Recipe courtesy of Susan Scarborough

Sweet and Salty Double Nut Toffee Brownie Bars

  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Inactive: 35 min
  • Cook: 25 min
  • Yield: 9 bars
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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


  1. Preheat oven to 350 degrees F. Line an 8-inch square metal cake pan with parchment. 
  2. 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. 
  3. 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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