Equipment
Ingredients
Main
- 15 ml vegetable oil
- 255 g all-purpose flour
- 3 g salt, kosher
- 2 egg
- 220 g brown sugar, packed, dark preferred
- 45 ml caramel sauce
- 100 g pecans, finely chopped
Nutrition (per serving)
Method
Preheat the oven to 190°C (375°F). Grease an 8x8 inch baking pan with vegetable oil.
Sift the flour and salt together into a medium bowl.
Whisk the eggs and brown sugar in a separate bowl until the mixture becomes thin and lightens in color.
Transfer the egg and sugar mixture to a medium saucepan. Heat over medium-low heat for 5 minutes, stirring occasionally, until the sugar has fully dissolved.
Remove the saucepan from the heat. Stir in the sifted flour mixture, caramel sauce, and chopped pecans until no dry streaks remain.
Pour the batter into the prepared pan and spread it into an even layer. Bake for 15 minutes.
Cool the bread in the pan for 5 minutes.
Cut the bread into 16 brownie-sized squares and serve while warm.
Chef's Notes
- For an even deeper caramel flavor, consider using a dark, robust brown sugar. The molasses content in dark brown sugar will contribute significantly to the final taste.
- Don't overmix the batter after adding the flour. Overmixing can develop the gluten too much, resulting in a tougher bar instead of a chewy one.
- Ensure the egg and sugar mixture is heated sufficiently to dissolve the sugar completely. Undissolved sugar can lead to a grainy texture in the finished product.
- If you don't have store-bought caramel sauce, you can make your own by melting down soft caramels with a little cream or milk. Adjust the consistency as needed.
- Allowing the bars to cool slightly in the pan before cutting helps them set up and prevents them from crumbling apart.
Storage
Refrigerator: 5 days — Store in an airtight container to maintain chewiness.
Freezer: 3 months — Wrap individual squares tightly in plastic wrap.
Reheating: Microwave for 10 seconds to restore softness.
