Monday, January 27, 2014

Brown Butter Toffee Chocolate Chunk Brownies

Brown Butter Toffee Chocolate Chunk Brownies
These brownies get the Michael stamp of approval.

When I first mentioned I was whipping brownies up he was like...not super excited....but then he ate one.
Brown Butter Toffee Chocolate Chunk Brownies
After eating the final brownie of the batch, Michael texted me: "These brownies were sooo good. I already miss them." Poor dear. #firstworldproblems #foodbloggerhubbyproblems

But for serious....they ARE really good. Just the right amount of firmness and fudginess in the texture. And a delightful crunch from the toffee and hunks of decadent chocolate...mmmm...
Brown Butter Toffee Chocolate Chunk Brownies
You wanna know a delicious AND dangerous fact? These are really quick and easy to whip up (quicker and easier if you don't brown the butter should really brown the butter. Trust me.) So it'll be awfully easy to convince yourself, "Oh hey, maybe today I should just make some 'o' those yummy brownies..." and then you and your fiance are sitting there, trying to remember what it was like before you were fat. And telling yourself that when you have a fitness center, you guys are totally gonna work out there together...


Whatever. You do whatcha gotta do to continue eating intensely chocolatey brownies that have the extra boost of yumminess given via browned butter & toffee. Priorities people.

Brown Butter Toffee Chocolate Chunk Brownies

Adapted from Picky Palate's "One Bowl Homemade Chocolate Chunk and Toffee Chip Brownies"

Brown Butter Toffee Chocolate Chunk Brownies
Serves 9-12
  • 8 tbsp. unsalted butter, browned
  • 1 and 1/2 cups semisweet chocolate chips
  • 1 cup all purpose flour
  • 1/4 tsp. kosher salt
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 eggs + 1 egg yolk
  • 2 tbsp. vegetable, canola, or coconut oil
  • 2 cups chocolate chunks (or chips)
  • 8 oz. bag milk chocolate toffee chips
Brown Butter Toffee Chocolate Chunk Brownies
  • Preheat oven to 350 degrees. Line an 8 x 8 pan with aluminum foil and coat with cooking spray.
  • To brown the butter: In a (preferably light colored) saucepan melt butter over medium heat, whisking constantly, as it foams and bubbles and turns amber as little brown specks form. Immediately pour into a large heatproof bowl (scraping in all the brown bits).
  • Add chocolate to the hot butter and stir until mostly melted (if, after stirring for awhile, it still isn't melted enough, microwave on high for 30 seconds and stir again.) 
  • Mix in flour, salt, and sugars. Then add eggs and oil.
  • Stir chocolate chunks and toffee into the mixture.
  • Pour the batter into the prepared pan and spread evenly. Bake 35-45 minutes, until cooked through and crackly on top.
  • Cool completely in pan (this may take several hours-you can refrigerate to speed up this process, but wait until after it's sat at room temperature for at least 1 hour). Once cooled, remove brownies from the pan by lifting out the foil, and cut into squares.
Brown Butter Toffee Chocolate Chunk Brownies!!
And that toffee chip. NOM!
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