You are going to like this recipe!

A moist chocolate brownie, with a fudgey caramel layer, studded with pecans and topped with gooey toffee sauce. Need I say more?

I got this recipe from a nifty little book called 101 Chocolate Treats. A tiny, wee book from those lovely people at the Good Food Magazine. I have added cup measures for ease of use.






















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
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 (I use my round cake tin inserts, they fit when pushed into the corners).

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.

Makes 16 squares

(the original recipe included extra chocolate to drizzle over the brownies at the end, but I think this is overkill quite frankly. The toffee sauce is utterly divine on it's own. I will be using it again for other bakes.)

My first recipe of 2009 is a delicacy created by my good friend Lisa over at Lisa's Kitchen . Lisa took a Nigella Lawson recipe for choc...