Preheat the oven to 160°C (fan-assisted convection) and line a 20cm square baking tin with baking paper.

For the brownie, whisk the butter with the sugar (sachet 1) until combined, then whisk in the eggs one at a time to form a thick and creamy mixture. Add the brownie mix (sachet 2) and stir to form a glossy batter.

Spread the batter evenly into the prepared tin and bake for 15 minutes for a fudgy brownie or 20 minutes for a cakier brownie. Set aside to cool.

Prepare the pecan topping by placing all the ingredients except the pecans in a medium saucepan. Stir gently until the mixture reaches a boil, then simmer until soft-ball stage is reached (118°C on a candy thermometer), about 4 minutes – see our Tip if you don’t have a thermometer.

Set the mixture aside to cool and thicken slightly, then stir through the pecans until evenly distributed.

Pour the pecan caramel over the cooled brownie and spread evenly into all the corners. Allow to cool at room temperature then place in the fridge to firm up. Slice into 12 bars and enjoy!

Tip: To test if your caramel has reached temperature without a candy thermometer, drop a small amount of the mixture into a bowl of iced water. If it clumps together into a soft, squishy ball that holds its shape, it’s ready. If it doesn’t hold its shape and disappears into the water, simmer for a few extra moments.