Toffee Brownies
The Nitty Gritty:
The salty sweetness and crunch of the toffee adds a fun twist to these luscious brownies.- Level: 1
- Prep Time: 15 minutes, then 30 in the oven
- Yields: 12-16 servings
- Tags: dessert
Toffee chips can be found in the baking aisle of your grocery store, near the chocolate chips.
Ingredients:
- 2 sticks unsalted butter, softened
- 2 cups sugar
- 4 oz. bittersweet chocolate, broken into pieces
- 3 large eggs
- 1 tsp. vanilla extract
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ¼ tsp. kosher salt
- ¾ cup toffee chips
Instructions:
- Melt chocolate pieces in a small, heat-proof bowl over a pot of simmering water. Let cool.
- Preheat oven to 350 degrees. Butter and flour a 9"x13" or 9"x9" pan.
- Place butter in a large bowl (or the bowl of an electric mixer); whisk until pale yellow and light. Add sugar and whisk until light and fluffy, then stir in the cooled chocolate and the eggs, one at a time, whisking after each addition. Add the vanilla and mix lightly.
- Combine the flour, salt, and cocoa powder in a small bowl. Gently fold dry mixture into the batter, stirring minimally.
- Add 1/2 c. of the toffee chips and stir just until they are evenly distributed. Don't overmix!
- Pour the batter into the pan. Sprinkle the rest of the toffee chips over top.
- Bake on center oven rack for 28-30 minutes for fudge-like brownies and 35 minutes for cake-like brownies (until a toothpick inserted in the center comes out completely clean). Remove from oven and let cool completely.
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By Alison L. McConnell
Alison L. McConnell is a Washington, D.C.-based journalist and writer. A native of New Jersey and upstate New York, she attended Bowdoin College in Maine and the London School of Economics before settling in Washington, where she works as a financial reporter and pursues her zeal for cooking on the side. Some of her favorite things to make are risottos, roast chickens, and cakes. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is a monthly online publication edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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