These brownies have become the Test Kitchen’s secret weapon for parties, showers,
gifts and other occasions. The combination of rich dark chocolate and a subtle crunch
from chopped toffee bars is what makes them the best brownies you’ll ever make.
HANDS-ON TIME
20 minutes
TOTAL TIME
3 hours
MAKES
24 bars
Ingredients:
- 115 g semisweet or other dark chocolate, chopped
- 28 g unsweetened chocolate, chopped
- ½ cup butter, cubed
- 1 cup granulated sugar
- 2 tsp vanilla
- 2 eggs
- ½ cup all-purpose flour
- pinch salt
- 3 bars (each 39 g) chocolate-covered toffee bars (such as Skor), chopped
Directions:
- In a saucepan, melt together semisweet chocolate, unsweetened chocolate, and butter over medium-low heat, stirring occasionally; let cool for 10 minutes.
- Whisk in sugar and vanilla.
- Whisk in eggs, 1 at a time.
- Stir in flour and salt; fold in chopped chocolate bars.
- Scrape into parchment paper–lined 8-inch (2 L) square cake pan; smooth top.
- Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 25 minutes.
- Let cool in pan on rack.
- Cut into bars. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 3 days or freeze for up to 3 weeks.)
Nutritional Information, Per Bar: about 137 cal, 1 g pro, 8 g total fat (5 g sat. fat), 17 g carb, 1 g fibre, 28 mg chol, 49 mg sodium, 43 mg potassium. % RDI: 1% calcium, 4% iron, 4% vit A, 3% folate.
Tip from the Test Kitchen: Brownies are best when baked until just cooked but still moist in the centre. You may find these brownies look a little underbaked at the recommended time, but rest assured they’ll continue to cook after they come out of the oven. They will firm up nicely when cooled
