Toffee bottomed brownies, you make the rockin' world go round. No doubt about it, this dessert is going to knock your socks off. Part buttery, caramelized cookie, part chocolate overload sensation, this treat is all things to all people (except those who don't like chocolate, and I try not to associate with those people). Give this toffee bottom brownie recipe a try for your next occasion!
The original recipe called for half the following amount and was baked (at shorter times) in a 9" round cake pan. With the size of our office, I thought this would simply not do. Once I doubled the recipe, however, the 13"x9" pan weighed in at over 3 kilos! Keep this in mind when baking up your first batch - this is a serious dessert.
Step 1: Ingredients
- 8 oz (226g) butter (2 sticks), room temperature
- 1 cup (200g) packed brown sugar
- 1 teaspoon salt
- 2 egg yolks, room temperature
- 2 cups (250g) flour
- 11oz (312g) butter (2 3/4 sticks), room temperature
- 1 1/2 cups (300g) sugar
- 1 1/4 cup (250g) packed brown sugar
- 4 eggs, room temperature
- 1 tablespoon vanilla
- 1 3/4 cup (170g) unsweetened cocoa powder
- 1 1/3 cup (168g) flour
- 1/2 teaspoon salt
- 1 cup chopped toasted pecans
- 1 cup chopped semisweet chocolate
Step 2: Prep
Preheat oven to 350F (180C).
Line a 13"x9" pan with parchment. I had no parchment, so I used foil and buttered it.
Toast pecans and chop chocolate.
Step 3: Toffee Bottom
This toffee bottom is more of a rich, caramelized cookie than a traditional bricklel toffee. It makes a firm dough that needs to be pressed into the pan.
Chop butter into pieces and mix with sugar.
Add egg yolks and combine, one at a time.
Gradually fold in flour until just mixed.
Press dough into prepared pan.
Bake for 15-20 minutes, until set and golden brown.
Let cool completely while you make the brownie top!
Step 4: Brownie Top
High quality unsweetened cocoa powder really sets this recipe apart. I would definitely use a mixer for this step, but ours is currently getting tricked out, so I had to do it old-school. Go biceps!
Chop butter into pieces and mix with sugar and brown sugar.
Add eggs and combine, one at a time. Stir in vanilla.
In a separate bowl, sift together flour, salt and cocoa powder.
Gradually stir dry ingredients into wet until mixed.
Add pecans and chocolate and stir to combine.
Pour onto top of cooled toffee bottom.
Bake for 45-50 minutes until set.
Let cool slightly, and remove from pan.
Step 5: Devour
Cut the brownie into small squares, cleaning your knife after each cut.
The topload of cocoa powder makes this dessert so very rich that you don't need much, and there will be plenty to share!
My thoughts after baking this the first time are that there was far more butter than needed. Eric thought there was too much flour. I would be interested to see how the addition of baking powder might lend to a more crackly brownie top. Nonetheless, this was a delicious and powerfully rich dessert. Enjoy!