Recipe courtesy of Susan Scarborough
Sweet and Salty Double Nut Toffee Brownie Bars
- Level: Intermediate
- Yield: 9 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 387
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 49
- Dietary Fiber
- 2
- Sugar
- 41
- Protein
- 4
- Cholesterol
- 37
- Sodium
- 54
- Total: 1 hr 20 min
- Prep: 20 min
- Inactive: 35 min
- Cook: 25 min
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.