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Oops.
That’s about all I can say for myself. These brownies are embarrassing.
In the best way.
Why so embarassing?
Well, folks, we’re talking about a LOT of chocolate. And toffee bits. Oh, and butter.
But I’m not kidding when I tell you these are amazing. AMAZING. Fudgy, decadent, incredible. Because of all that goodness, they’re also very, very rich, so an 8×8 makes 16-20 brownies at least. A small square will send you into a close-your-eyes-and-groan-out-loud-choco-nirvana.
The recipe is pretty straight-forward. We’ve made it a few times now and LOVED it. I even brought these cut up into bite-sized pieces to my friend Collette’s fondue/white elephant party. They were made even more incredible by both chocolate and caramel fondue.
I know they’d be divine in ice cream, and I may or may not be able to tell you from experience that they’re also delicious frozen, from the fridge, at room temperature, or even slightly warm.
- 8 Tbsp butter
- 1½c semi-sweet chocolate chips (I used Ghiradelli semi-sweet)
- ½c brown sugar
- 2 eggs
- ½ tsp vanilla
- ½ tsp salt
- 1c flour
- 1c bittersweet chocolate chips or chunks (I used Ghiradelli 60% bittersweet chips)
- 1 (8oz) package Heath milk chocolate toffee bits
- In a medium saucepan, melt butter and semi-sweet chocolate chips over medium-low heat until smooth.
- Turn off heat and stir in brown sugar. Add eggs one at a time, beating well to incorporate after each addition. Stir in vanilla and salt.
- Add flour and stir until about half-incorporated. Add bittersweet chocolate chips and toffee bits and continue folding them in until the flour is just incorporated.
- Pour batter into an 8×8″ baking dish sprayed with nonstick spray and lined with parchment paper.
- Bake at 350 degrees for 35-40 minutes, or until brownies are just set. Allow to cool completely before slicing.
Recipe inspired by and adapted from Picky Palate
{ 15 comments… read them below or add one }
Emily they look devine!
I have just been looking back through your archives in search of a flourless chocolate cake/chocolate valentino recipe I was sure was one of yours, but I can’t find it. Have I gone mad and misremembered where I found it or have you taken it down? Just wondering if you could help
xxx
Naomi – you’re not mad! I did take it down when I switched over to One Lovely Life, but here’s a link to the recipe I used. Never fear!
Thankyou! You’ve saved my weekend
My mother in law is coming and has just been diagnosed with coeliac disease! I was telling her about this wonderful GF cake but your recipe was the only one that really worked for me! 
xx
I wish Michael was my home teacher! =)
THANK YOU for this fabuloso recipe! AND for bringing them to the party. I may or may not have polished off the remaining brownies for breakfast the next morning…complete with caramel fondue!!
i admit nothing!!
You had me at triple… This may be what I make for myself for my Birthday next month! And when are you coming up north? You need to stop and see me in Utah
Oh, Honey.
These look amazing. They sound like a little sneak peek into Heaven.
These sound incredible! Love all of the chocolate!
I am making these NOW.
These look like they would be completely worth every single calorie!!!
Kate – they absolutely are!
Triple chocolate sounds sinful in the best way possible and the addition of toffee is just magical!
These sounds amazing, Emily! And, um, I like the sound of loads of chocolate & butter.
I’ll bet they’d be cute with cake-pop sticks.
I think I need to make these
Nice recipe. I love a simple brownie recipe which is easy for the kids to help with
I also like the below brownie recipe.
http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/
Thanks for sharing,
Kelly