All I can really say about these is that if you are a chocoholic, you will love them! I needed a treat to take to a get-together, and I was craving brownies. I found this recipe, and I was sold. What I ended up with didn’t satisfy my brownie craving because these are definitely more like little bites of fudge, but I didn’t care, because they satisfied my chocolate craving!!
I have to be fair – I did read the reviews before I made these, so really, I was expecting more fudge-like than brownie-like. The one thing I would recommend with these little bites, though, is to cut them quite small. The original recipe says to cut it into 16 servings – in my opinion, you should get 2-3 times that many servings, just because they are so rich. Maybe it’s because I doubled the recipe, and my finished bites were a bit taller, but a little bit of one of these goes a long way.
They are perfect for a pot-luck, or for a pick-me-up on one of those days when only a healthy dose of chocolate will work!!
Fudgy Toffee Brownies
from Bon Appetit via Epicurious
2 cups semi-sweet chocolate chips (about 12 ounces)
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
5 ounces unsweetened chocolate, chopped
1 3/4 cup sugar
4 large eggs
3/4 cup all-purpose flour
1 1/4 cups English toffee bits
2/3 cup whipping cream
3/4 cup whole almonds (about 3 1/2 ounces), toasted, coarsely chopped
Preheat oven to 350°F. Line 9x9x2-inch metal pan with foil, leaving overhang. Butter foil. Combine 1 cup chocolate chips, butter, and 4 ounces unsweetened chocolate in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove from heat. Whisk in sugar, then eggs and flour. Whisk in 1 cup toffee bits. Pour batter into prepared pan.
Bake brownies until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool brownies 15 minutes. Using metal spatula, press down brownie edges to level top.
Bring cream to simmer in heavy small saucepan. Add remaining 1 cup chocolate chips and 1 ounce unsweetened chocolate; whisk topping until smooth. Pour topping over brownies in pan. Sprinkle with almonds and 1/4 cup toffee bits. Chill brownies until cold, at least 2 hours and up to 1 day.
Using foil overhang as aid, lift brownies from pan. Fold down foil sides. Cut into 16* squares and serve cold.
*Like I mentioned above, I would suggest cutting into at least 32 squares.