Tag Archives: brownies

Toffee Fudge Brownies

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I have the worst kitchen habits. I honestly can’t believe the things that I bake actually come out because of my terrible impatience. Do I ever fully let the butter come to room temp? Of course not. Do I ever wait for things to cool the right amount before removing from the pan? Nope. Ugh. It’s like I planned out a certain amount of time in which I was going to bake and I can’t do anything else in that time but sit and watch my butter come to room temperature. Does anyone else have this awful tendency??

Anyways, on to more important things.

I like a jazzed up brownie sometimes. You know, gettin’ all fancy. It’s sort of the same as getting ready for a party, you wouldn’t leave without makeup on, now would you?!??

The option is available to put toffee bits throughout the brownie as opposed to just on top, but I think that is overkill (like putting on too much foundation… blech). Therefore, I chose to stud the top with delicious Skor bits, and fudge frosting. Mmmmmmm…… I’m getting hungry just thinking about it.

For the brownies:
1 cup semisweet chocolate chips
1 1/2 sticks unsalted butter, cut into pieces
4 oz unsweetened chocolate, chopped
1 3/4 cup sugar
4 large eggs
3/4 cup unbleached all purpose flour
1 cup toffee bits (optional)

Toffee Fudge Frosting:
2/3 cup whipping cream
1 cup semisweet chocolate chips
1 oz unsweetened chocolate
1/4 cup toffee bits (such as Skor or Heath)

Brownies:
1. Preheat oven to 350 degrees. Line 9x9x2″ metal baking pan with aluminum foil leaving an overhang on two sides. Butter the foil (or spray with Pam).
2. Combine chocolate chips, butter, and unsweetened chocolate in a heavy large saucepan. Stir over low heat until melted and smooth. Remove from heat. Whisk in sugar and eggs.
3. Whisk in flour, then toffee bits (if desired). Pour batter into prepared pan.
4. Bake until toothpick inserted in the center comes out with moist crumbs attached, about 45 minutes. Cool 15 minutes. Using a spatula, press down the edges to level brownies.

Frosting:
1. Bring cream to a simmer in heavy small saucepan. Add chocolate chips & unsweetened chocolate. Whisk until smooth. Pour over brownies in pan. Sprinkle with toffee bits, and chill at least 2 hours.
2. Using foil as aid, lift brownies from the pan, remove foil and cut into 16 pieces.

*I actually cut each square in half into triangles for a bite size piece of toffee, chocolate heaven.

Be Mine Brownies

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For Valentines day, I wanted to put a cute twist on the simplest of sweet treats: brownies. I know that brownies aren’t the healthiest, but sometimes a girl’s just gotta have her chocolate (and if you’re like me, you can’t resist it).  I can guarantee you will not be disappointed with these delicious chocolate hearts. They are fudgy and rich on the inside, with a slight crunch on the outside. Yum!

Now enough bragging, let’s get to the actual cooking part!

1/2 cup (1 stick) unsalted butter, plus more (room temperature) for foil
8 ounces semisweet chocolate, coarsely chopped
1 1/4 cups sugar
3/4 tsp salt
3 large eggs
3/4 cup all purpose flour
heart shape cookie cutter
chocolate icing
red coarse sugar

1. Preheat oven to 350 degrees.
2. Line an 8” square baking pan with aluminum foil, leaving an overhang on two sides; butter the foil.
3. Melt butter and chocolate in a double boiler, stirring frequently until almost melted. 4. Remove from heat and stir until completely melted.
5. Whisk sugar and salt into chocolate mixture until smooth. Whisk in eggs until combined.
6. Gently whisk in flour until just smooth (do not overmix).
7. Spread batter evenly in prepared pan. Bake, rotating pan halfway through, until a toothpick comes out with only a few crumbs on it, 45 – 50 minutes (be careful not to overcook).
8. Transfer to a wire rack and cool completely.
9. Use the foil to lift the brownie from the pan. Peel off the foil and discard.
10. To cut the hearts, carefully lay out your hearts to avoid wasting any more than necessary. Cut the hearts, alternating front and back of the cutter. Ice with your favorite chocolate icing (I used Betty Crocker…shh!) and sprinkle with the red coarse sugar.

If you aren’t big on icing (like my mother!) you can opt out of that step, and enjoy the brownies all on their own. Also, they can be cut into squares instead  (although I think they look much prettier as hearts).