- 60ml (¼ cup) brown sugar
- 60ml (¼ cup) water
- 125ml (½ cup) double [heavy] cream
- 2.5ml (½ tsp) vanilla extract
- 2.5ml (½ tsp) kosher salt
- 125ml (½ cup) chunky peanut butter
- 170g (6 oz) halved pecan nuts
- 125ml (½ cup) butter
- 125ml (½ cup) brown sugar
- 125ml (½ cup) granulated sugar [optional]
- 5ml (1 tsp) vanilla extract
- 2 eggs
- 125ml (½ cup) all-purpose flour
- 125ml (½ cup) cocoa powder
- 180ml (¾ cup) semi-sweet chocolate chips
- Bring the cream to a simmer over low heat in a small saucepan.
- Combine the sugar and water in a small saucepan over high heat and cook, without stirring until fairly dark brown (or until it smells like caramel and has bubbles bigger than your thumb nail). The sugar thermometer should read between 112-116ºC (235-240ºF) and you should have reached the Soft-Ball stage.
- Slowly whisk in the warm cream until smooth and let cook for 1 minute.
- Remove from the heat and whisk in the peanut butter, sea salt and vanilla until smooth.
- Stir in the pecans.
- Let cool while you mix up the brownie batter.
- Preheat the oven to 175°C (fan 155°C/350°F/gas 4). If you are using a dark or non-stick pan, preheat to 160°C (fan 140°C/325°F/gas 3).
- Spray bottom of 20x20cm (8×8-inch) pan with cooking spray. In a 5 litre (4-quart) saucepan, melt the butter over medium heat; remove from heat.
- Mix in brown sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt until well blended. Stir in chocolate chunks.
- Spread about half of the batter in the pan.
- Top with the caramel mixture (in big blobs or spread out, your choice) and cover with the rest of the brownie batter. Swirl the top two layers for a marbled effect.
- Bake 30 to 35 minutes or until set.