Source: my kitchen addiction
Toffee Pecan Brownies
(adapted from Brown Eyed Baker)
1/3 cup Hershey’s Special Dark cocoa powder
(I like the flavor of this stuff, but any cocoa powder will do)
1 teaspoon instant espresso powder
1/2 cup + 2 tablespoons boiling water
2 ounces unsweetened chocolate, chopped
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup + 2 tablespoons canola oil
(The other recipe calls for 2 eggs + 2 yolks, but I only had 3 eggs)
2 teaspoons vanilla extract
2 1/2 cups sugar
1 3/4 cups unbleached all purpose flour
3/4 teaspoon salt
3/4 cup toffee bits (I used Heath bits)
3/4 cup chopped pecans
Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper that extends up beyond the edges (this will be key when taking the brownies from the pan). Spray lightly with baking spray or lightly grease and flour.
Whisk together the cocoa powder, espresso powder, and boiling water until the cocoa and espresso are dissolved. Add the chopped chocolate and whisk until the chocolate is melted. Whisk in the butter and canola oil. Add the eggs and vanilla and whisk until the mixture is smooth.
Add the flour and salt, and use a spatula to gently incorporate into the batter. Stir just until combined. Add the toffee bits and pecans, and fold into the batter.
Pour the batter into the prepared pan and bake for about 35 minutes, until a toothpick inserted comes out clean. Remove from the oven and allow to cool in the pan on a wire rack for about 1 1/2 hours. Remove the brownies from the pan (using the parchment paper to lift) and allow to cool completely on the wire rack.