Christmas Spiced Chocolate Chip Brownies With Salted Caramel And Pecan Sauce Recipe

About this recipe

Indulge in the festive flavors of our Christmas Spiced Choc Chip Brownies with Salted Caramel & Pecan Sauce Recipe Kit! This kit includes everything you need to create rich, fudgy brownies infused with warm spices like cinnamon, cloves, and nutmeg, topped with a decadent salted caramel and pecan sauce. Perfect for holiday gatherings or cozy nights in, these brownies are a treat for all ages. With easy-to-follow instructions, you can bake like a pro in no time. Order now on the AnyFeast website or app and make your holidays extra special! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 95 Ml Dr. Oetker Large Vanilla Extract
• 100G Ginni'S Raw Pecans 100g
• - Ground Ginger Catering Size
• 6 Per Pack Golden Irish Organic Egg 6 Large/Medium
• 283G Guittard Super Cookie Semisweet Chocolate Baking Chips 48%
• 200G Anchor Unsalted Butter
• 1 Kg White Granulated Sugar
• - Natco Ground Nutmeg
• 1.5 Kg Bacheldre Organic Stoneground Strong Wholemeal Flour, 1.5Kg
• - Marnoto Hand Harvest Fine Sea Salt
• 100G Natco Ground Cinnamon, 100G
• 190G Dr. Oetker Fine 100% Dark Cocoa Powder
• 1 Kg Tate & Lyle Fairtrade Light Soft Brown Sugar

Instructions

1. 1. Preheat your oven to 180°C (350°F). Grease a baking dish with unsalted butter and line it with parchment paper to ensure easy removal of the brownies later.
2. 2. In a small saucepan over low heat, melt the unsalted butter. Add ground nutmeg, ground cinnamon, whole cloves, and ground ginger. Stir gently and let the spices infuse for 2-3 minutes. Remove from heat and strain the butter to remove any solid spice particles.
3. 3. In a large mixing bowl, whisk together granulated sugar, light soft brown sugar, and organic eggs until the mixture becomes pale and fluffy. Stir in the spiced melted butter, fine dark cocoa powder, and vanilla extract until well combined.
4. 4. Sift stoneground strong wholemeal flour and a pinch of fine sea salt into the wet mixture. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Fold in broken pieces of chocolate wafers.
5. 5. Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool in the pan for at least 15 minutes before removing.
6. 6. While the brownies are baking, prepare the salted caramel and pecan sauce. In a medium saucepan, heat granulated sugar over medium heat, stirring constantly, until it melts and turns a deep amber color. Once the sugar has caramelized, carefully add 2-3 tablespoons of water to adjust the consistency, stirring continuously to prevent crystallization.
7. 7. Stir in a pinch of fine sea salt and cream. Mix until the sauce is creamy and smooth. Add chopped pecans and simmer for 1-2 minutes. Remove from heat and let the sauce cool slightly.
8. 8. Once the brownies have cooled, drizzle the salted caramel and pecan sauce generously over the top. Slice into squares and serve warm. Optionally, top with a dollop of whipped cream for extra indulgence.