These are very fudge-y brownies. They will be soft and gooey. If you’re into cakey brownies… move on my friend. These are not for you.
- 6 Tbsp butter, cut into pieces
- 1 1/3c semi-sweet chocolate chips
- 3/4c sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 2 eggs
- 1/4c flour
- 1/2c toffee bits (I used Heath toffee bits that aren’t covered in chocolate)
- 1/2c semi-sweet chocolate chips
- In a medium saucepan over low heat, melt butter and chocolate, stirring often, until smooth and fully melted. Remove pan from heat, and stir in sugar, vanilla, and salt. Add eggs, one at a time, stirring to incorporate well after each addition.
- Add flour and beat vigorously for 1 full minute (don’t skimp!) until batter is glossy, smooth, and pulls away from the sides of the saucepan. Fold in toffee bits and 1/2c chocolate chips.
- Pour batter into an 8×8″ baking dish lined with parchment paper and sprayed with nonstick spray (or buttered, if you prefer). I use two strips of parchment paper, criss-crossed, that create little “handles” for me to lift the brownies out of the pan easily later.
- Bake at 350 degrees until center looks just set, about 30-35 minutes. Allow brownies to cool in the pan before lifting out with parchment and slicing.