Sometimes, I forget things.
Actually, in all honestly, a lot of the time I forget things.
OUR LATEST VIDEOSHow on God’s green earth I managed to forget a chocolate brownie recipe, I’ll never know. I will cut myself some slack since it was during the Culinary Arts Cook Off, which consumed my every thought, action and waking moment from January to March last spring. However, even after it was over, I still forgot to post this delicious recipe. I actually made it for a cook off meeting, to rave reviews from everyone in attendance.
Ingredients Needed
1 1/2 cups of white sugar
3/4 cup of flour
3/4 cup of cocoa
3 eggs
3/4 cup of butter
1 bag Heath Milk chocolate toffee bits
Kick the tires and light the fires to 350 degrees.
Melt the butter in a pot, remove from the heat and stir in the white sugar.Once that is combined, mix in your cocoa, then beat in the eggs. Once everything is combined really well, stir in your flour until just combined. The less you stir, the less “cakey” these are going to be and more chewy, which in my opinion, makes all the difference between a good brownie and a great one. Chewy brownies rock.
Line an 8×8 pan ( for thicker brownies) or a 9×13 (thinner brownies) with parchment paper then pour the brownie mixture in.
Bake in the 350 degree oven for 15- 25 minutes, depending on which pan you are using, until the brownies start to pull away from the edge of the parchment paper. The 9×13 will bake up faster than the 8×8. Open the oven and pour the bag of Heath chips on top, spreading out evenly. Place back into the oven for 1-2 minutes to make sure they melt, then remove.
The chocolate will melt and the toffee will stay crunchy. It’s a match made in heaven!
Enjoy everyone!
Love,
The Forgetful Magpie
- 1 1/2 cups white sugar
- 3/4 cup flour
- 3/4 cup cocoa
- 3 eggs
- 3/4 cup butter
- 8 oz bag Heath Milk chocolate toffee bits
-
Melt the butter in a pot, remove from the heat and stir in the white sugar.
-
Once that is combined, mix in your cocoa, then beat in the eggs.
-
Once everything is combined really well, stir in your flour until just combined. The less you stir, the less "cakey" these are going to be and more chewy, which in my opinion, makes all the difference between a good brownie and a great one. Chewy brownies rock.
-
Kick the tires and light the fires to 350 degrees.
-
Line an 8 inch x 8 inch pan ( for thicker brownies) or a 9 inch x 13 inch pan (for thinner brownies) with parchment paper then pour the brownie mixture in.
-
Bake in the 350 degree oven for 15- 25 minutes, depending on which pan you are using, until the brownies start to pull away from the edge of the parchment paper. The 9 inch x 13 inch will bake up faster than the 8 inch x 8 inch.
-
Open the oven and pour the bag of Heath chips on top, spreading out evenly. Place back into the oven for 1-2 minutes to make sure they melt, then remove.
I happened to have all of these ingredients on hand, so I made these brownies the other day. Wow. These were the best brownies that my husband and I have ever had (huge praise coming from my husband, who is a brownie fanatic). They were so good and so easy to make. I love the extra bit of saltiness from the toffee bits, but think these brownies would be awesome with any candy or even on their own. I’m so glad that I found this recipe ^_^ thank you for posting it 🙂
Hmmm look so good, thanks for posting this recipe, look nice and easy to make.
Simon
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I have in the directions how to put them on top and melt them!
How would you get the chocolate on top?
I’ve never heard of Heath toffee, but it sounds delicious! thanks for introducing this new ingredient to me:) also, it would be great if you could submit this recipe to my BakeFest blog event : http://www.funandfoodcafe.com/2012/10/blog-event-bake-fest-12.html
I think so, Skor would work!
Are the Heath toffee bits only available in the States?
These sound sinfully delicious. I’m not sure an 8×8 pan would be enough for me to share! So delighted you remembered the recipe. 🙂