Elevate your classic brownie by adding texture to it!

With a paddle, cream the butter, sugar, corn syrup, vanilla paste,and salt together until fluffy.
Add in the eggs one at a time until combined.
Sift all the dry ingredients together and add into the above mixture until combined.
Add the melted cocoa paste. Last, add in the nuts and chocolate chips and mix until combined.
Prepare sheet trays with parchment and spread mixture with desired thickness.
Bake at 180°C (350°F) for 15-20 minutes until done depending on thickness.
Allow to cool completely before topping with the ganache.

Make a dry caramel with sugar and glucose.
Bring the cream to a boil and set for deglazing.
Once caramel is desired colour, slowly deglaze with the hot cream while whisking.
Cook caramel to around 110°C (229°F) then pour over the chocolate and cocoa paste.
Burr mix until everything is smooth and combined.
Cool to 45°C (113°F) then burr mix in the butter until smooth.