Turtle Brownies

‘For the uninitiated, a “turtle” is a classic confection made of chocolate, pecans and caramel and, let’s be honest, if there is one thing that makes brownies better, it’s the addition of caramel.’

Hands-on time 20min, plus cooling and (optional) chilling. Cooking time about 40min. Makes 12

FOR THE BROWNIES

• 200g unsalted butter, chopped, plus extra to grease

• 175g wholemeal rye flour, see Edd’s Tip

• 50g cocoa powder

• ½tsp flaked sea salt

• ½tsp baking powder

• 300g dark chocolate (65-75% cocoa solids), roughly chopped

• 150g caster sugar

• 220g light brown soft sugar

• 4 large eggs

• 1tsp vanilla extract

• 80g pecans, roughly chopped

• 50g milk chocolate, roughly chopped (or chocolate chips)

FOR THE SALTED CARAMEL

• 100g caster sugar

• 80ml double cream

• 15g unsalted butter

• ¼tsp flaked sea salt, plus extra to sprinkle, optional

1 Preheat oven to 180°C (160°C fan) mark 4. Lightly grease a 23 x 33 x 5cm baking tin and line with baking parchment, making sure the parchment hangs over the sides.

2 For the brownies, sift the flour, cocoa, salt and baking powder into a large bowl. Melt the butter and dark chocolate in a heatproof bowl set over a pan of simmering water (making sure the base of the bowl doesn’t touch the water). Remove from heat and set aside.

3 In a large bowl using a handheld electric whisk, beat the sugars, eggs and vanilla for 4-5min, or until thick and pale. Pour in the chocolate mixture; mix to combine.

4 Fold in flour mixture using a spatula, until just combined. Scrape into lined tin and smooth to level. Sprinkle over ½ the pecans and ½ the milk chocolate. Bake for 25min, or until a skewer inserted comes out with moist crumbs. Leave to cool in tin. Once cool, chill for a couple of hours for a fudgier brownie.

5 For the salted caramel, heat the sugar in a small pan over medium heat until deep golden (do not stir; swirl the pan instead). Carefully add the cream,

butter and salt. Once the bubbling has subsided, remelt over low heat if needed. Pour into a small, heatproof bowl and set aside for 10-15min, to thicken slightly.

6 To finish, drizzle caramel over the brownies and sprinkle over the remaining pecans and milk chocolate. Slice and serve.

PER BROWNIE 613cals, 7g protein, 34g fat (18g saturates), 67g carbs (56g total sugars), 4g fibre

TO STORE Keep in an airtight container at room temperature for 4 days.