Salted Caramel Brownies

Adapted from
http://tenina.com/2010/05/salted-caramel-brownies/

I changed the recipe to suit our taste
Ingredients:
280g rapadura sugar
90g unsalted butter
1 tsp vanilla essence
2 tsp sea salt plus extra for topping
4 large eggs
1 large yolk
60g cacao powder
150g Plain flour
200g each macadamia and pecan or pistachio kernels, Almonds or any desired nuts
Extra nuts for topping

DO:
Preheat oven to fan forced 180°C and line a 22cm square pan with baking paper that comes up over the edges for easy removal.
Place sugar, butter and vanilla into Thermomix bowl and chop together for 5 seconds on speed 6. Cook for 15 minutes at Varoma temperature on speed 2. Let it cool before the next step.
Add salt and incorporate for 20 seconds on speed 4.
Add eggs, yolk and cacao to Thermomix bowl and mix for 15 seconds on speed 5.
Scrape down sides of bowl and add flour and nuts and mix for 10 seconds on speed 5.
Spread into prepared pan, stud with additional nuts, sprinkle generously with additional sea salt and bake for 10 minutes.
Remove from oven and bang on bench quite firmly to prevent rise from continuing. Return to oven for a further 20 minutes or until just wobbly in centre. I reduced the heat to 160 for a longer slow bake. Keep checking every 10 minutes.

Allow to cool slightly in tin before cutting into enormous pieces and wolfing down immediately

 Before baking

 After baking. I will reduce the cooking time next time as it over baked it and the insides were more like cake texture instead of the fudgy brownie feel.

 All sliced up

It tasted very nice with the salt and it was not too sweet as I have reduced the sugar. Perfect with a cup of coffee.. Happy Australia Day!