Toffee Pecan Brownies

Some people like cakey brownies… I am not one of those people.  If you are one of those people, these brownies aren’t for you.

I’ve never been completely happy with my from scratch brownie recipes.  I have tried a few, and they never turn out quite as ooey-gooey and fudgy as I would like them to. So, when I came across these Chewy Brownies from Brown Eyed Baker, I knew I had to give them a try. As I read her post, it was as if she was reading my mind. So, I starred it in my RSS reader and moved on.

Friends of ours recently purchased a new home, and we had plans to visit and help them with some painting, so I thought it would be nice to take some freshly made brownies.  As I was paging through my various brownie recipes, I suddenly remembered the Chewy Brownies that were patiently waiting in my RSS reader. I had most of the ingredients on hand, so I decided to give them a try.  Instead of chocolate chunks, I added some toffee bits and chopped pecans.

The brownies turned out well – perfectly moist, gooey, and fudgy! I think this brownie recipe will become my new “go-to” recipe, replacing the others that I have tried over the years.  If you’re a member of the fudgy brownie fan club, these are for you.

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
  • 3 eggs
    (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.

Once the brownies are cool, cut into squares, and enjoy!

31 Responses to Toffee Pecan Brownies

  1. I found your Banana Chip Scones by searching the healthy breakfast collection. I am not a featured publisher YET, but that is my aim.

    I really love the recipes you feature, and you have the same kind of attitude I do in regards to having my blog be a oollaboration of my talented minds.

    I would love to hear from you.

    You can email me at: or

    I will be exploring more of your recipes as well too.


    Polly Motzko

  2. I bookmarked those also and, true to form, immediately forgot about them! Thanks for reminding me. I’m loving the toffee twist.

  3. We’re not big pecan people so I went back to Brown Eyed Baker’s link and made just the plain chocolate ones tonight… so gooey. So delicious. Definitely getting made again – thanks!!

  4. I love brownies that are moist and chewy your definitely fits the bill. Fantastic. I just need a little milk to go with my piece.

  5. The brownie debate is one of those that always ends with “we agree to disagree” at my house. Half like them chewy, the other half like them cakey. What’s a mother to do?

    (I, of course, am from the chewy camp so I love this recipe!)

  6. Hey, I am president of the Fudgy Brownie Baking club. These look unbelievable. In truth, the Brown Eyed Baker can do no wrong, in my book, and if you have the good taste to make her recipe and have it turn out like it did, I will put you right up there, with her.

  7. I am definitely in the fudge brownie camp! Those look soooo moist and delicious! I can’t wait to try them! Like the addition of the toffee.

  8. I am such the lover of dark chocolate. And toffee. And pecans. These brownies have my name written all over them! I really like the Hershey’s Special Dark Cocoa, too. Looking forward to experimenting with these this weekend!

  9. Thank you for this recipe. I also love fudgy brownies. But I have a hard time finding instant espresso. Where do I look-my regular grocery stores do not carry it.

  10. I just made these this evening and they turned out great! I even posted the recipe and process with my own pictures on my facebook. I gave you credit, I promise! Thanks for sharing. :)