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.