1 Picture
Ingredients
- Brownie:
- 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
- 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
Details
Servings 1
Adapted from keyingredient.com
Preparation
Step 1
Preheat oven to 350F (180C).
Line a 13"x9" pan with parchment. I had no parchment, so I used foil and buttered it.
Toast pecans and chop chocolate.
Toffee Bottom
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.
Cut the brownie into small squares, cleaning your knife after each cut.
The topload of cocoa powder makes this dessert so very rich that you don't need much, and there will be plenty to share!
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