Toffee Bottomed Brownies

By Gigirox

Ingredients

• Toffee bottom:
• 8 oz (226g) butter (2 sticks), room temperature
• 1 cup (200g) packed brown sugar
• 1 teaspoon salt
• 2 egg yolks, room temperature
• 2 cups (250g) flour
• Brownie:
• 11 oz (312g) butter (2 3/4 sticks), room temperature
• 1 1/2 cups (300g) sugar
• 1 1/4 cup (250g) packed brown sugar
• 4 eggs, room temperature
• 1 tablespoon vanilla
• 1 3/4 cup (170g) unsweetened cocoa powder
• 1 1/3 cup (168g) flour
• 1/2 teaspoon salt
• 1 cup chopped toasted pecans
• 1 cup chopped semisweet chocolate

Preparation

Step 1

Preheat oven to 350F (180C).

Line a 13"x9" pan with parchment.

Toast pecans and chop chocolate

This toffee bottom is more of a rich, caramelized cookie than a traditional bricklel toffee. It makes a firm dough that needs to be pressed into the pan.

Chop butter into pieces and mix with sugar.

Add egg yolks and combine, one at a time.

Gradually fold in flour until just mixed.

Press dough into prepared pan.

Bake for 15-20 minutes, until set and golden brown.

Let cool completely while you make the brownie top!

Brownie Top

High quality unsweetened cocoa powder really sets this recipe apart. I would definitely use a mixer for this step, but ours is currently getting tricked out, so I had to do it old-school. Go biceps!

Chop butter into pieces and mix with sugar and brown sugar.

Add eggs and combine, one at a time. Stir in vanilla.

In a separate bowl, sift together flour, salt and cocoa powder.

Gradually stir dry ingredients into wet until mixed.

Add pecans and chocolate and stir to combine.

Pour onto top of cooled toffee bottom.

Bake for 45-50 minutes until set.

Let cool slightly, and remove from pan.