Let's get started, shall we?
You will need the following for the brownie:
1 cup self-rising flour
12 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
3 cups sugar
6 large eggs, at room temperature
2 tablespoons vanilla extract
3/4 cup toffee pieces
3/4 cup finely chopped pecans
1 1/2 cups white chocolate, coarsely chopped (I used white chocolate chips.)
*Grease a 12x18 inch jelly roll pan and preheat your oven to 350 degrees.
In a medium size saucepan over low heat, melt the chocolate with the butter, stirring occasionally until smooth. Cool for 5-10 minutes. Transfer this mixture to a large bowl and mix in the sugar, the eggs, and the vanilla extract.
Mix in the flour and pour the batter into prepared pan. Sprinkle the toffee and the pecans evenly over the batter. Bake 25-28 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached. Do not over bake.
Let cool for 20 minutes and sprinkle the white chocolate chunks over the brownies. Allow to cool to room temperature, or over night, before cutting and serving.
Enjoy and serve with copious amounts of milk....you will need it.