Caramel Pecan Brownie | Donna Hay

Ingredients

• 225g unsalted butter, chopped
• 200g dark chocolate, chopped
• 200g 70% dark chocolate, chopped
• 4 eggs
• 1 cup (220g) white (granulated) sugar
• 1 cup (175g) light brown sugar
• 2 teaspoons vanilla extract
• 1 cup (150g) plain (all-purpose) flour, sifted
• 1 cup (120g) pecans, chopped, plus 48 extra for decorating
• 1 cup (300g) store-bought thick caramel or dulce de leche