Sweet and Salty Double Nut Toffee Brownie Bars |
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Prep Time: 55 Minutes Cook Time: 25 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe by Susan Scarborough is From the Ultimate Recipe Showdown- Cookies. I love Sweet, Salty and Toffee so I can't wait to give this one a try. 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 sea salt, crystals (recommend maldon) |
Directions:
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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