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Fudgy toffee brownies

Moist, fudgy brownies with a hint of toffee that are easy to make.

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    These moist and fudgy brownies get a flavor boost from toffee bits.
    The Pastry Chef's Baking
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This was the second thing I made for a recent bake sale fundraiser. My cousin’s son’s school was holding a bake sale and the proceeds would be donated for relief efforts for flood victims in Chennai.

So I checked my Pinterest board for a brownie recipe I still needed to try and came up with this one.

This was the easiest thing to mix together and it conveniently used some of the toffee bits I was trying to clear out of my pantry. Actually when I made these I was trying to clear out a lot of baking ingredients from my pantry as I drastically cutback in baking in January.

Recommended: Brownie bonanza: A collection of brownies, blondies, and bars

I only had the barest taste test of these brownies since I needed the whole thing for the bake sale. But it was enough of a sliver from the edge to assure you that the brownies were as moist and fudgy as they look in these pictures. I love when my brownies turn out like this – all chewy, fudgy goodness that says "here's what baked fudge tastes like; give 'em a try." No cakey brownies here.

Fudgy Toffee Brownies
From Handle the Heat

1 cup semisweet chocolate chips
1-1/2 sticks (6 ounces) unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1-1/2 cups granulated sugar
4 large eggs
3/4 cup all-purpose flour
1 cup toffee bits (such as Heath)

1. Preheat oven to 350 degrees F. Line an 8- x 8-inch baking pan with foil and lightly spray with nonstick cooking spray.

2. In the top half of a double boiler set over hot, barely simmering water, combine the chocolate chips, butter and unsweetened chocolate. Whisk until melted and smooth. Cool slightly.

3. Stir in the sugar. Stir in the eggs, one at a time, beating until incorporated. Add flour, mixing until just combined. Add toffee bits and stir to combine.

4. Pour batter into prepared baking pan. Bake for 35-40 minutes, until a toothpick inserted near the center comes out with moist crumbs, not raw batter. Do not overbake. Let cool completely before cutting.

Related post on The Pastry Chef's Baking: Bakery-Style Chocolate Chip Cookies

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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