Print
Email
Add a photo
Ingredients
- 2 cups flour
- 1/2 tsp salt
- 1 1/2 cups (3 sticks) butter, cut into pieces
- 4 squares (4 oz.) unsweetened chocolate, chopped
- 1 1/2 cups sugar
- 5 eggs, lightly beaten
- 2 tsp vanilla
- 3/4 cup toasted chopped pecans, divided
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup toffee chips
- 1/2 cup caramel ice cream topping
Directions
- Preheat the oven to 350 F
- Spray an 13 x 9 inch pan with vegetable pan spray
- In a small bowl, combine the flour and salt
- In a large microwave safe bowl, melt the butter and chocolate
- Stir in the sugar
- Add the eggs and vanilla extract
- Mix well
- Stir in the flour mixture
- Mix until just combined
- Stir in the 1/4 cup pecans, chocolate chips, and the toffee chips
- Spread the batter evenly into the prepared pan
- Sprinkle the remaining 1/2 cup pecans evenly over the top
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean
- Cool completely
- If desired, cover half of the brownie with vanilla frosting, then drizzle the other half with caramel topping
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 24 servings | |
| Calories 259 | |
| Calories from Fat 160 | 62% |
| Total Fat 18.45g | 23% |
| Saturated Fat 10.56g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 145mg | 6% |
| Potassium 108mg | 3% |
| Total Carbs 23.46g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 12.79g | 9% |
| Protein 3.66g | 6% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
