Fudgy toffee brownies
Submitted by ruth on 7 November 2006 - 7:37am.
These brownies have helped me to win friends and influcence people. Just ask any of my friends. Also, it might seem like a lot of steps but these are really easy and maybe the best brownies ever!
Ready
- 2 cups semisweet chips (divided)
- ¾ cup unsalted butter cut into one inch pieces
- 5 ounces unsweetened chocolate - chopped (divided)
- 1 ¾ cups sugar
- 4 large eggs
- ¾ cup unbleached flour
- 1 ¼ toffee bits (divided)
- ⅔ cup whipping cream
- ¾ cup whole almonds, lightly toasted and coarsely chopped
Set
- 9x12 pan
- Double boiler or bowl set over simmering water
- Whisk
Go
- Preheat oven to 350°F.
- Line metal pan with foil leaving overhang. Butter foil.
- Combine 1 cup chips, butter, and 4 oz unsweet chocolate in heavy pan.
- Stir over low heat until chocoalte melts and mixture is smooth.
- Remove from heat.
- Whisk in sugar, then eggs and flour.
- Whisk in 1 cup toffee chips.
- Pour batter into prepared pan.
- Bake brownies until tester comes out with moist crumbs attached around 20-25 minutes.
- Cool 15 minutes
- Using metal spatula press down brownie edges to level top.
- Bring cream to simmer in heavy small sauce pan.
- Add remaining chips and 1 oz unsweet chocolate and whisk topping until smooth.
- Pour topping over brownies in pan.
- Sprinkle with almonds and ¼ cup toffee bits.
- Chill brownies until cold at least 2 hours and up to one day.
- Using foil overhang as an aid, lift brownies from pan.
- Fold down foil sides and cut into squares.
What you should know
Over baking these brownies is a serious mistake!! As all ovens vary watch these closely and adjusting the time accordingly. A tester should come out moist but not sticky.
Using organic makes a difference as will using good quality chocolate.
Re: Fudgy toffee brownies
Submitted by advert on 11 December 2009 - 3:59am.
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