Oh. My. Goodness. These brownies are amazing!!! When I originally found this recipe here, I knew I had to recreate them. I adapted and slightly modified the recipe and believe me when I say these are amazing… so amazing that I ate the entire batch by myself in four days… oops!
The brownies are cakey and dense in texture. The batter is insanely good too, if you don’t mind ingesting raw eggs. The brownies are filled with bits of chocolate and toffee and are topped with more toffee and crunchy chopped almonds. While I usually prefer my brownies without nuts, the almonds add something to the flavor while also adding protein, SO HEALTHY!!!
To make the brownies you will need:
1 stick of butter (1/2 cup)
1 1/8 cups granulated sugar
2/3 cups dark cocoa powder (I use Hershey’s Special Dark)
½ tsp baking powder
½ tsp salt
¾ tsp vanilla extract
2 large eggs
¾ cups flour
3/4 cup chocolate chips
Around 1 cup toffee bits (divided)
1/3 cup unsalted almonds (chopped)
Preheat the oven to 350 degrees. Either grease your brownie pan or line it with wax paper.
Chop the almonds into coarse bits and set aside.
In a medium-sized pan over low heat, melt down the butter before adding in the sugar. Stir until a smooth, glossy liquid mixture forms but don’t let it boil.
Remove the pan from heat and mix in the cocoa, baking powder, salt, and vanilla. Next, beat in the eggs, making sure you don’t get any shells, until the batter is smooth. Then, add the flour, a heaping measure of chocolate chips and a heaping half cup of the toffee bits. Mix until the batter is combined.
Scoop the batter into the pan. It should be very thick, almost tar like in texture.
Artfully sprinkle a heaping quarter cup of toffee bits on top of the batter along with the almonds you chopped earlier and pop the brownies into the oven!
Lick the pan as the brownies bake for 30 minutes. Let them cool off a bit and enjoy! They taste great warm when fresh but better served at room temperature in the days following. The also keep in the freezer extremely well!