Sweet and Salty Double Nut Toffee Brownie Bars

This recipe by Susan Scarborough is From the Ultimate Recipe Showdown- Cookies. I love Sweet, Salty and Toffee so I can't wait to give this one a try.

• Ready In: 1 hr 20 mins
• Yields: 9 bars

Ingredients

• 4  tablespoons unsalted butter, melted, plus 1/2 cup butter for toffee
• 2  ounces bittersweet chocolate, melted
• 1⁄4 cup granulated sugar
• 1⁄4 cup  packed dark brown sugar, plus 3/4 cup for toffee
• 1  teaspoon vanilla extract
• 1  large  fresh egg, slightly beaten
• 1⁄2 cup all-purpose flour
• 3⁄4 cup  chopped quality  milk chocolate
• 2  tablespoons  ground almonds
• 1  cup  chopped roasted and salted pecans
• 1⁄8 teaspoon sea salt, crystals (recommend Maldon)

Directions

1. Preheat oven to 350 degrees F. Line an 8-inch square metal cake pan with parchment.
2. In large bowl, whisk together 4 tablespoons melted butter and the melted chocolate. Blend in granulated sugar, 1/4 cup brown sugar, and vanilla. Whisk in egg. Then stir in flour. Spread in pan and bake for 15 minutes, remove and leave oven on.
3. Heat 1/2 cup butter and 3/4 cup of the brown sugar in a medium saucepan over medium-high heat. Boil for 2 minutes. Pour over brownie base and bake 7 minutes more. Remove from oven and sprinkle with milk chocolate, let sit 5 minutes, and spread to cover the top. Dust with ground almonds and then pecans. Sprinkle with salt. Press down pecans. Cool, then freeze 30 minutes before cutting. Serve at room temperature.