2¾ oz./80 g) pecan halves
- 1 tbsp (15 ml) water
- ¼ cup (1¾ oz./50 g) superfine sugar
- A few drops neutral oil
- 3 oz. (85 g) dark chocolate, 65% cacao (preferably Valrhona Caraïbes), chopped and divided
- 4 tbsp (2½ oz./65 g) butter, diced
- 2 tsp (10 ml) walnut oil
- ⅓ cup (2½ oz./75 g) lightly beaten egg (about 1½ eggs)
- 2 tbsp (25 g) rapadura sugar
- 2½ tbsp (25 g) all-purpose flour
- 2 tsp (5 g) unsweetened cocoa powder
- Scant ½ tsp (1.5 g) baking powder
- ⅓ cup (1¼ oz./35 g) almond flour
- ¼ tsp (1 g) salt
- Scant ½ cup (1¾ oz./50 g) chopped caramelized pecans, plus more for decoration
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