Thursday, September 8, 2011

Heath® Toffee Brownies

Heath® Toffee Bits


I found a bag of Heath® toffee bits in my baking cabinet nearing its expiration date. I was saving the bag for a special recipe, but for a long time no recipe seemed good enough for the toffee bits. They're quite picky, you see. One of my friends recently made me a batch of toffee brownies, which her boyfriend hated, which meant more for me :D and they were amazing. I decided to have my own go at toffee brownies. Adding the toffee bits to brownie-batter will make your brownies look like this:


Heath® Toffee Brownies


Okay, well you can hardly see the toffee bits once the brownies are baked. Presumably they're melted. Or disappeared. Or eaten (not me!). But they do give the brownies a toffee-colored surface that gently cracks when you cut them. Out of the oven came the world's most perfect brownies. Not too cakey, not too fudgy, yet full-on chocolate and toffee. And this all coming from "not-really-a-brownie-person". Rating: 5 out of 5.



Heath® Toffee Brownies: my own recipe, with help from this recipe.

Ingredients:
- 7 tablespoons unsalted butter
- 2 tablespoons all-purpose flour, plus more for dusting
- 14 ounces dark chocolate, chopped
- 3 tablespoons sugar
- 3 large eggs
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 bag of Heath® toffee bits

Instructions:
- Preheat oven to 375 degrees. Generously butter a square 9 x 9 brownie pan. Dust with flour, tapping out excess; set aside.
- Put chocolate, butter, and 1½ tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour, salt and baking powder into egg mixture; pulse to combine. Add chocolate mixture ¼ cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.) Stir in toffee bits.
- Spoon mixture into the prepared brownie pan. Bake until top are springy to the touch, 30 to 40 minutes (they might need a bit longer, check with a cake tester). Let cool to room temperature.


Heath® Toffee Brownies

Heath® Toffee Brownies

Heath® Toffee Brownies

Brownie Tic-Tac-Toe! Who's playing with me?
The winner gets one brownie. Yes, just one.

12 comments:

Tip Top Shape said...

This looks amazing!!! Brownies are awesome. Toffee is awesome. There is no way that combo would not be outstanding.

Gloria said...

amazing ! I love toffe!!! gloria

Becca said...

I love toffee bits! It's so...toffy-ey. Those brownies look positively delicious!

Ok, I'm going to try my hand at winning that brownie. I put an X on the middle left-hand square. :P

princessa preeta said...

How do you cut your brownies with so much precision? =)

Noor Hafirdaus said...

yeahhh must try....

Paris Pastry said...

@Princessa Preeta: Just very careflly and slowly :)

cakeje van eigen deeg said...

ik vind brownies wel lekker, maar heb ze al lang niet meer gemaakt. deze zien er goed uit, die korst geeft net die special touch!

Shannon Riley said...

Oh my gosh they look so good! I love toffee! :D

Katrina said...

OMG!! These look delectable...I can't wait to try them!

Carmie of the Single Nester said...

These look delicious and I love toffee candy.

Socorro said...

How much flour? Seems like something is wrong with the amounts in this recipes.

Paris Pastry said...

@Socorro: Yes, really just 2 tablespoons of flour. They're fudgy like that. Brownies never really need much - they rely on chocolate mostly :)