Line an 8x8inch square baking tin with greaseproof paper.
Break up the dark chocolate into a microwave-safe bowl. Roughly chop up the butter and add it to the bowl. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
In a separate bowl, whisk the eggs and sugar together for a minute until pale in colour and frothy.
Now pour in the melted chocolate mixture, add the flour and half the chopped pecans. Fold everything together until combined.
Spoon into the baking tin and spread out into an even layer. Scatter the remaining chopped pecans on top.
Bake for 17-20 minutes until the top is no longer shiny and the edges have started to crack. Leave to cool completely in the baking tin for at least 4 hours, or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for an hour.
Carefully lift the brownies out of the baking tin.
Open the Carnation Ready-made Caramel and give it a good stir.
Use a spoon to drizzle it over the brownies and sprinkle a pinch of sea salt on top.
Use a sharp flat knife to slice the brownies into 12. Serve and enjoy!
Your Salted Caramel Pecan Brownies will keep in the fridge, in an airtight container, for up to 3 days.