Hands-on time: 20 min­utes To­tal time: 2 hours Makes: about 24 bars

Canadian Living Comfort Food - - Home-style Desserts -

Th­ese brown­ies have be­come the Test Kitchen’s se­cret weapon for par­ties and gifts. The com­bi­na­tion of rich dark choco­late and a sub­tle crunch from chopped tof­fee bars is what makes them the best brown­ies you’ll ever make.

115 g semisweet or other dark choco­late

(about 4 oz), chopped

30 g unsweet­ened choco­late (about 1 oz),


½ cup but­ter, cubed

1 cup gran­u­lated sugar

2 tsp vanilla

2 eggs

½ cup all-pur­pose flour

pinch salt

3 choco­late-cov­ered tof­fee bars (each

39 g) (such as Skor), chopped

In saucepan, melt semisweet choco­late, unsweet­ened choco­late and but­ter over medium-low heat, stir­ring oc­ca­sion­ally, un­til smooth. Let cool for 10 min­utes.

Whisk in sugar and vanilla; whisk in eggs, 1 at a time. Stir in flour and salt un­til com­bined. Fold in chopped tof­fee bars.

Scrape into parch­ment pa­per–lined 8-inch (2 L) square cake pan, smooth­ing top.

Bake in­serteda few in moist 350°Fin cen­tre crumb­soven comes un­til cling­ing,out cake clean about tester with 25 min­utes. Let cool com­pletely in pan. Lift out onto cut­ting board; cut into bars. (Make-ahead: Layer be­tween waxed pa­per in air­tight con­tainer; re­frig­er­ate for up to 3 days or freeze for up to 3 weeks.)

PER BAR: about 137 cal, 1 g pro, 8 g to­tal fat (5 g sat. fat), 17 g carb (1 g di­etary fi­bre, 14 g sugar), 28 mg chol, 49 mg sodium, 43 mg potas­sium. % RD I: 1% cal­cium, 4% iron, 4% vit A, 3% fo­late.

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