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 sublte crunch from chopped toffee bars is what makes them the best brownies you'll ever make.
- Prep time 20 minutes
- Total time 3 hours
Ingredients
Method
In 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, one 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 into 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.)
Tip from the Test Kitchen: Brownies are the best when baked until just cooked but still moist in the centre. You may find these brownies look a little underbaked at the reccommended time, but rest assured they'll continue to cook after the come out of the oven. They will firm up nicely when cooled.
Makes about 24 brownie squares.
Nutritional facts per bar: about
- Fibre 1 g
- Sodium 49 mg
- Sugars 14 g
- Protein 1 g
- Calories 137.0
- Total fat 8 g
- Potassium 43 mg
- Cholesterol 28 mg
- Saturated fat 5 g
- Total carbohydrate 17 g
%RDI
- Iron 4.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 4.0
