Pecan toffee cookie dough brownies are the cure for the largest, most imposing sweet tooth out there. A fudgy, chewy brownie layer is covered with buttery cookie dough that has pecans and toffee bits stirred in. The entire thing is topped with a creamy, rich chocolate ganache then sprinkled with chopped pecans. It's thick, it's gooey, and it's amazingly good. This recipe was originally published in 2008, and included in my first book.
For this recipe you'll need: sugar, brown sugar, all purpose flour, dark cocoa, salt, eggs, butter, vanilla, bittersweet chocolate chips, toffee bits, pecans
You know that recipes tend to be popular in waves, right?
I think that the whole cookie dough brownie recipe phase started in 2008. That's when I remember making these - several times actually. I wanted to include them in a book that I had been commissioned to write because I thought they'd be unusual. After making them about a million times I decided that I didn't like chocolate chips in the cookie dough part because there was almost too much chocolate. Is that even a thing?
It seems to be here.
Anyway, I decided to toss some toffee bits in there and the buttery crunch along with the pecans and creamy cookie dough was just exactly right. They're perfect for long evenings watching movies that make you cry, satisfying the inner demon during bouts of PMS, and sharing with people you love. Or, not sharing at all - because that's ok, too. You're worth it -- and these are worth an extra hour at the gym. Promise.
They're a decadent update from these chewy brownies!
Be sure to keep these tightly covered in the refrigerator. About 20 to 30 minutes before serving time get them out and let them warm up some. Have coffee on hand -- you'll need it.
By the way? My NEW thing, at least for now, is these vanilla brownies. Oh my stars!
YOU MAY NEED…
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If you liked these brownies you might like some of the other recipes in my book, Everything Cookies and Brownies.
Pecan Toffee Cookie Dough BrowniesPrint Save Saved!
- 2 cups sugar
- 1-½ cups flour
- ½ cup dark cocoa powder
- ½ teaspoon kosher salt
- 1 cup melted butter
- 4 eggs
- 2 teaspoons vanilla
Cookie Dough Layer
- 1 cup unsalted butter
- 1 cup brown sugar
- ½ cup sugar
- 2 teaspoons vanilla
- 1 cup toffee bits
- 1 cup chopped pecans, toasted
- 2 tablespoons cream
- 2 cups flour
- 1 cup heavy cream
- 12 oz bittersweet chocolate
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- Combine the flour, cocoa, and salt.
- Combine the oil, eggs, sugar and vanilla and mix for 3 minutes on medium speed.
- Stir in the flour mixture until well blended.
- Spread n a greased 9×13 pan and bake at 350f for 25-30 minutes.
- Do not over-bake.
- Cool completely.
- Mix in mixer until smooth.
- Spread over cooled brownies.
- Refrigerate until ready to use.
- Bring cream to simmer.
- Add chocolate and stir until melted and glossy.
- Spread cookie dough layer on cooled brownies.
- Top with ganache.
- Keep refrigerated.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.