Preheat oven to 175°c.

Add Stroopwafels to a lined baking sheet and bake for 10 minutes until slightly darkened and caramel has melted. Let cool until hard then add to a food processor with biscuits and pretzels. Blend until fine.

Add the melted butter and pulse until a sandy texture. Press into the bottom of a lined baking dish and bake for 10 minutes.

Brown the butter- heat the butter in a saucepan over medium heat for around 5 minutes until it begins to foam and brown flecks rise to the surface.

Pour this over the dark chocolate and add the cocoa powder, stir until all the chocolate is melted.

In a separate bowl whisk both sugars and eggs until well combined then whisk through the chocolate mixture and vanilla.

Add the flour and stir until just combined then fold through the chocolate chunks.

Top the base with the brownie batter and bake for 20 minutes.

Combine butter, 100ml cream and sugar in a pan over medium heat. Stir until combined and sugar has melted then stir through ¼ tsp salt and pecans.

Top the brownies with the pecan mix and let set in the fridge.

While it sets heat the 250ml cream over low heat until steaming then pour over the chocolate. Let this sit for 5 minutes then stir until all the chocolate has melted.

Pour over the brownies, top with a sprinkle of chopped pecans and pretzels and chill until set (about an hour) or don’t bother and eat them straight away.