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