Friday, March 22, 2019

White Chocolate Toffee Brownies

Today is our last day of winter quarter and I think everyone is ready for a break! Thankfully, the start of spring has brought really beautiful weather, although perhaps a bit too warm, but still lovely. I go to work fairly early in the morning, and the last couple of days I’ve driven to work and been treated to the stunning full moon. It’s nice to experience such natural beauty on the way to work.

This recipe is one that I pinned a couple of weeks ago, and while I thought the recipe would be great, the challenge for me is that the recipe only yields a 9” square pan of brownies.  Since I take them to work, that doesn’t typically yield enough brownies. Since it’s the end of the quarter, I knew it would be quiet at work. I figured that if there was a time to make these brownies, this was it.

This recipe starts with a fudgy brownie, topped with white chocolate and toffee. Working with white chocolate can be difficult, especially if you melt it. White chocolate is notoriously finicky, and when you melt it, it is so easy to over heat and then the entire bowls seizes. Adding oil or shortening is critical, as is stirring frequently. I had no trouble with the white chocolate in this recipe, but I chalk that up to having fails many times in the past! These brownies have a great combination of flavors, from the gooey brownie, to the sweetness of the white chocolate and the crunch of the toffee bits.

White Chocolate Toffee Brownies
½ cup butter
6 ounces semisweet chocolate chips
1 cup sugar
2 eggs
2 teaspoons vanilla
2/3 cup all flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces white chocolate chips
2 teaspoons vegetable oil
3/4 cup toffee bits

Preheat oven to 350 degrees.  Line a 9” square baking pan with aluminum foil and spray with nonstick cooking spray.

In a microwave safe bowl, combine the butter and chocolate chips.  Heat on high for 1 minute.  Remove chocolate mixture and stir until smooth. Transfer the chocolate mixture to a large mixer bowl. Add the sugar, eggs, and vanilla and stir on medium to until mixed. Add the flour, cocoa powder, baking powder, and salt and stir on low until combined. Do not over mix.

Bake for about 25 minutes, until set.  Allow the brownies to cool before adding the topping.

In a medium bowl, combine the white chocolate chips and vegetable oil.  Microwave for 45 seconds, then stir until chocolate is melted and smooth, microwaving in 15 second increments if additional heating is needed.  Pour the white chocolate over the cooled brownies. Smooth into an even layer and sprinkle with the toffee bits. Allow the white chocolate to set before cutting into bars.

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