Friday, May 13, 2011

Fudgy Toffee Brownies

Are you craving something full of chocolate? Go ahead and get your pans ready. This is a fudgy, chocolate filled, toffee sprinkled  blast of brownies. They are super moist and creamy. Chill them for an even cooler treat.
2 c semisweet choc chips (about 12 oz)
3/4 c (1 1/2 sticks) unsalted butter, cut into 1" pieces
5 oz unsweetened chocolate, chopped
1 3/4 c sugar
4 lg eggs
3/4 c english toffee bits
2/3 c whipping cream
Preheat oven to 350┬║. Line 9x9x2" pan with foil, leaving an overhang for easy removing. Butter your foil and set aside.
Combine 1 c choc chips, butter and about 4 oz of unsweetened chocolate in a heavy saucepan. Stir over low heat until melted and smooth. Remove from heat and whisk in sugar, then eggs and flour, mix until blended. Pour batter into pan and evenly sprinkle 1 c of toffee over batter. Bake brownies until toothpick tester comes out with moist crumbs attached - about 45 minutes.
Cool about 15 minutes.
Bring cream to a simmer in a saucepan, add 1 c choc chips and 1 oz of unsweeted chocolate. Whisk until smooth and creamy.Pour over brownies and sprinkle top with more toffee bits.
Chill brownies until cold, at least 2 hours or overnight. Lift out brownies and cut into squares. Enjoy!
Linking up to:
Foodie Friday at Designs by Gollum
Sweet Tooth Friday

4 comments:

Erin said...

Oh man. I wish I had these right now. They look fantasticly fudgy and delicious!!!

Mary said...

These really are incredible. I have such a weakness for brownies and I know I'd love these. I hope you have a great day. Blessings...Mary

Melissa said...

Yikes I'm making these right now and I noticed you don't have how much flour to use! Unless I'm missing it some how, major bummer.

Lisa said...

Mmm, toffee chips are definitely the way to make brownies even better.