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Fudgy Toffee Brownies

Source of Recipe

From "Bon Appétit Desserts" by Barbara Fairchild


Recipe Introduction

"A quick chocolate ganache-toffee topping turns these brownies into something unforgettable. Purchase the toffee bits or make them yourself without making a mess by putting a toffee candy bar, such as a Heath bar, inside a resealable plastic bag and gently crushing it with a rolling pin or mallet."

List of Ingredients

Brownies:
â—¦ 1 cup semisweet chocolate chips
â—¦ ¾ cup (1 ½ sticks) unsalted butter, cut into 12 pieces
â—¦ 4 ounces unsweetened chocolate, chopped
â—¦ 1 ¾ cups sugar
â—¦ 4 large eggs
â—¦ ¾ cup unbleached all-purpose flour
â—¦ 1 cup toffee bits or chopped toffee bars (such as Skor or Heath)

Topping:
â—¦ â…” cup heavy whipping cream
â—¦ 1 cup semisweet chocolate chips
â—¦ 1 ounce unsweetened chocolate, chopped
â—¦ ¾ cup whole almonds, toasted, coarsely chopped
â—¦ ¼ cup toffee bits or chopped toffee bars (such as Skor or Heath)


Recipe

Brownies: Preheat oven to 350° F. Line 9 by 9 by 2-inch metal baking pan with aluminum foil, leaving overhang on two sides. Butter foil. Combine chocolate chips, butter, and unsweetened chocolate in heavy large saucepan. Stir over low heat until melted and smooth. Remove from heat. Whisk in sugar, then eggs. Whisk in flour, then toffee bits. Pour batter into prepared pan.

Bake brownies until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool 15 minutes. Using metal spatula, press down brownie edges to level top.

Topping: Bring cream to simmer in heavy small saucepan. Add chocolate chips and unsweetened chocolate; whisk topping until smooth. Pour topping over brownies in pan. Sprinkle with almonds and toffee bits. Chill brownies until cold, at least 2 hours and up to 1 day.

Using foil as aid, lift brownies from pan. Fold down foil sides. Cut into 16 squares and serve cold.

Makes 16