Fudge Brownies with White Chocolate, Toffee, and Pecans

In honor of Labor Day I decided to labor a bit in the kitchen and make a fabulous batch of brownies. This recipe comes from Jennifer Appel and Allysa Torey, the ladies who founded The Magnolia Bakery and started a cupcake craze. Not only were they famous for their cupcakes, but also for cakes, brownies and cookie bars. This recipe comes from their book, "The Magnolia Bakery Cookbook, Old Fashioned Recipes from New York's Sweetest Bakery".

Let's get started, shall we?

You will need the following for the brownie:
1 cup self-rising flour
12 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
3 cups sugar
6 large eggs, at room temperature
2 tablespoons vanilla extract

Topping ingredients:
3/4 cup toffee pieces
3/4 cup finely chopped pecans
1 1/2 cups white chocolate, coarsely chopped (I used white chocolate chips.)


*Grease a 12x18 inch jelly roll pan and preheat your oven to 350 degrees.

In a medium size saucepan over low heat, melt the chocolate with the butter, stirring occasionally until smooth. Cool for 5-10 minutes. Transfer this mixture to a large bowl and mix in the sugar, the eggs, and the vanilla extract.



Mix in the flour and pour the batter into prepared pan. Sprinkle the toffee and the pecans evenly over the batter. Bake 25-28 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached. Do not over bake.



Let cool for 20 minutes and sprinkle the white chocolate chunks over the brownies. Allow to cool to room temperature, or over night, before cutting and serving.

Enjoy and serve with copious amounts of milk....you will need it.