Toffee Pecan Brownies

I had two of these before they were even properly cooled, and a half of one today after my morning run. They are delicious warm, but even better when they are properly cooled. Then you can really taste the chocolate and the texture is divine!

I didn't have caramel sauce and didn't fancy making one either (I did a lot of cooking last night!), so I substituted it for some delicious real toffee sauce we had in the fridge. I also left out the cayenne and used fine sea salt instead of coarse. I threw away my weight conversions, but you can find a handy chart here. Lastly, I baked mine for 35 mins - I think it's better to slightly undercook, than to overcook as then all you end up with is dry, chocolate cake. A crying shame. oh yeah, and I worked out that 350 degrees is just over 175 degrees celsius.

I'll make this with the kids next time as it was really easy.