Marbled Toffee Holiday Chocolate Brownie

· Take chocolate and break it into pieces and mix it with butter in a bowl. Melt it gently over a pan of hot water. Stir occasionally.

· Take another pan, add the toffees and the cream in the pan and melt over gentle heat, stirring all the time. Keep aside.

· Add sugar to the chocolate mixture.

· Add the beaten eggs with vanilla extract to the chocolate batter.

· Sift in flour and baking powder add lightly.

· Stir in pecans.

· Take a greased shallow baking tin of 28x18cm/11x7in and pour half of the mixture into it.

· Put over three quarter of the toffee sauce and spread over the rest of the brownie mixture.

· Preheat oven to 180 degree and bake the tin for 40-45 minutes until the top is firm.

· Leave the brownies to cool in the tin for 20 minutes.

· To decorate reheat the remaining toffee and melt the chocolate in a different bowl over a pan of hot water.

· With a teaspoon, quickly trickle the toffee over the brownie and then do the same thing with the melted chocolate.

· Let it cool, once it is set cut them lengthways and they are ready to serve.