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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Chocolate Toffee Brownies

From Stop and Smell the Rosemary

Ingredients: 

9 ounces chocolate toffee bars, chopped, reserving ½ cup
½ cup (1 stick) unsalted butter
2 ounces unsweetened chocolate
2 large eggs
¾ cup sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup all-purpose flour, sifted
¾ cup toasted pecan halves or pieces

Recipe directions: 

Preheat oven to 350 degrees. Place oven rack in bottom third of oven. Spray an 8-inch square baking pan with cooking spray. Place a piece of wax paper, cut to fit, in bottom of pan, and spray again with cooking spray. Set aside.

Melt chocolate and butter in a double boiler until smooth. Set aside. Beat eggs, sugar, vanilla and salt with an electric mixer set at medium speed until mixed. Add melted chocolate and flour, beating on low speed. Stir in pecans and all but reserved ½ cup toffee bars. Pour into prepared pan and spread evenly. Sprinkle remaining toffee bars on top. Bake 25 to 30 minutes, or until tester inserted in center comes out barely clean. Transfer to rack to cool. Turn upside down on baking sheet. Remove wax paper; then turn brownies upright. Refrigerate 1 hour. Cut into 24 small brownies.

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