Toffee Topped Fudgy Brownies Food

THE BEST FUDGY BROWNIES

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

TWO-TONE FUDGE BROWNIES

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Cool slightly. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in melted chocolate. Combine flour and baking soda; gradually add to batter. Stir in walnuts., Spread into a greased 13x9-in. baking pan. Bake at 350° for 16-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top. Cut into squares. Store in the refrigerator.

FUDGY BROWNIE DESSERT

Steps:

• In a large saucepan, combine the sugar, cornstarch and cocoa. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg substitute; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Cover and refrigerate. , Meanwhile, for crust, in a large bowl, combine the applesauce, egg substitute, oil and vanilla. In another large bowl, combine the cocoa, sugar, flour and baking powder. gradually add to applesauce mixture just until blended. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a large bowl, beat the chilled chocolate mixture until light. Fold in whipped topping; carefully spread over crust. Refrigerate for 2 hours.

FUDGE-TOPPED BROWNIES

Steps:

• In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Remove from the heat; blend in sugar and vanilla. Add eggs; mix well. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in walnuts. Pour into a greased 13x9-in. baking pan. Bake at 350° until top springs back when lightly touched, 25-30 minutes. Cool on a wire rack while preparing topping., Combine the sugar, milk and butter in a large heavy saucepan; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes, stirring constantly. Remove from the heat. Stir in the chocolate chips, marshmallow creme and vanilla until smooth. Add walnuts. Spread over warm brownies. Freeze for 3 hours or until firm. Cut into 1-in. squares. Store in the refrigerator.

FUDGE-FILLED BROWNIE BARS

Steps:

• In a large bowl, combine the first five ingredients. Press onto the bottom of a greased 15x10x1-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown. , Meanwhile, in a large bowl, combine the filling ingredients. Spread over hot crust. Bake for 15 minutes or until set. Cool on a wire rack for 30 minutes. , Spread melted chocolate over filling; sprinkle with walnuts. Cool completely. Cut into bars.

TOFFEE TOPPED FUDGY BROWNIES

Steps:

• Heat oven to 350 degrees.
• Grease 13x9x2 baking dish.
• Melt butter in saucepan over low heat.
• Remove from heat; stir in sugar and vanilla.
• Set aside.
• Measure and sift dry ingredients in large bowl.
• Beat eggs and add to butter mixture.
• Pour over into dry ingredients and mix just until blended.
• Pour into prepared pan.
• Sprinkle top with Bit O'Brickle and Mini Chocolate Chips.
• Bake 35 minutes.

FUDGY TOFFEE BROWNIES

Steps:

• 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.

TOFFEE TOPPED FUDGE BROWNIES

Steps:

• Preheat oven to 350*F.
• Grease a 13x9" baking pan.
• Melt the butter in a medium saucepan over low heat.
• Remove pan from burner; stir in the sugar and vanilla.
• Add the eggs, one at a time, beating just until blended.
• Combine the flour and cocoa powder; gradually add to the butter mixture, stirring just until combined (do not overmix).
• Spread batter evenly in the prepared pan; sprinkle with the toffee bits and chocolate chips.
• Bake for 35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs on it.
• Cool completely on a wire rack before cutting into bars.

FUDGY MOCHA-TOFFEE BROWNIES

Steps:

• Preheat oven to 350°F.
• Coat bottom and sides of 9-inch baking dish with cooking spray. (I don't have a 9-inch baking dish, I used an 8X8 glass dish, and it worked for us since we like our brownies a little wet, we think it's more decadent that way!).
• Combine coffee and hot water and stir until coffee is dissolved.
• Combine butter and chocolate chips in microwaveable dish and heat on high for 1 minute until butter melts, then stir until this mixture is smooth.
• Combine flour, sugar, cocoa, baking powder, and salt in large bowl, stirring with a whisk.
• Combine coffee mixture, butter mixture, vanilla and eggs in a medium bowl, stirring with a whisk.
• Add coffee mixture with flour mixture; stir just until combined.
• Spread evenly into prepared pan. Sprinkle evenly with toffee chips.
• Bake at 350F for 22 minutes, cool on wire rack. Cut into squares when competely cooled. We like to refrigerate them before cutting.

CHEWY AND FUDGY BROWNIES

Steps:

• Preheat oven to 350°F.
• Toast nuts on a foil lined sheet pan until fragrant, about 7 minutes.
• While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter. Melt Butter with chocolate in the microwave, about 2 minutes at 50% power. Stir and continue to microwave at 50% power as required, stirring every 60 seconds. This can also be done over a double boiler.
• Let allow chocolate mixture and roasted nuts to cool.
• Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a pan, 8 x 8 for thick brownies and 13 x 9 for thin ones. Line pan with foil or parchment and grease. Leave enough lining overhanging to lift the brownies out of the pan when complete.
• In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add remaining dry & optional ingredients - shake to combine.
• Slowly pour egg mixture into chocolate while stirring, mixture will thicken slightly.
• Add dry ingredients in three batches, stir with a wooden spoon and ensure that each batch is fully incorporated before adding the next. Spread mixture into prepared pan with an angled spatula or a large spoon.
• Bake the 13 x 9 pan for 30-35 minutes, the 8 x 8 for 45-70 minutes Or until a toothpick inserted in the center of the pan comes out just slightly moist. Cooking time varies all over the place depending on type of pan and your oven. I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistency. Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies! You can rotate the pan halfway through the cooking process to even things out if desired.
• Cool in the pan on a rack. Remove from pan by lifting foil liner, place on a cutting board and cut into squares.

FUDGY TOFFEE BARS

Steps:

• In a bowl, combine the flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a saucepan, heat milk and 1 cup chocolate chips over medium heat until chocolate is melted, stirring until smooth. Remove from the heat. Stir in vanilla. , Pour filling over crust. Sprinkle with the walnuts, coconut, toffee bits and remaining chocolate chips; press down firmly. Bake for 18-20 minutes or until set. Cool on a wire rack. Cut into bars.

TOFFEE BROWNIES

Steps:

• For brownies:
• Preheat oven to 350°F. Butter and flour 13 1/2x8 1/2-inch baking dish. Melt chocolate and butter with espresso powder in top of double boiler over simmering water; stir until smooth. Cool slightly.
• Whisk eggs in large bowl to blend. Gradually whisk in sugar. Add vanilla and salt. Whisk in melted choclate. Add flour and stir until just blended. Spread batter in prepared dish. Bake until tester inserted in center comes out with a few moist crumbs, about 30 minutes. Cool brownies completely in pan on rack. (Can be prepared 8 hours ahead. Cover tightly.)
• For topping:
• Blend cream cheese, cream and vanilla in processor until smooth. Mix in sugar.
• Spread topping over brownies. Sprinkle with Almond Roca. (Can be prepared 2 hours ahead.)