125g butter, melted
1 cup dark brown sugar
1 free-range egg
1¾ cups plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 /3 cup roughly chopped pecans, extra 1 Tbsp, thinly sliced
100g Caramello chocolate, chopped
Vanilla ice-cream, to serve
Caramel sauce, to serve
Preheat oven to 160°C fanforced (180°C conventional). Roughly line a 22cm round cast iron pan, or shallow baking dish, with a square of baking paper so edges overhang.
Put butter and sugar in a large bowl and mix with a wooden spoon until combined. Add egg and mix again until combined. Stir in flour, baking powder and bicarb until well combined.
Stir chopped pecans and chocolate into cookie dough.
Spoon dough into prepared pan and smooth surface. Scatter with extra pecans. Bake for 20-25 minutes or until puffed up, crisp and golden brown on top, with the centre still a little soft. Set aside to cool for 5 minutes before serving warm with ice-cream and caramel sauce.