Harlequin Toffee Brownies

A community recipe by Recipe Lady

Not tested or verified by Nigella.com

Introduction

If a brownie were a person it would be the kind of girl everyone has an opinion about. My husband had a birthday recently and needed some baked goods to take to his office. I wanted to make brownies but hesitated... everyone always has an opinion about the perfect brownie and swears anything that deviates from their norm is just, well, not right. I wasn't sure I could subject him to the office discussion. It was his birthday after all. And then I remembered he's a boy and doesn't care about such things. I have tried a LOT of brownie recipes but I reckon this is my favourite. Though please do send/post alternatives as the search for the perfect brownie is a never ending quest in my world that it's unlikely I'll get bored of. I call these harlequin toffee brownies but they don't really need the elaborate title. Adapted from Good Food Cakes and Bakes.

Ingredients

Serves: 20 brownies

Metric Cups

200 grams dark chocolate
150 grams white chocolate
250 grams unsalted butter (cut into pieces)
3 large eggs
250 grams dark brown muscovado sugar
85 grams plain flour
1 teaspoon baking powder

7 ounces bittersweet chocolate
5 ounces white chocolate
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

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

Pop the oven onto Gas 3 and line a tray you're going to pop your brownies in. I like my brownies large and flatish so go for a large tray, but for normal size brownies maybe a 9 inch tray would be better.

Very easy to make these. Melt the butter and sugar in a saucepan then set aside to cool. This bit's important as you don't want to end up with scrambled eggs.

In the meantime whisk the eggs until pale and then add the sugar until it looks all glossy and lovely.

Fold choc mix into the eggy sugary mix then sift the flour and baking powder onto the top and fold in gently.

Bake for 30ish minutes until a skewer comes out with a few bits of cakey mix still on it. Then cool on a wire rack for 2 hours before you attempt to cut it. As I like my brownies really squidgy I tend to put in the fridge before cutting just to be on the safe side.

Very easy to make these. Melt the butter and sugar in a saucepan then set aside to cool. This bit's important as you don't want to end up with scrambled eggs.

In the meantime whisk the eggs until pale and then add the sugar until it looks all glossy and lovely.

Fold choc mix into the eggy sugary mix then sift the flour and baking powder onto the top and fold in gently.

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What 3 Others have said

Hi! I have been trying to make these brownies. I've made them about 5 or 6 times now and I only managed to do it properly once! They were perfect. All the other times they are not ready after 30 minutes and still, the butter seems to detach from the rest of the ingredients making them too oily. They are soooo delicious. What might be the problem here? Please, let me know if you had the same problem and found a solution:)

Posted by ritazeredo on 23rd February 2012
This recipe did not work. It turned out far too soft to cut into pieces. Too much butter? It tasted nice anyway

Posted by marybaker6 on 17th June 2011
When do you add the chocolate?

Posted by 20diver on 31st May 2011

Introduction

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Method

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What 3 Others have said

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