The chocolate girl

Salted Caramel and Pecan Brownies.  These Brownies are divine. The layer of salted caramel and the pecans make them extra special. Perfect for an indulgent grown up treat.  Makes 12-14 Ingredients 245g/8oz unsalted butter 245g/8oz dark chocolate 70% cocoa solids 115g/4oz plain flour 60g/2oz Cocoa powder 4 large eggs 365g/12oz golden caster sugar Pecans  Salted Caramel 200g/ 8 1/2oz caster sugar 90g/3oz salted butter, cut into pieces 120ml/half a teacup double cream  1 teaspoon of salt    Salted Caramel Method Heat caster sugar in a medium saucepan over a medium heat, stirring constantly with a heat resistant rubber spatula or spoon.  The sugar will form clumps and eventually melt into a thick brown amber coloured liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir

Mint and chocolate cheesecake.  This baked cheesecake has a ganache topping and is very moreish. A must for fans of chocolate and mint. Ingredients 90g/3oz butter                                                                                                                                            200g/7oz dark chocolate digestive biscuits, crushed  600g/1Ib 4oz full fat cream cheese  3 large eggs  150g/5oz caster sugar  H alf a teaspoon mint essence   Ganache topping 120g/4oz dark chocolate 100ml/3 and a half ounces double cream Mint aero balls to decorate Method Preheat the oven to 190C/ 375F/Gas mark 5. Grease and line a 20 cm/8inch springform tin with silicone paper. Melt the butter in a saucepan over a low heat, then pour onto the crushed biscuits and mix together. Spread into the tin. Chill until needed.  Place the cream cheese, eggs, sugar, and mint essence into a bowl. Using an electric hand mixer mix until smooth. Pour over the biscuit