You know when you can just feel your body fighting something off? It’s not running at 100% but you don’t feel quite sick yet either? That’s how this past weekend has been for me. Plus I’ve had a series of weird accidents recently. I sliced my finger open on the edge of a can of dog food. There was a lot of blood (sorry for mentioning blood in a post about brownies…). I also stubbed my toe so hard that I actually gashed the skin open. Like, who does that? There was a pretty cruel migraine. Not to mention I was sleep deprived all weekend. Word of advice, don’t go see World War Z right before going to sleep. I’m a hot mess right now.
Oh well, at least I can share these outrageously good brownies with you to perk up your Monday. I mentioned on Twitter recently that I was so excited to share these brownies with you and I still am. I think you’ll love them because they’re simple and easy yet so incredibly rich in flavor and mouthwatering in texture. Much better than most brownies I’ve had at bakeries.
Taste: Ultra chocolaty with a hint of that nutty, butterscotch toffee flavor.
Texture: You’re going to die when you take a bite of these. They are so rich, thick, and fudgy it’s absurd. The toffee bits kind of soak up all the moisture of the brownies so they just add little chewy bites.
Ease: Very easy. These only take a little longer than boxed brownies but taste a thousand times better.
Appearance: You can just see how lush these brownies are by looking at them.
Pros: An out of this world brownie recipe.
Cons: Very rich, you only need a small bite to satisfy!
Would I make this again? Absolutely.
How to make Thick and Fudgy Toffee Brownies
1 cup semisweet chocolate chips
1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
4 large eggs
3/4 cup all-purpose flour
1 cup toffee bits (such as Heath)
Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil and spray with nonstick cooking spray.
In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.
Stir in the sugar. Stir in the eggs, one at a time, until incorporated. Stir in the flour and then the toffee bits, mixing until just combined. Pour the batter into the prepared baking dish. Bake until a tester comes out with moist crumbs still attached, 35 to 40 minutes. Do not overbake. Let cool to room temperature. Serve at room temperature or chilled.
Adapted from Bon Appetit Desserts
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