Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan over low heat, melt the butter completely. Remove from heat and whisk in the granulated sugar and brown sugar until smooth.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Sift the cocoa powder and salt into the butter mixture. Stir gently until just combined.
- Fold in the toffee bits and nuts if using.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until the edges are set but the center still looks slightly underbaked.
- Allow the brownies to cool completely in the pan before lifting them out using the parchment paper. Cut into squares and serve.
Notes
1. I prefer Dutch-process cocoa powder for the smooth chocolate flavor and extra bit of richness it adds to this recipe, but feel free to use natural unsweetened cocoa powder instead.
2. If you’re worried these brownies will be too sweet for your preference, simply use dark or bittersweet chocolate chips to help balance the sweetness without ruining the texture of the brownies (don’t reduce the sugar).
3. Serve brownies chilled for an even fudgier texture!
Don’t forget to share your experience and tag me on social media with your tasty creations! Happy cooking!