Cocoa Brownies with English Toffee
Servings 12 - 16 depending on cut size
Equipment
- 8x8-inch Glass Baking Dish
Ingredients
- 10 tbsp of unsalted butter
- 1⅓ cup of white sugar
- ¾ cup +2 tbsp of cocoa powder
- ¼ tsp salt
- 2 large eggs
- ½ tsp vanilla extract
- ½ cup flour
- 1½ cups of See's Victoria Toffee broken up into small pieces
Instructions
- Preheat the oven to 325 degrees. Move the rack to the lower third of the oven. Place a piece of parchment in the baking dish with overhanging ends, if desired. Coat the baking dish & parchment with cooking spray.
- In a large heat-proof bowl, combine the butter, sugar, cocoa, and salt. Set the bowl in a large skillet of water and simmer over medium-low heat. Stir occasionally until the butter is melted and the mixture is hot to the touch. The mixture will look slightly grainy.
- Remove from heat and cool until warm. Add vanilla and stir with a wooden spoon.
- Add the eggs one at a time, mixing well after each one.
- When the batter looks well blended, smooth, and shiny, slowly add the flour and stir until it's combined thoroughly, then stir vigorously for 30 strokes.
- Stir in half of the toffee crumbles, reserving the other half for the top.
- Pour into the baking pan and top with the remaining toffee.
- Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely, then lift the ends of the parchment paper and transfer brownies to a cutting board, where you cut them into bite-sized pieces.
- Enjoy.