The Best Gooey Toffee Brownie Recipe Ever!

/ Thursday, September 6, 2012

As promised, here's what I cooked up this morning: my gooey toffee fudge brownies. These are the best! Melty, gooey toffee-almond chocolate bars stuffed between two layers of fudge brownie. I mean, come on.

Hershey's Symphony bars are what I use for the filling—the milk chocolate looks and taste fabulous snuggled up with the semisweet chocolate batter, trust me! The lovely lady who originally tucked 'em into her favorite brownie recipe was my godmother, a total kitchen vixen. Here's how I make them at home...

Oh! I should mention these are a surprise birthday treat for one of our editors. She's at a shoot today so I'm sending down these little birthday pouches—cute, huh? I made enough for all of the editors down there so they can have an impromptu celebration (just when she thought she escaped her special day)! Alright, enough chitchat. Here's the best brownie recipe ever!

SERVES: 8 to 10

2 sticks unsalted butter, plus more for the pan
3 cups semisweet chocolate chips
3 large eggs
1 1/4 cups sugar
2 tablespoons strong brewed coffee or espresso
1 tablespoon vanilla extract
3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 Symphony bars (4.25 ounces each) or your favorite chocolate bars

1. Preheat the oven to 350. Butter an 8-inch-square baking dish and line with parchment paper, leaving an overhang on all sides.
2. Put the butter and chocolate chips in a microwave-safe bowl and microwave on high in 30 second intervals, stirring, until melted; let cool slightly.
3. Stir the eggs, sugar, coffee and vanilla together in a large bowl with a wooden spoon until smooth. Whisk the flour, baking soda and salt in another bowl. Stir the chocolate mixture into the egg mixture, then stir in the flour mixture until combined (it's okay if it's a little lumpy).
4. Spread half of the batter in the prepared pan. Top with the whole Symphony bars, then spread the remaining batter on top. Bake until a toothpick comes out clean with a few crumbs, about 30 minutes (do not over bake). Let cool completely in the pan on a rack. Lift out the brownies using the parchment and cut into squares.

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