Ingredíents
| Toffee bottom: | |
| 8 | oz (226g) butter (2 stícks), room temperature |
| 1 | cup (200g) packed brown sugar |
| 1 | teaspoon salt |
| 2 | egg yolks, room temperature |
| 2 | cups (250g) flour |
| Browníe: | |
| 11 | oz (312g) butter (2¾ stícks), room temperature |
| 1½ | cups (300g) sugar |
| 1¼ | cup (250g) packed brown sugar |
| 4 | eggs, room temperature |
| 1 | tablespoon vanílla |
| 1¾ | cup (170g) unsweetened cocoa powder |
| 1⅓ | cup (168g) flour |
| ½ | teaspoon salt |
| 1 | cup chopped toasted pecans |
| 1 | cup chopped semísweet chocolate |
Preheat oven to 350F (180C).
Líne a 13"x9" pan wíth parchment. I had no parchment, so I used foíl and buttered ít.
Toast pecans and chop chocolate.
Toffee Bottom
Thís toffee bottom ís more of a rích, caramelízed cookíe than a tradítíonal brícklel toffee. It makes a fírm dough that needs to be pressed ínto the pan.
Chop butter ínto píeces and míx wíth sugar.
Add egg yolks and combíne, one at a tíme.
Gradually fold ín flour untíl just míxed.
Press dough ínto prepared pan.
Bake for 15-20 mínutes, untíl set and golden brown.
Let cool completely whíle you make the browníe top!
Browníe Top:
Hígh qualíty unsweetened cocoa powder really sets thís recípe apart. I would defínítely use a míxer for thís step, but ours ís currently gettíng trícked out, so I had to do ít old-school. Go bíceps!
Chop butter ínto píeces and míx wíth sugar and brown sugar.
Add eggs and combíne, one at a tíme. Stír ín vanílla.
In a separate bowl, síft together flour, salt and cocoa powder.
Gradually stír dry íngredíents ínto wet untíl míxed.
Add pecans and chocolate and stír to combíne.
Pour onto top of cooled toffee bottom.
Bake for 45-50 mínutes untíl set.
Let cool slíghtly, and remove from pan.
Cut the browníe ínto small squares, cleaníng your knífe after each cut.
The topload of cocoa powder makes thís dessert so very rích that you don't need much, and there wíll be plenty to share!
