Yield: 24 brownies
If there's anyone out there who doesn't love brownies, I'm not
sure I want to meet them. Unhappily, many brownies are dry or
lacking in chocolate flavor, and those with "add-ins", such
as toffee, often contain scant allowances of their special ingredients.
These are different! Moist and fudgy, chewy, and easy to make,
these have lots of toffee chunks. To achieve that effect, do
not overmix or overbake the brownies, and do not use prepackaged
toffee bits. Those usually aren't chocolate-covered, and they're
in such small pieces that they'll either melt during baking
or not give you the desired crunch when you bite into a brownie.
You'll need 8 (1.4 ounces each) chocolate-covered toffee bars per
pan of these brownies. I use either Heath or Skor, because those
are the brands I can find. Both are flat bars. You'll want to chop
them into chunks no more than about 1/2 inch on a side. Incidentally,
I find both the flavor and texture of these brownies improves if
they're made a day ahead. Cool completely, then cover airtight and
let stand at room temperature overnight before serving. Store airtight
at room temperature for up to 2 days, or freeze (they freeze perfectly)
for longer storage.
8 (1.4 ounces each) chocolate-covered toffee bars
4-1/2 ounces unsweetened chocolate, finely chopped
3/4 cup (1-1/2 sticks) unsalted butter, cut into thin slices
1-1/2 cups granulated sugar
1 teaspoon vanilla
3 eggs, graded "large", preferably at room temperature
3/4 cup plus 3 Tablespoons all-purpose flour, stirred before
Line a 7 by 11 inch pan, at least 1-1/2 inches deep, with heavy-duty
aluminum foil (or use two lengths of regular weight foil), leaving
overhang on all sides and pressing the overhang back against
the outsides of the pan. Smooth out as many creases in the foil
lining the pan as possible. Adjust rack to center of oven; preheat
oven to 350 degrees F.
By hand, chop toffee into chunks (I use a large, sharp, straight-edged
knife). Chunks should not be larger than about 1/2 inch on a
side, but don't make them tiny. You'll have some breakage and
uneven pieces--OK. Cover tightly and set aside at room temperature.
In heavy-bottomed 2-quart saucepan, combine chopped chocolate
and butter. Set over very low heat; with large spoon, stir almost
constantly just until melted and smooth. Remove from heat. Add
sugar and vanilla; stir in until well-mixed. Beat in eggs, one
at a time, just until well-incorporated. Add flour and salt
and stir only until blended. Fold in toffee chunks until evenly
distributed. This is a lot of toffee for this amount of batter--OK.
Turn into prepared pan and spread level, making sure batter
is well-pushed into corners. Bake in preheated oven about 17
to 21 minutes, turning pan back-to-front about halfway during
baking. Brownies are done when a toothpick inserted about an
inch from the edge of the pan emerges with only a few moist
crumbs still clinging to it. Do not overbake!
Cool completely at room temperature before serving or (preferably)
storing overnight. To cut, remove block of brownies, still uncut
and in foil, from pan. Peel back foil from sides; use a large,
sharp, straight-edged knife and press down firmly as you cut.
Store airtight at room temperature for up to 2 days; freeze
for longer storage.
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