Preheat the oven to 160°C fan/180°C/gas 4. Measure the olive oil, sugar and chocolate into a saucepan, then stir over a low heat until the chocolate has melted and the mixture is glossy.

Stir in the milk, then let the mixture cool for 5–10 minutes before whisking in the eggs.

Stir the cocoa powder, ground almonds, ½ teaspoon of sea salt flakes and 50g of the broken pecans into the liquid mixture.

Pour the batter into a lined 24.5cm x 17.5cm baking tin and drop in tablespoons of the caramel or dulce de leche. Use the handle of a teaspoon to draw the caramel gently through the chocolate mixture, then scatter over the remaining pecans and sea salt.

Transfer the tin to the oven and bake for 12–15 minutes, until the top of the brownie looks just set. Let the brownie cool in the tin for 5 minutes before transferring it gently to a wire rack.

Serve warm or at room temperature. This will keep well in an airtight container for 2–3 days.