OK, to be honest, I'm not really that big of a fan of these non-traditional brownies. Maybe it's because there was not enough chocolate in them but, my husband LOVED them so much. He finished almost the whole tray (of course, not in one day). I, on the other hand, would love to say it's really yummy but it would've been yummier with more chocolate (I like chocolate if you hadn't noticed). The brownie should have toffee layers within it but due to my laziness - I couldn't wait for the toffee to melt and thicken again, I just poured the toffee into the mixture straightaway. As expected, it didn't turn out as planned but one could probably still taste the brownies' all-round gooeyness. I serve them with vanilla ice cream and even more toffee syrup..... mmmmmm heaven...
So, this is the recipe which I copied from Tinned Tomatoes...
Toffee Pecan Brownies
100g/4oz dark chocolate, chopped
175g/6oz butter, diced
250g bag creamy toffees
5 tbsp double cream
4 large eggs
2 tsp vanilla extract(I don't have in stock at home)
350g/12oz/2 cups caster sugar
200g/7oz/2 cups 2 tbsp plain flour
1 tsp baking powder
100g/4oz pecan nuts, roughly chopped
Preheat oven to 180c/gas 4/fan oven 160c.
Line a brownie pan with greaseproof paper.
Melt the chocolate with the butter.
Melt the toffees with the cream.
Lightly beat the eggs with the vanilla, stir into the melted chocolate with the sugar. Sieve in the flour and the baking powder, mixing lightly. Stir in the pecans.
Pour half the mixture into the brownie pan and drizzle over ¾ of the toffee sauce. Spread over the rest of the brownie mixture.
Bake for 40-45 minutes until firm to the touch. Leave to cool.
Reheat the remaining sauce and spread over the brownie cake before cutting into squares.
Do give it a try.. and enjoy!
