1-Steps for the Caramel: To prepare the caramel, combine 1 cup (200g) granulated sugar, 1/4 cup (60ml) water, 2 tablespoons light corn syrup, and 1/4 teaspoon salt in a medium saucepan over medium-low heat. Heat the mixture without stirring until the sugar dissolves, then cook it just below medium heat until it reaches an amber color and a temperature of 340-345°F (171-174°C). Once it’s ready, remove from heat and carefully stir in 1/2 cup (120ml) heavy cream, noting that it will bubble up. Add 6 tablespoons (85g) unsalted butter one tablespoon at a time, stirring until smooth, then mix in 1 teaspoon vanilla extract. Let the caramel cool completely before using.

2-Steps for the Brownies: Preheat your oven to 350°F (175°C) and grease or line a 9×9 inch (23×23 cm) baking pan to get started on the brownie base. In a large bowl, whisk together 1 cup (200g) granulated sugar, 3/4 cup (95g) all-purpose flour, 1/2 cup (50g) natural unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Add 1/2 cup (115g) melted unsalted butter, 2 large eggs at room temperature, and 1 teaspoon vanilla extract, mixing until everything combines well. Fold in 1 cup (170g) milk chocolate chips and spread the batter evenly in the prepared pan. Bake for 23-25 minutes, or until a toothpick inserted near the center comes out mostly clean, then let the brownies cool for 20 minutes.

3-Assembling the Toppings: Once the brownies have cooled, spread the homemade caramel sauce evenly over the top. Sprinkle 1 cup (120g) chopped pecans over the caramel for that crunchy element. In a small bowl, melt 1/2 cup (85g) milk chocolate chips with 2 tablespoons (30ml) heavy cream, then drizzle this over the nuts. Finish with a light sprinkle of sea salt and let everything set before cutting into squares. For more caramel-inspired recipes, try our caramel pecan sticky buns to expand your baking skills.