*So sorry to anyone who got excited about the broccoli salad post that accidentally posted today. I’m not quite finished with it yet and accidentally sent it to publish. Whoops! Don’t worry, it will show up in a few days. Thanks!
These were Michael’s Father’s Day treats. We dreamed about them for weeks. Michael, though not a huge “I could really go for a piece of chocolate” guy, is decidedly and whole-heartedly a “fudge-y brownies are my life” kind of guy.
As it happens, he’s also a toffee kind of guy and we thought that making a brownie with a little toffee flavor would be delicious. We opted for small toffee bits (we used plain Heath toffee bits sold by the chocolate chips, etc.) because we knew the heat of the brownies would melt them and give us all that divine toffee flavor without us needing to pick toffee out of our teeth with toothpicks afterward.
We put Sophie to bed, pulled the brownies out of the oven, scooped them still steaming out of the pan and smothered them with scoops of salted caramel truffle ice cream.
We may never recover.
If you prefer, you could use a full cup of toffee pieces here instead of 1/2c chocolate chips and 1/2c of toffee. Or, you could chop up a toffee Toblerone bar and use that…uh, wow…that sounds good.
Excuse me. I need to go bake something.Print
Recipe adapted from David Lebovitz (king of ice cream and master of dessert)