Recipes

Fudgy toffee brownies

55 min • 12 to 16 servings •

ruth

55 min • 12 to 16 servings•

ruth

Chocolate brownies topped with chopped nuts, neatly arranged on a plate, perfect for a dessert recipe.

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

9×12 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.

Recommendations

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.

baking brownie toffee

Behind the Scenes

Catch Up on What’s Happening in Our Kitchen

Discover Stories