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Fudgy Toffee Brownies

February 24, 2014

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I made these for my Stitch ‘n Bitch group, I needed something quick but different to make.  Everyone seemed to like them , some even asked if they were candy!

I liked them too but didn’t think they were blog worthy.  A few days later, my husband tried one and said they were really good.  Hmmm, this is a man who really does not like chocolate and these were very chocolatey.  I tried one again and started to rethink that these were really good.  Sitting in the refrigerator for a few days  improved the flavor.

So I made them a second time and added a bit of salt.  Now I really like them.

They need to be cut very small and I really think it adds to the presentation.   Little bites of chocolatey goodness!

Fudgy Toffee Brownies (adapted from Bon Appetit, June 2001)

12 ounces semisweet chocolate chips, divided (preferably Ghirardeli or other good quality chocolate)

3/4 cup (1-1/2 sticks) butter, cut into 1 inch pieces

5 ounces unsweetened chocolate, chopped, divided (Ghirardeli)

1-3/4 cups sugar

4 large eggs

3/4 cup all-purpose flour

3/4 teaspoon salt

1-1/4 cup English Toffee Bits, divided

2/3 cup heavy cream

3-1/2 ounces sliced almonds

Preheat oven to 350 degrees.  Line a 9 x 13 x 2 inch metal pan with foil, leaving overhang.  Butter foil.

Combine 6 ounces of semisweet chocolate chips, butter, and 4 ounces of unsweetened chocolate in a medium glass bowl and microwave on high for 1 minute.  Stir for 1 minute.  If not completely melted, return to microwave for 15 seconds and stir again.

Put chocolate mixture in a large mixing bowl.  Add sugar, whisk.  Add eggs and flour and whisk.  Stir in 1 cup of toffee bits until combined.   Pour into prepared pan.

Bake brownies for 30-35 minutes or until tester inserted into center comes out with moist crumbs attached.  Cool for 15 minutes.  Using a metal spatula, press down brownie edges to level top.

While brownies are baking, place almonds in large non stick fry pan over medium high heat.  Stir frequently for 5 minutes or until almonds just start to color. Remove from heat and set aside.

In a medium bowl, place 6 ounces of chocolate chips and 1 ounce of unsweetened chocolate.  Put heavy cream in glass 2 cup measure and microwave on high for 45 seconds.  Pour over chocolate and let sit for 1 minute.  Stir until smooth.

Pour topping over brownies in pan.  Sprinkle with almonds and 1/4 cup toffee bits.  Chill brownies until cold, at least 2 hours and up to one day.

Using the foil overhang, lift brownies from pan.  Fold down foil sides and cut into 1-1/2 inch squares.  Serve cold, storing any leftovers in the refrigerator.

mise en place:

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add sugar to chocolate/butter mixture:

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add eggs, flour, salt and toffee bits:

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into the prepared pan:

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after 30-35 minutes:

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toasted almonds:

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making topping:

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pressing down on brownie edges:

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add topping, toffee bits and then toasted almonds:

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brownies cold and peeling away aluminum foil:

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cut into small squares:

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