Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
3 1/2 ounces (100g) Fairtrade dark chocolate
6 ounces (175g) butter
5 tablespoons double cream
12 ounces (350g) castor sugar
4 large eggs
2 teaspoons Fairtrade vanilla extract
7 ounces (200g) plain flour
1 teaspoon baking powder
7 1/4 ounce (205g) creamy Fairtrade toffees
3 1/2 ounce (100g) packet pecans, roughly chopped
1 3/4 ounce (50g) Fairtrade dark chocolate, to decorate
Preheat the oven to 180°C/350°F/Gas Mark 4. Line a 28 x 18cm (11 x 7in) shallow baking tin with baking parchment.
Break up the 100g (3 1/2 oz) chocolate in a roomy bowl and add the butter. Sit the bowl over a pan of simmering water, stirring occasionally until the chocolate has melted. Take off heat.
Stir the sugar into the melted chocolate mixture. Lightly beat the eggs with the vanilla, and then stir them in to the chocolate mixture. Sift in the flour and baking powder, mixing lightly. Then stir in the pecans.
Put the toffees and the cream in a pan. Place over a gentle heat to melt, stirring all the time.
Pour half the chocolate mixture into the tin and drizzle over three-quarters of the toffee sauce. Spread over the rest of the chocolate mixture and place in the oven for 40–45 minutes until firm to the touch.
Leave the brownies to cool in the tin for 20 minutes, and then turn them out. Peel away the baking parchment, and cool on a wire rack.
Decorate the brownies by reheating the remaining toffee. Melt the 50g (1 3/4 oz) of chocolate in a separate bowl over simmering water. Drizzle the toffee over the brownie, followed by the melted chocolate, using the tip of a teaspoon.