Fudgy Toffee Brownies

I am so in love with the idea of this type of brownie. This type of brownie being one with  no leavening agent (baking powder or baking soda).  The execution of said type of brownie is somewhat elusive to me.  These brownies are so incredibly delicious and rich and fudgy it is amazing.  The baking is what gives me trouble.  I have so much trouble finding that just done point.  I think that this recipe is the closest I have come to having success in this area, and the edges were still slightly on the burned side.  The trick is getting them to bake all the way through to the thick fudgy center without charring the edges. If you (like me) are worried about this, you can simply cut the recipe in half and bake the brownies for about 20 minutes.  They will be much thinner, but just as fudgy, delicious, and addicting!

Fudgy Toffee Brownies

1 1/2 cups semi sweet chocolate chips
12 Tablespoons (1 1/2 sticks) butter
1 1/2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract.
3/4 cup all purpose flour
1 cup toffee bits

Preheat the oven to 350F.  Line a 9x9 inch baking pan with foil, and lightly grease the foil.  Set aside.

In a medium size microwavable bowl, combine the chocolate chips and butter.  Microwave in 30 second intervals, stirring after each, until chocolate is melted and smooth.  Stir in the sugar, then the eggs, one at a time, followed by the vanilla extract.  Add the flour, and stir until just combined.  Stir in the toffee bits.  

Pour the brownie batter into the prepared pan and smooth the top.  Bake the brownies for 45 to 50 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely.  Cover and place in the refrigerator until chilled before cutting.  Makes 16 brownies.

Enjoy!  -Cardamommy