MARBLED TOFFEE BROWNIES
MAKES 18
100g / 4oz dark chocolate
175g / 6oz butter
250g bag creamy toffees
5 tbsp double cream
350g / 12oz caster sugar
4 eggs
2 tbsp vanilla extract
200g / 7oz plain flour
1 tsp baking powder
100g packet pecans, roughly chopped
50g / 2oz dark chocolate to decorate
Preheat oven to 180c/gas 4/fan oven 160c. Grease a 29 x 18cm (11” x 7”) shallow baking tin and line the base and sides with baking parchment.
Break up the chocolate and put in a large bowl with the butter. Sit over a pan of simmering water, stirring occasionally until melted.
Put the toffees and cream in a pan and melt over a gentle heat stirring all the time.
Stir the sugar into the chocolate mixture. Lightly beat the eggs with the vanilla then stir into mixture. Sift in the flour and baking powder mixing lightly. Stir in the pecans. Pour half of the mixture into the tin and drizzle over ¾ of the toffee sauce. Spread over the rest of the brownie mixture. Bake for 40 – 45 minutes until firm to the touch (mine took 55 minutes). Leave to cool in the tin for 20 minutes, then peel away the baking parchment and cool on a wire rack.
To decorate, reheat the remaining toffee and melt the chocolate in a separate bowl over simmering water (I use microwave 1 minute at a time). With the tip of a teaspoon quickly drizzle the toffee over the brownie. Repeat with the chocolate. Leave to set.
It will keep for four days in a tin.
To freeze: put in rigid container, it will keep for up to 3 months.
