I am fudgy brownie girl all the way! The cake brownies just don’t do it for me:) I used my favorite fudgy recipe and added in Heath toffee bits. Simple, huh?
The results were terrific too. Our friends loved them and gobbled them right up! I will have to make these again when I am feeling better so I can taste and enjoy them. I am glad our friends appreciated them, they were happy to be the brownie samplers.
Adapted from Dessert First
5 ounces bittersweet chocolate
3 ounces unsweetened chocolate
5 tablespoons unsalted butter
1 cup sugar
¼ teaspoon salt
1 teaspoon vanilla
3 tablespoons cocoa
⅓ cup flour
Heath toffee bits
Preheat oven to 350 degrees. Line a 8 inch square baking pan with foil and grease well with butter.
Combine chocolates and butter in a metal and place over a bain-marie (pot of simmering water) on medium heat. Heat until chocolates and butter are melted and combined – be sure to stir occasionally to combine and to make sure the chocolate doesn’t burn.
Remove from heat and let cool while you make the rest of the batter.
Whisk eggs and sugar together in a large bowl until thick and light-colored, about 2 to 3 minutes.
Add in the salt, vanilla, and cocoa powder and whisk to combine.
Add in the melted chocolate mixture and whisk to combine thoroughly.
Sift the flour over the mixture and whisk to combine. Add in toffee bits. I used about ¾ cup.
Pour the batter into the prepared pan, making sure to spread it evenly into the corners. Smooth the top out with a spatula. Sprinkle more toffee bits on the top.
Bake in the oven for about 20 to 25 minutes, rotating halfway. Brownies are done when a knife inserted into the center comes out clean. Do not overbake!
Let cool on wire rack before cutting into pieces.