Awhile ago, I bought an old cookbook from the ’70s at a flea market and found several recipes tucked inside it that had been clipped from newspapers and magazines. And there was an old recipe card, too–for Chocolate Syrup Brownies. Since I already had some chocolate syrup in my fridge, I decided these brownies would be the perfect recipe to try out first. There was a little note on the recipe card that said these brownies had a mild chocolate flavor, so I thought I’d up the chocolate flavor a bit by adding some mini semi-sweet chocolate chips to the batter! Continue reading
I recently made these chocolatey mini bundt cakes for a little birthday celebration and I had promised to post the recipe soon…so here it is! These little brownie cakes are great Continue reading
I wish I could tell you that these Chocolate Chip Toffee Brownies are healthy and low-calorie…but they are definitely not! What they are is dense and very, very rich. Probably the only healthy ingredient is the unsweetened cocoa powder, which gives them a great chocolate flavor. Then there’s the chocolate chips, which make them extra chocolatey. And finally, the toffee bits which bake into the batter and give these brownies a subtle caramel flavor.
When you are craving something sweet and chocolatey, these brownies are a great thing to make. Just make sure you have lots of people to share them with so you’re not tempted to eat the whole pan yourself! But, they do freeze well so you can always save the extras for later if you don’t want to share…I’m just sayin’ 🙂
CHOCOLATE CHIP TOFFEE BROWNIES by NancyC
Makes a 9×13″ pan
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup Half & Half (light cream)
- 1 1/2 cups all-purpose unbleached flour
- 1 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1 (8-ounce) package toffee bits, divided (use 1 1/4 cups for the batter; save 1/3 cup for topping)
- 2 cups (12 ounces) mini semi-sweet chocolate chips, divided (use 1 2/3 cups for the batter; save 1/3 cup for topping)
Preheat oven to 350˚F. Line a 9×13″ baking pan with parchment paper (or spray with cooking spray); set aside.
In large bowl, cream softened butter and sugars. Then blend in eggs, vanilla, and Half & Half, mixing until smooth.
In medium bowl, whisk flour, salt, and cocoa powder together. Add this dry mixture to the butter/sugar/egg mixture, half at a time, mixing until everything is combined.
Fold in the toffee bits and mini semi-sweet chocolate chips, stirring to distribute evenly in batter. Pour or spoon batter into prepared 9×13″ pan, spreading batter evenly in pan. Sprinkle 1/3 cup each of the remaining chocolate chips and toffee bits over the batter.
Bake at 350˚F for 42 to 45 minutes or until toothpick inserted in center comes out clean. Let brownies cool completely in pan before cutting into squares. If using parchment paper, after brownies have cooled completely, lift the uncut brownies out of the pan with the parchment paper edges, then cut into squares.
It’s hard to resist a good brownie! Thankfully, the weather is getting nicer and I’m hoping to get outside more and exercise these brownies off! Do you have a weakness for brownies like I do?