Gooey Toffee Brownies
I have trialled many a brownie recipe over the year and I have to say, I think I have found "the one". Ooey gooey toffee brownies, need I say more? What's great about this recipe is that, whilst they are totally delicious as they are, the recipe creates a great brownie "base" for adding all kinds of funky and fancy optional extras. This recipe also works just as well with gluten-free and wheat-free flour as it does with normal plain flour.
Need some inspiration for optional extras? Look no further! Try adding some of these extra ingredients by themselves or in combination with each other to the base recipe:
Classic Nutty Brownies: Add 100g roughly chopped hazelnuts, walnuts or pecan nuts to the brownie batter before baking.
Peanut Butter Brownies: Add teaspoon-sized blobs (a few or many depending on the extent of your peanut butter addiction) of smooth or chunky peanut butter to your brownie batter when in the baking pan and then bake for gloriously peanut buttery brownies.
Coconut and Ginger Brownies: Substitute 50g of the plain flour for 50g desiccated coconut and add 50g chopped crystallised ginger to your brownie batter before baking.
Cookie Dough & Nutella Brownies: Add teaspoon-sized blobs of cookie dough (bought or homemade) and Nutella to your brownie batter before baking for a brownie/cookie combo made in heaven.
Specialist Utensils: Electric hand whisk or stand mixer with whisk attachment
Top Tip: Like your brownies super ooey gooey? Add only 80g of flour instead of 100g
Gooey Toffee Brownies
400g dark chocolate, broken into pieces
250g unsalted butter, cut into pieces
3 large eggs
250g dark soft brown sugar
1 teaspoon baking powder
200g milk chocolate, broken into pieces
Any optional extras!
Makes: Approx 20 squares
1. Preheat the oven to 160°C (fan oven 140°C). Grease and line the base of a deep 10” x 8” tin (or similar size).
2. Melt 350g of the dark chocolate with the butter in a bowl over a pan of simmering water or in 15 second bursts in the microwave, stirring after each 15 second burst until everything is melted. Stir well and leave to cool.
3. Whisk the eggs until pale and thickened, then whisk in the sugar until the mixture is thick and glossy.
4. Gently fold in the melted chocolate and butter mixture, then sift in the flour and baking powder and stir until smooth.
5. Add all of the milk chocolate and the rest of dark chocolate pieces to the batter and mix until well combined. Add any optional extras, stir, and then transfer the batter to your baking tin.
6. Bake for 40-45 minutes until firm to the touch but still gooey inside. Test by inserting a knife into the middle of the brownie; you want the bottom third to half of the knife to still have moist crumbs sticking to it. Bake for 5-7 minutes longer if you prefer more cakey and less gooey brownies.
7. Cool in the tin on a wire rack for at least an hour. If you have time, transfer the brownies to the fridge once completely cooled and then cut into pieces several hours later.
Serving Suggestion: These beauties can be enjoyed cold straight from the fridge, at room temperature or slightly warmed. Add a few strawberries and a dash of double cream or a scoop of vanilla ice cream, or my new favourite ginger ice cream, for a decadent treat.