Thursday, October 24, 2013
Chocolate Toffee Fudge Brownies
Fudgy, chewy, chocolate toffee brownies are perfect with a tall glass of milk or a hot cup of coffee. The toffee adds a bit of crunch on top and a great flavor throughout each brownie. These brownies have such a rich, deep chocolate flavor they are closer to fudge than traditional brownies.
I made these to share with some friends last week and they disappeared in minutes. The recipe was immediately requested by several people and I promised to post it soon. I love when a dessert turns out that well!
Chocolate Toffee Fudge Brownies - Traditional, Gluten Free or Dairy Free
Yield: 16-24 servings
1/2 cup butter **
2 cups semi-sweet or dark chocolate chips
1 cup light brown sugar
1 tablespoon vanilla
2/3 cup brown rice flour *
1/3 cup tapioca starch *
1/2 teaspoon kosher salt
1 cup toffee bits, reserve 1/4 cup for topping
* If you do not need a gluten free version of this recipe, simply substitute 1 cup of AP flour (total amount needed) for the items marked with an *
** If you need a dairy/casein free version of this recipe, you can substitute 1/2 cup melted coconut oil for the butter.
Preheat oven to 325 degrees. Line a 9x13 pan with parchment paper or line it with foil and grease it very well with butter. Melt the butter in a large saucepan, over medium heat. When the butter has melted, add the chocolate chips and stir with a whisk until they have melted. Remove from the heat, add the sugars and whisk until smooth.
Add the vanilla and then whisk in the the eggs, one at a time. When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan. Stir to combine thoroughly. Add 3/4 cup toffee bits.
Spread the mixture into the bottom of the prepared pan and then sprinkle the top with the reserved toffee bits. Bake for 28-32 minutes, just until an inserted toothpick shows moist crumbs. (30 minutes is perfect for my oven.) Let the bars cool completely before slicing. Enjoy!
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