Brownies…who doesn’t love brownies? No one in this house – they are one of the most requested desserts. As much as I love cooking and baking, I have used the box mix more often than not. They are super easy to make and always taste great. Sometimes I even hide the box and pretend I made them from scratch. There is definitely a difference between the box and from scratch and making them from scratch is worth the time. I have been experimenting with different recipes and this is the current favorite. It is the perfect combination of cakey vs fudgy brownies – if you want them even cakier you can add in another egg. If you aren’t a toffee fan, you can substitute chocolate chips or walnuts if you like.
The secret to this whole deal is using a very good quality chocolate…this is the one I use:
Ghirardelli 60% cacao…I love baking with this! Ever since my visit to the factory in San Francisco in 1985, I have been hooked on this brand. Another good quality baking chocolate to try is Scharffen Berger. Trader Joe’s is really good too….
2 bars (7ounces) Ghirardelli 60% Cacao chocolate baking bar
1/2 cup plus one tablespoon unsalted butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla bean paste or good vanilla extract
1/2 cup Heath English Toffee bits
1 cup all purpose flour
1/2 teaspoon salt
Preheat oven to 350 degrees. Line an 8 inch square baking pan with parchment paper so that the paper over hangs by a few inches.
Melt chocolate and butter together in the top of a double boiler. Set aside for 5 minutes to cool. If you don’t have a double boiler, place in microwave safe dish and microwave on half power in 30 second increments, stirring after each time. Stir until thoroughly blended, let cool for 5 minutes.
In a seperate bowl, add eggs and beat slightly, then stir in sugars, eggs, vanilla and Heath bits. Stir until well blended. Add chocolate mixture and and stir until smooth. Add flour and salt and mix until just combined.
Pour mixture into pan and spread evenly, smoothing top. Bake 35-40 minutes, or until a toothpick comes out with a few moist crumbs attached. Transfer pan to wire rack to cool. When cooled, lift brownies out of pan using the overhanging parchment paper. Cut into squares and watch them disappear!
*Inspired by a recipe on the website “Bake or Break”