Fudgy toffee brownies

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

The Pastry Chef's Baking
These moist and fudgy brownies get a flavor boost from toffee bits.

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.

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

You've read  of  free articles. Subscribe to continue.

Dear Reader,

About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:

“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”

If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.

But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.

The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.

We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”

If you’re looking for bran muffin journalism, you can subscribe to the Monitor for $15. You’ll get the Monitor Weekly magazine, the Monitor Daily email, and unlimited access to CSMonitor.com.