The flavors of chocolate and toffee are a natural combination which inspired these decadent brownies. I call them Chocolate Hazelnut Toffee Brownies, although you could call them anything you want. My husband calls them, “mmmmmmmmm…..” The important thing is that the preparation method creates a crispy English Toffee crust on the top of the brownie that I find to be delictable. And the best part? They couldn’t be easier. I hope you like ’em! 🙂
Ingredients
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One batch of English Toffee (I recommend my recipe, although any will do). You’ll need about a cup or so of broken up pieces.
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Your favorite brownie recipe (I recommend a double batch of my Super Fudgy Small-Batch Brownies). You want enough to fill a 9″ x 9″ pan. I used a 9″ cake pan so I could cut the brownies in cake shaped slices.
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Whipped Cream (lots). If you want to make yours from scratch (it’s really easy), check out my tutorial How to Make Whipped Cream.
Method
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Prepare your toffee by breaking it into small pieces and setting aside.
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Make your favorite brownies the way you usually do.
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Five minutes before the brownies are done, take them out of the oven just long enough to sprinkle the toffee bits on top.
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Put the brownies back in the oven for the remaining five minutes. The toffee will melt and form a golden crust.
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Remove and cool completely (or at least mostly). The toffee will cut fine if it’s cooled, but it’ll gum up the whole works if it’s still hot.
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Slather with whipped cream and enjoy!
Let me know if you try them, or if you know of any brilliant brownie recipes to share. If there’s one thing I love, it’s brownies!
Best!
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