SMiLes by Meg

White Chocolate, Toffee, and Pecan Brownies

I’m posting this from Alaska, but not on an Alaskan trip where I anticipated to have time to bake. So instead, I baked on Tuesday, and after already bringing Irish Soda Bread Scones to work on Monday, brought these brownies on Wednesday. I feel like maybe I’m bringing too many baked goods to work – but also Lent, so it’s not like I can eat them.

Regardless, people don’t seem to mind. Turns out, offices are a place you can ALWAYS get rid of baked goods.

Now, midweek baking means I had to pick something that wouldn’t be too time intensive, and that I could make while responding to emails simultaneously. Enter brownies.

I’ve been told these ones are particularly excellent – fudgy, crunchy and soft all in one. I haven’t tried them yet, but hopefully there’s still one left over on Sunday so I can taste for myself.

First, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a medium saucepan over low heat, melt the butter and chocolate, stirring occasionally, until smooth. Allow to cool for 10 minutes.

Once cooled, transfer the chocolate mixture to a large bowl and mix in the sugar, eggs, and vanilla extract with a whisk until smooth.

6 eggs is so many eggs. Anyways, add the dry ingredients and mix with a rubber spatula until smooth.

Spread in a 12×18 inch jelly roll pan sprayed with cooking spray.

Growing up, I always made brownies in an 8×8 pan, aiming for the super thick brownies that you can make from the box. This jelly roll pan thing is new to me, and I’m always surprised when I still like a brownie that’s a bit thinner.

Of course, adding some fun toppings helps this. Sprinkle the toffee and pecans over the top of the batter.

Bake at 350°F for about 25 minutes, until a toothpick comes out mostly clean (I finally bought toothpicks!).

Wait about 15 minutes, and then sprinkle with the white chocolate chips.

I helped mine set by pressing down lightly with my hands so they adhered a bit better. Allow to cool overnight.

Once cool, cut into brownies of whatever size you think is appropriate. I’m not one to judge.

Store in an airtight container. I REALLY hope there’s one left for me to try on Sunday – these kind of seem like magic bars, my favorite dessert of all time, but with a brownie base.

Enjoy!

White Chocolate, Toffee, and Pecan Brownies

Ingredients:

  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 12 ounces unsweetened chocolate, chopped
  • 1 cup unsalted butter, sliced
  • 3 cups sugar
  • 6 eggs
  • 2 tablespoons vanilla extract
  • 3/4 cup toffee pieces
  • 3/4 cup chopped pecans
  • 1 1/2 cups white chocolate chips

Directions:

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a medium saucepan over low heat, melt unsweetened chocolate and butter until smooth, stirring occasionally. Set aside to cool for 10 minutes.
  3. Transfer chocolate mixture to a large bowl and whisk together with sugar, eggs, and vanilla extract.
  4. Add flour mixture and stir to combine with a rubber spatula.
  5. Spread batter in a 12×18 jelly roll pan, sprayed with cooking spray.
  6. Sprinkle toffee pieces and pecans over batter.
  7. Bake at 350°F for about 25 minutes, until a toothpick comes out mostly clean.
  8. Allow to cool for 15 minutes. Sprinkle with white chocolate chips, and allow to cool overnight. Cut into bars.

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