Dark and delicious this fabulous combination of bittersweet chocolate, cocoa powder, toffee bits and semisweet chocolate come together in these brownies for an indulgent treat.
I found these ‘babies’ under the heading “Chocoholics Anonymous” in an old magazine (For some reason the recipe just seemed to jump out at me!!) and modified the recipe slightly. I did have a stash of Heath Bits, both plain and the chocolate/toffee combination, which friends had brought me back from shopping trips to the U.S. No Heath Bits here in Canada so use the equivalent Skor bits and for the topping just add some mini or regular chocolate chips.
For a moist brownie make sure not to overbake. They should still be a few crumbs sticking to the toothpick when checking for doneness.
I’d make doubles of this as believe me they are a huge hit! They are as tasty when cold as when still slightly warm from the oven.
Preheat oven to 350F and parchment line a 13×9-inch baking pan.
1/3 cup unsweetened cocoa
1/2 cup + 2 tbsp boiling water
2 ounces bittersweet chocolate
4 tbsp butter
1 3/4 cup granulated sugar
1/2 cup + 2 tbsp vegetable oil
2 egg yolks
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp salt
1 1/2 cups toffee bits
1 cup semisweet chocolate chips
For topping: approximately 1 cup toffee bits and 1/2-1 cup chocolate chips or 1 1/2 cups Heath chocolate/toffee bits
Combine the boiling water and the cocoa powder and stir until smooth. Let cool slightly.
In a medium bowl over a double boiler or in the microwave melt the butter and the 2 ounces of chocolate (careful don’t burn the chocolate) and stir until smooth. Remove from heat and whisk in the cocoa mixture.
In a large bowl whisk together the sugar, vegetable oil, eggs, egg yolks and vanilla. Whisk in the chocolate mixture.
Add in the flour and salt and stir to combine. Fold in the toffee bits and the chocolate chips.
Spread evenly in the prepared pan and top with the Heath Chocolate Toffee bits or a combination of 1 cup of toffee bits and chocolate chips if desired.
Bake approximately 30-40 minutes until brownies are cooked through but a few crumbs stick to a toothpick inserted in the centre. FOR BEST RESULTS ROTATE PAN HALF WAY THROUGH BAKING AND CHECK AFTER 30 MINUTES.
Cool and cut into generous portions.