Salted Caramel Pecan Brownies

*Note: If salted caramel sauce is unavailable, sprinkle sea salt over regular caramel sauce.

Step-by-Step Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F/177°C. Line an 8 x 8-inch (20 x 20 cm) baking pan with parchment paper for easy removal.
2. Prepare the Butter and Chocolate: In a microwave-safe bowl, melt the unsalted butter in 20-second increments until fully melted and hot. In a large mixing bowl, combine the 70% chocolate and instant espresso powder. Pour the melted butter over the chocolate mixture and stir until the chocolate is completely melted. Allow the mixture to cool for 5 minutes.
3. Whisk Eggs and Sugar: In a separate bowl, whisk together the eggs and granulated sugar until the sugar is dissolved and the mixture has increased in volume and become lighter in color, which should take approximately 2-3 minutes. Next, whisk in the all-purpose flour and salt until well combined.
4. Combine the Mixtures: Pour the melted butter and chocolate mixture into the egg and sugar mixture. Stir until well combined.
5. Bake: Transfer the brownie batter into the prepared baking pan. Top it with an even layer of roughly chopped pecans, pressing them slightly into the batter. Bake for approximately 30 minutes, or until the sides of the brownies begin to pull away from the pan and a toothpick inserted into the center comes out clean.
6. Cool and Serve: Once baked, remove the brownies from the oven and allow them to cool in the pan for 5 minutes. Using the parchment paper, lift the brownies from the pan and transfer them to a wire rack to cool completely. Drizzle the salted caramel sauce over the top of the brownies. If using unsalted caramel sauce, sprinkle sea salt over the caramel for that delightful salted caramel flavor. Allow the brownies to cool before cutting them into 2-inch (5 cm) squares.