Toffee Brownies
A community recipe by GlittersNot tested or verified by Nigella.com
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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.
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.
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