Ingredients
- 4 tablespoons unsalted butter, melted, plus 1/2 cup butter for toffee
- 2 ounces bittersweet chocolate, melted
- 1/4 cup granulated sugar
- 1/4 cup packed dark brown sugar, plus 3/4 cup for toffee
- 1 teaspoon vanilla extract
- 1 large fresh egg, slightly beaten
- 1/2 cup all-purpose flour
- 3/4 cup chopped quality milk chocolate
- 2 tablespoons ground almonds
- 1 cup chopped roasted and salted pecans
- 1/8 teaspoon Maldon or other sea salt crystals
Directions
Preheat oven to 350 degrees F. Line an 8-inch square metal cake pan with parchment.
In large bowl, whisk together 4 tablespoons melted butter and the melted chocolate. Blend in granulated sugar, 1/4 cup brown sugar, and vanilla. Whisk in egg. Then stir in flour. Spread in pan and bake for 15 minutes, remove and leave oven on.
Heat 1/2 cup butter and 3/4 cup of the brown sugar in a medium saucepan over medium-high heat. Boil for 2 minutes. Pour over brownie base and bake 7 minutes more. Remove from oven and sprinkle with milk chocolate, let sit 5 minutes, and spread to cover the top. Dust with ground almonds and then pecans. Sprinkle with salt. Press down pecans. Cool, then freeze 30 minutes before cutting. Serve at room temperature.
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By mel_9953873
Cheyenne, WY
on January 31, 2010
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This recipe has become a standard "go-to" for my family. It is AWESOME! I've had many, many compliments on it when I have takent these to potlucks and parties; one person even said last week that these "are the best thing I've ever put in my mouth!" I use only dark chocolate as my family and I just prefer it to milk and I always keep them cold after cutting - they really are better cold than at room temp.
By besh82_12580434
Brooklyn, 72
on January 22, 2010
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I've made this several times and it's been fantastic each time. Last time, I accidently forgot the flour and I think it came out even better as it was more fudgy. I think I'll be leaving out the flour or using less of it from now on.
By ramona.brunswic...
Phoenix, AZ
on August 24, 2009
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The only thing I had to go out and buy for this recipe was the 8" metal pan -- normally all I use is glass bakeware. I'm not sure why this recipe is rated Intermediate, because it's pretty simple to put together. I'm glad I gave most away because I practically inhaled the few pieces I did keep for "the family." This is definitely very rich -- if I had cut it into the 9 pieces as indicated by the recipe, we would have been in need of medical help due to the sugar overload! My 8" square was cut into 16 pieces and that worked out really well. I will be making these brownies again because they were a big hit with everyone. Next time, I'll be sure to press the salted pecans into the melted chocolate more firmly, because the nuts that didn't get pressed in far enough just fell off during slicing once chilled. I think I'll also try dark chocolate in place of the milk chocolate - as I've gotten older, I've developed a greater appreciation for the flavor of the dark stuff.
Read all 6 reviews