Toffee Brownies

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So here I am at last, sharing the final brownie recipe for my themed Blondies and Brownies week. The anal-retentive part of me needed to get two blondies recipes plus two brownies recipe up on the blog, to make the title of the themed week accurate. I hadn’t been calling it Blondies and Brownie week, though as of Friday afternoon, that’s pretty much what it was.

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No, I have to make the plural tense accurate. And what better way to do that than with Toffee Brownies? Personally, I can’t think of anything….

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So, these are amazing. Of course. I’m a toffee fiend, and I know I’m not even remotely alone.

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Oh, and these brownies are intensely chocolate-y. They are super-rich and not too sweet. In short, they are a wonderful little snack or dessert for all you chocolate and toffee lovers, and they’re pretty easy to make, too. I hope y’all will enjoy them!

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{One Year Ago: Banana Dark Chocolate Chunk Mini Muffins}

Source: Down South by Donald Link

Ingredients:

BROWNIES:
1/3 cup cocoa powder
4 tbs unsalted butter
2 oz. unsweetened chocolate, coarsely chopped
2 ¼ cup granulated sugar
½ cup plus 2 tbs canola oil
2 large eggs
2 large egg yolks
1 tsp vanilla extract
1 ¾ cups all-purpose flour
1 tsp kosher salt
2 (8 oz.) packages of Heath bar or toffee bits (about 3 cups)
1 cup semi-sweet chocolate chips

ICING:
6 tbs unsalted butter
1 oz. unsweetened baking chocolate, coarsely chopped
1 ½ oz. bittersweet chocolate, coarsely chopped
¼ cup sour cream
½ cup plus 1/3 cup confectioners’ sugar

Directions:
To make the BROWNIES: preheat your oven to 350 F. Grease a 9×13” baking pan and set aside.
Pour ½ cup plus 2 tbs of boiling or really, really hot water into a 1-cup measuring cup. Add the cocoa powder and whisk vigorously to combine. Set aside.
Set up a double boiler, or a makeshift one of a glass bowl atop a saucepan of simmering water, and add the butter and the chocolate. Let them both melt, and whisk until smooth when done. When smooth, whisk in the cocoa powder mixture.
In a large bowl, whisk together the sugar, oil, eggs, egg yolks, and vanilla. Slowly whisk in the chocolate mixture. Add the flour and salt and gently whisk to combine. Stir in 2 ½ cups toffee chips and the semi-sweet chocolate chips.
Use a rubber spatula to transfer the batter to the prepared baking pan. Bake until a tester inserted into the center comes out mostly clean, about 40 minutes. Allow the brownies to cool completely in the pan before icing.
Meanwhile, make the ICING: in a double boiler (or a makeshift double boiler), add the butter and both chocolates. Melt them together and whisk until smooth. Add the sour cream and sugar, and whisk vigorously until all is combined and very smooth. Set the icing aside in a cool place and let it rest at least 1 hour, until it becomes thick and spreadable.
When the brownies and icing are ready, pour the thick icing on the top of the brownies and use a butter knife or an offset spatula to evenly spread the icing all over the brownies. Evenly sprinkle the remaining ½ cup toffee chips over the icing. Cut into squares and serve.

2 responses to “Toffee Brownies

  1. I my gosh…. I’d like a plate of these right now!

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