Chocolate Toffee Brownie Bites

Name: Chocolate Toffee Brownie Bites
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: ½cup unsalted butter (cut into tablespoon-sized pieces); 2 oz unsweetened chocolate (roughly chopped); ½cup all-purpose flour; 1/8 tsp baking powder; a pinch salt; 1 cup granulated sugar; 2 large eggs; 1½tsp vanilla extract; ¼tsp almond extract; 5 oz bittersweet chocolate, for frosting (roughly chopped); ½cup plus 1 tbsp heavy cream, for frosting; 1 tbsp light corn syrup, for frosting; ⅓cup almond toffee bits (such as Heath Bits O' Brickle)

A perfect fusion of chocolate brownie and cupcake, topped with glossy chocolate frosting and sprinkled with crispy toffee bits for a rich, chewy texture.

35 min

Medium

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Ingredients

unsalted butter (cut into tablespoon-sized pieces) ½cup

unsweetened chocolate (roughly chopped) 2 oz

all-purpose flour ½cup

baking powder 1/8 tsp

salt a pinch

granulated sugar 1 cup

large eggs 2

vanilla extract 1½tsp

almond extract ¼tsp

bittersweet chocolate, for frosting (roughly chopped) 5 oz

heavy cream, for frosting ½cup plus 1 tbsp

light corn syrup, for frosting 1 tbsp

almond toffee bits (such as Heath Bits O' Brickle) ⅓cup

Instructions

Prepare the pans

Adjust the oven rack to the center position and preheat to 325°F. Generously grease and flour two 12-cup mini muffin pans.

Melt chocolate and butter

Place the butter and chocolate in the top of a double boiler over barely simmering water, stirring occasionally until melted and smooth. Transfer the mixture to a medium bowl and let cool until warm.

Mix dry ingredients

Sift the flour, baking powder, and salt together into a medium bowl and stir to combine.

Make the batter

Whisk the sugar, eggs, vanilla extract, and almond extract into the chocolate mixture until well combined. Add the flour mixture and stir until just incorporated.

Bake

Scoop the batter into the prepared muffin cups, filling them about two-thirds full. Bake for 14 to 16 minutes, until set but the centers are still soft; a toothpick inserted should come out with a few moist crumbs. Let the cakes cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Make the frosting

Place the chocolate, cream, and corn syrup in the top of a double boiler over barely simmering water, stirring occasionally until the chocolate is completely melted and the mixture is smooth. Remove the bowl from the heat and stir in the toffee bits.

Frost and decorate

Place the wire rack with the cakes over a baking sheet. Arrange the inverted brownie bites with no more than ¼ inch between them. Pour the frosting over the cakes, covering the tops and sides. Use a small offset metal spatula to smooth any exposed areas. Refrigerate for about 10 minutes until the frosting sets. Serve at room temperature or chilled.