English Toffee Brownie Cake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 3 1/2 tablespoons unsweetened cocoa powder
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cut into small pieces
• 2 large eggs
• 2/3 cup sugar
• 1/4 cup hot water
• 1 3/4 cups pecans, coarsely ground (about 6 oz.)
• 1/2 cup english toffee bits (heath's bits)
• 1/2 cup semi-sweet chocolate chips
• 4 ounces bittersweet chocolate, chopped (not unsweetened)
• 3 tablespoons butter
• 1 tablespoon honey
• 1/4 cup chopped pecans
• 1/2 cup english toffee pieces

Recipe

• 1 for the cake: position oven rack in center of oven.
• 2 preheat oven to 350^f.
• 3 butter a 9 inch round cake pan with 2 inch sides.
• 4 sprinkle pan with 1/2 tablespoon cocoa.
• 5 shake out excess.
• 6 mix flour, baking powder and salt in a small bowl.
• 7 in a small heavy saucepan combine butter and 3 tablespoons of cocoa.
• 8 stir until melted and smooth over medium-low heat.
• 9 remove from heat.
• 10 in a large bowl, using an electric mixer, beat eggs and sugar until thick and fluffy.
• 11 mix in hot water and cocoa mixture.
• 12 then stir in the flour followed by the pecans, toffee bits and chocolate chips.
• 13 transfer to the prepared pan and smooth the top.
• 14 bake about 25 minutes or until a tester inserted in the center of the cake comes out with moist crumbs.
• 15 cool in pan 15 minutes.
• 16 after running a knife around sides to loosen cake, turn out onto a platter.
• 17 cool for the glaze: in a small saucepan, over medium-low heat, combine the chocolate, butter and honey until smooth.
• 18 cool until glaze thickens slightly but is still pourable, about 10 minutes.
• 19 pour glaze over cake and spread over top and sides.
• 20 sprinkle top of cake with toffee bits and chopped pecans.
• 21 chill 1 hour until glaze is set.
• 22 keep chilled.
• 23 can be made ahead.