Toffee Brownies
Golden brownies inspired by a 1930s recipe, studded with chocolate toffee bits for a rich, chewy texture and intense flavor.
Ingredients
chopped pecans (optional, toasted)
1 cup (4 ounces)
all-purpose white flour
1 cup
baking powder
1/2 teaspoon
salt
1/8 teaspoon
packed light brown sugar
Generous 3/4 cup
unsalted butter (slightly softened)
1/2 cup (1 stick)
vanilla extract
2 teaspoons
large eggs
2
Heath bar or other milk chocolate toffee bits
1/3 cup
sweetened shredded or flaked coconut (optional)
1 cup (about 3 ounces)
Instructions
1
Toast pecans
Preheat the oven to 325 degrees F. Spread the pecans, if using, in a small baking pan and toast in the oven, stirring occasionally, for 7 to 9 minutes, or until nicely browned; be careful not to burn. Immediately turn out into a small bowl and let cool; set aside.
2
Prepare pan
Lightly grease a 9-inch square baking pan or coat with nonstick spray. Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches. Grease the foil or coat with nonstick spray.
3
Mix batter
In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the brown sugar, butter, and vanilla until well blended. Add the eggs, one at a time, and beat until well blended and smooth. Stir or beat in the flour mixture, toffee bits, pecans, and coconut, if using, until evenly incorporated. Turn out the batter into the baking pan, spreading to the edges.
4
Bake
Bake in the middle of the oven for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let stand until the brownies are completely cooled.
5
Cut and serve
Using the overhanging foil as handles, transfer the brownie to a cutting board. Carefully peel off and discard the foil. Using a large, sharp knife, cut the brownies into 12 bars; wipe the knife clean between cuts.
