Toffee Bottomed Brownies
INGREDIENTS
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Toffee bottom:
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8 oz (226g) butter (2 sticks), room temperature
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1 cup (200g) packed brown sugar
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1 teaspoon salt
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2 egg yolks, room temperature
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2 cups (250g) flour
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Brownie:
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11 oz (312g) butter (2¾ sticks), room temperature
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1½ cups (300g) sugar
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1¼ cup (250g) packed brown sugar
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4 eggs, room temperature
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1 tablespoon vanilla
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1¾ cup (170g) unsweetened cocoa powder
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1⅓ cup (168g) flour
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½ teaspoon salt
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1 cup chopped toasted pecans
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1 cup chopped semisweet chocolate
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