8 ounces dark chocolate (chips or chopped)
1/2 cup (1 stick) unsalted butter
1/3 cup pecans halves, for topping
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons instant espresso powder
1/2 cup firmly packed light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla bean paste (or vanilla extract)
Melted caramel topping
Flaky sea salt for topping
Place chocolate and butter in a large glass bowl, set bowl on microwave plate in the Advantium, press “Microwave” and make these selections, in this order, on the Advantium panel: Melt, Chocolate Chips, 8 oz. Press “Start” to begin melting. When chocolate and butter have melted, use a rubber spatula to stir and combine mixture. (Alternatively, press “Micro 30 Secs,” stirring at every interval until chocolate and butter are melted and combined.) Set aside melted chocolate while preparing the remaining ingredients.
Place pecan halves on an Advantium metal cooking tray and toast in the Advantium by pressing “Cooking Options” and making these selections, in this order: Toast, 30 seconds. (Or up to 1 minute.) Press “Start” to begin toasting. Reserve toasted pecans for topping.
In a large bowl, whisk together these dry ingredients: all-purpose flour, baking powder, salt, instant espresso powder, brown sugar, and sugar. Add eggs and vanilla bean paste to melted chocolate, stirring to combine. Using a rubber spatula, slowly fold dry ingredients into the melted chocolate mixture, mixing well until just blended. Lightly grease (vegetable oil spray) an 8- by 8-inch glass baking pan. Pour in the brownie batter and spread evenly using a rubber spatula. Place the baking pan on the metal tray in the Advantium and bake the brownies by pressing “Speed Cook” and making these selections, in this order: Desserts, Brownie mix. Press “Start” to begin baking. When brownies are done, remove pan from Advantium and allow to cool slightly before serving.
Slice brownies into 8 to 12 squares, depending on the desired serving size. Drizzle caramel topping over each serving and top each with toasted pecan halves and a light sprinkle of flaky sea salt.