130g butter
100g caster sugar
1 tsp Taylor & Colledge Vanilla Bean Extract
75g chopped pecans
pinch of sea salt
100g white chocolate chips
3 tsp Taylor & Colledge Vanilla Bean Paste, plus 1 tsp for sauce (optional)
2 eggs
250g caster sugar
1 tsp Taylor & Colledge Vanilla Bean Extract
125g plain flour
1 tsp baking powder
pinch of sea salt
1. To make the pecan brittle, heat the caster sugar, 4 tbsp cold water and 1 tsp Taylor & Colledge Vanilla Bean Extract in a stainless steel pan until dissolved. Carefully swirl the pan then increase the heat and boil for around 3-4 mins, until it’s an amber colour. Add the chopped pecans and a generous pinch of sea salt and swirl to coat before quickly pouring onto a sheet of baking parchment. Allow to cool completely then roughly chop up into pieces.
2. Heat the oven to 180C/160C fan/gas 4 and grease and line a 9”/23cm square baking tin.
3. Melt 50g of the chocolate chips with the butter in a small bowl set over a pan of boiling water. In a large bowl, whisk the eggs, sugar and 1 tsp Taylor & Colledge Vanilla Bean Extract together until pale, then fold in the melted chocolate mixture. Add the flour, baking powder, and a pinch of salt, then stir through the remaining chocolate chips and a third of the chopped pecan brittle.
4. Pour into the baking tray and top with the rest of the brittle and a pinch of sea salt. Cook for 35-40 mins, then set aside to cool. When ready to serve, cut into squares and enjoy.