For some reason, I’ve been receiving DM’s through Instagram from people asking me questions like; how long I have been photographing food for, or how I got into food photography. These messages always make me smile, especially the last one.
I still remember the day I got into food photography as if it was yesterday (that was almost 7 years ago!).
One day, while I surfed the Web, I came across a photo of food and for the first time when visiting a food blog, I didn’t pay attention to the recipe but the photo. I think it was then it happened, despite my poor knowledge of photography, I really felt food photography could be the creative journey I was craving for.
It’s amazing how life brings you new exciting things to be passionate about, to challenge yourself, to make you feel alive and be the best version of yourself.
I guarantee you that these brownies will be a real success; I made a batch to bring to work and everybody loved them so much that they’re still asking me for the recipe every day since then … so… here it is!
Pretzel Caramel Pecan Brownies
- 150 g unsalted butter cut into cubes
- 300 g organic dark chocolate broken into pieces
- 35 g cornflour
- 85 g white rice flour sifted
- 1 tsp xanthan gum
- 3 eggs large
- 2 tsp vanilla extract
- 95 g organic dark chocolate chips
- 125 ml single cream
- 100 g pecans chopped
- caramel sauce (store-bought or homemade*)
- Pretzels Gluten-free , if needed
- Preheat the oven to 160ºC, (325ºF). Grease a 29 x 19 cm baking tin and line with non-stick baking paper.
- In a medium saucepan, place the butter and chocolate over low heat stir until smooth. Transfer to a large bowl and let it cool at room temperature.
- In another bowl, place the cornflour, xanthan gum, rice flour and brown sugar. Stir the eggs, one at time, and vanilla extract into the chocolate mixture. Add the chocolate chips, the flour mixture, cream and pecans and mix well until combined.
- Pour the mixture into the tin, smooth the surface and bake for 20 minutes or until an inserted skewer withdraws clean. Allow it to cool slightly in the tin.
- Spoon the caramel sauce over the top of the brownie and allow to cool at room temperature for 3 hours or until set. Top with some pretzels and slice to serve.