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Toffee Brownies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Very easy to make brownies and i use these in my Chocolate Brownie Toffee Cheesecake recipe which i have also posted in the recipe section :)

Very easy to make brownies and i use these in my Chocolate Brownie Toffee Cheesecake recipe which i have also posted in the recipe section :)

Ingredients

Serves: 16 pieces

Metric Cups
  • 350 grams dark chocolate (preferably around 50-60% cocoa solids, broken into pieces)
  • 250 grams unsalted butter (cut into pieces)
  • 3 large eggs
  • 250 grams dark brown muscovado sugar
  • 85 grams plain flour
  • 1 teaspoon baking powder
  • 12 ounces bittersweet chocolate (preferably around 50-60% cocoa solids, broken into pieces)
  • 9 ounces unsalted butter (cut into pieces)
  • 3 large eggs
  • 9 ounces dark brown sugar
  • 3 ounces all-purpose flour
  • 1 teaspoon baking powder

Method

Toffee Brownies is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 160oc/Gas 3/fan oven 140oc. Butter and line the base of a shallow 23cm/9in square cake tin.
  • Melt the chocolate and butter together, then stir well and cool.
  • Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined.
  • Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and gently stir until smooth.
  • Pour into the prepared cake tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle – there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre, but will firm up on cooling.
  • Cool in the tin on a wire rack for at least 1 hour, then cut into 16 squares and finish cooling on the rack.
  • Preheat the oven to 160oc/Gas 3/fan oven 140oc. Butter and line the base of a shallow 23cm/9in square cake tin.
  • Melt the chocolate and butter together, then stir well and cool.
  • Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined.
  • Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and gently stir until smooth.
  • Pour into the prepared cake tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle – there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre, but will firm up on cooling.
  • Cool in the tin on a wire rack for at least 1 hour, then cut into 16 squares and finish cooling on the rack.
  • Tell us what you think