THE BEST CHOCOLATE TOFFEE BROWNIES
Hands-on time: 20 minutes Total time: 2 hours Makes: about 24 bars
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
½ cup all-purpose flour
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.