Quite possibly the richest and darkest chocolate brownie you'll ever taste. The mother of one of our employees will forgo her diet every time she visits Magnolia to have one of these. Don't worry, Mrs. W., we're sure you're not alone!
What you'll need
- BROWNIE
- 1 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 3/4 tsp. salt
- 12 ounces unsalted chocolate
- 1 cup (2 sticks) unsalted butter
- 3 cups sugar
- 6 large eggs, at room temperature
- 2 tbsp. vanilla extract
- TOPPING
- 3/4 cup toffee pieces
- 3/4 cup finely chopped pecans
- 1 1/2 cups white chocolate, coarsely chopped
How to make it
Preheat oven to 350 degrees. Grease a 12- by 18-inch jelly roll pan. To make the brownie: In a large bowl, sift together the flour, the baking powder and the salt. Set aside.
In a medium-sized saucepan over low heat, melt the chocolate with the butter, stirring occasionally until smooth. Cool for 5 to 10 minutes. Transfer this mixture to a large bowl and mix in the sugar, the eggs and the vanilla extract. Add the dry ingredients. Pour the batter into the prepared pan. Sprinkle the toffee and the pecans evenly over the batter. Bake 25 to 28 minutes or until a cake tester inserted into the center of pan comes out with moist crumbs attached. Do not overbake.
Let cool for 20 minutes, then sprinkle the white chocolate chunks over the brownies. Allow to cool to room temperature, or overnight, before cutting and serving.
