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Preheat the oven to 195C/175C fan/gas ⅚. Melt the butter and 54g of chocolate together either in a microwave or in a bowl suspended over a pan of gently simmering water.
When the butter is melted enough to start the chocolate melting, take it out of the microwave or off the heat of the stove and let the combined heats do the rest so as not to risk splitting the chocolate.
While the butter and chocolate cool, in another bowl beat or whisk the egg, sugar and vanilla together. Then combine with the chocolate and butter mixture. Everything will cool and thicken a bit.
Grind the 34g of Twiglets into a flour with the blender, smoothiemaker or coffee grinder. Add the Twiglet flour, cocoa nibs, pecans, another 20g of the chocolate chopped into small pieces and a pinch of flaky salt to the batter and fold together until combined.
Pour the mixture into your loaf tin and smooth the top. Arrange the rest of the Twiglets across the top like a raft and bake in the middle of the oven for exactly 19 minutes.
Take it out and let it cool in the tin. Then put it in the fridge to go completely cold before cutting into squares.