Moist chocolate brownies, chocolate chips, and super chewy lightly salted toffee in every bite!
Today we’re talking about brownies.
But first… Toffee.
There’s an obsession with toffee.
Sugar, butter, vanilla extract, salt. Melted and caramelized.
A gorgeous amber hue.
Toffee cooled, then broken into pieces which resemble amber shards of glass.
Semi-sweet chocolate and squares of rich yellow butter, melted over a pot of simmering water.
Not poetry, flow-e-try.
Sugar, sugar – Two sugars mixed into a melted chocolate and butter mixture.
Whisk, whisk, whisk.
Four, five eggs and vanilla extract. Whisk, but not too much. Just enough to make the mix resemble pudding.
Flour sprinkled and folded. Folded ever so carefully because gluten is a son of a bitch and once activated it cannot be reversed.
Chips and toffee, folded into the batter. What’s the point of this, you ask? Ensuring one or both in each and every bite.
Brownie batter poured in a dish and smoothed with a spatula.
The surface adorned with chocolate chips and shards of toffee.
Dish in the oven.
Timer set. 42, 43, 44 minutes.
The brownie batter bakes.
Chocolate chips and toffee melt and bubble.
Out of the oven brownies cool. Buttery toffee solidifies.
You eat those brownies warm.
Ice cream scoops and forks.
Those much more disciplined wait.
Cut into squares.
Gooey brownie squares.
Bites of chocolate chips.
Bites of toffee.
Bites of… Of nothing else matters.
The world can disintegrate in the background and so long as you have these brownies everything will be alright.
Gooey and Chewy Toffee Brownies
- For the toffee
- Unsalted butter - 1/2 cup (1 stick)
- Granulated sugar - 1 cup
- Kosher salt - 1/4 teaspoon
- Vanilla extract - 1¼ teaspoon
- For the brownies
- All-purpose flour, spooned in measuring cup then leveled - 1¼ cup
- Salt - 1 teaspoon
- Unsweetened cocoa powder - 2 tablespoons
- Semi-sweet chocolate chips - 11 ounces (about 2 cups)
- Unsalted butter, cut into pieces - 1 cup (2 sticks)
- Granulated sugar - 1 cup
- Light brown sugar, tightly packed - 1 cup
- Large eggs, room temperature - 5
- Vanilla bean paste - 2 teaspoons
- Homemade toffee - 1 cup for the brownie batter – ½ cup as topping
- Semi-sweet chocolate chips - 1 cup, divided
Make the toffee: Line a baking sheet with parchment paper and set aside. In a small saucepan, melt the sugar and butter over low heat, stirring occasionally to incorporate. Add the kosher salt and vanilla extract. Stir briefly to combine. Insert a candy thermometer and bring the mixture to 285° Fahrenheit on a candy thermometer. The mixture will be a nice, amber color. Remove the pan from heat and allow to cool for one minute. Spread the mixture as evenly as you can over the parchment lined baking sheet. Allow the toffee to cool completely and then break into small pieces of varying size. You can use a knife, spoon, or your hands. The toffee shatters easily. Gather the toffee pieces and set aside. You should have a little over 1 ½ cups of toffee. Bake the brownies: Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 inch pan or pyrex dish with cooking spray and line the pan with parchment paper leaving a slight overhang. To a medium bowl add flour, salt, and cocoa powder. Whisk to combine and set aside. In a large bowl set over a small saucepan half filled with simmering water, add the chocolate and butter. Stirring occasionally, allow the butter and chocolate to melt completely. Turn off the heat and remove the bowl from the pot of simmering water. Add the granulated and brown sugars and whisk to completely combine. Set aside and allow the mixture to come to room temperature. Add 3 eggs to the chocolate/sugar mixture and whisk until the eggs are combined. Add the remaining eggs (2) and whisk until combined. Stir in the vanilla, but be sure NOT to over whisk at this stage. Otherwise this will change the texture of your brownie. Sprinkle the flour mixture over the chocolate mixture and with a rubber spatula, fold until somewhat combined, but you can still see large bits of flour. Add half the chocolate chips and 1 heaping cup of toffee. Fold until mostly combined. Pour brownie batter into the pan and smooth with an offset spatula. Top with remaining chocolate chips and toffee. Place in the oven and bake for 43-45 minutes, rotating the pan midway through baking. What you’re looking for is the edges to be set, yet the middle to jiggle a bit when the pan is moved. Don’t worry, this will set. Remove from the oven and allow the brownies to cool for at least 4-5 hours before cutting. Lift from the pan, cut into squares (large or small) and serve. Note – The brownies will be very gooey. And you’re going to dig that. Serve alone or top that situation with some ice cream. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days. Makes about 18 smallish brownies Brownie recipe adapted from: Brown Eyed Baker Toffee recipe adapted from: Cookies and Cups