Best 5 Toffee Topped Fudgy Brownies Recipes

BEST FUDGY BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa and salt; gradually beat into creamed mixture. , Spread into a greased 13x9-in. baking pan. Bake until the top is dry and the center is set, 25-30 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar.

TOFFEE TOPPED FUDGY BROWNIES

Steps:

• Heat oven to 350 degrees.
• Grease 13x9x2 baking dish.
• Melt butter in saucepan over low heat.
• Remove from heat; stir in sugar and vanilla.
• Set aside.
• Measure and sift dry ingredients in large bowl.
• Beat eggs and add to butter mixture.
• Pour over into dry ingredients and mix just until blended.
• Pour into prepared pan.
• Sprinkle top with Bit O'Brickle and Mini Chocolate Chips.
• Bake 35 minutes.

FUDGY TOFFEE BROWNIES

Steps:

• Preheat oven to 350°F. Line 9x9x2-inch metal pan with foil, leaving overhang. Butter foil. Combine 1 cup chocolate chips, butter, and 4 ounces unsweetened chocolate in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove from heat. Whisk in sugar, then eggs and flour. Whisk in 1 cup toffee bits. Pour batter into prepared pan.
• Bake brownies until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool brownies 15 minutes. Using metal spatula, press down brownie edges to level top.
• Bring cream to simmer in heavy small saucepan. Add remaining 1 cup chocolate chips and 1 ounce unsweetened chocolate; whisk topping until smooth. Pour topping over brownies in pan. Sprinkle with almonds and 1/4 cup toffee bits. Chill brownies until cold, at least 2 hours and up to 1 day.
• Using foil overhang as aid, lift brownies from pan. Fold down foil sides. Cut into 16 squares and serve cold.

TOFFEE BROWNIES

Steps:

• For brownies:
• Preheat oven to 350°F. Butter and flour 13 1/2x8 1/2-inch baking dish. Melt chocolate and butter with espresso powder in top of double boiler over simmering water; stir until smooth. Cool slightly.
• Whisk eggs in large bowl to blend. Gradually whisk in sugar. Add vanilla and salt. Whisk in melted choclate. Add flour and stir until just blended. Spread batter in prepared dish. Bake until tester inserted in center comes out with a few moist crumbs, about 30 minutes. Cool brownies completely in pan on rack. (Can be prepared 8 hours ahead. Cover tightly.)
• For topping:
• Blend cream cheese, cream and vanilla in processor until smooth. Mix in sugar.
• Spread topping over brownies. Sprinkle with Almond Roca. (Can be prepared 2 hours ahead.)

TOFFEE TOPPED FUDGE BROWNIES

Steps:

• Preheat oven to 350*F.
• Grease a 13x9" baking pan.
• Melt the butter in a medium saucepan over low heat.
• Remove pan from burner; stir in the sugar and vanilla.
• Add the eggs, one at a time, beating just until blended.
• Combine the flour and cocoa powder; gradually add to the butter mixture, stirring just until combined (do not overmix).
• Spread batter evenly in the prepared pan; sprinkle with the toffee bits and chocolate chips.
• Bake for 35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs on it.
• Cool completely on a wire rack before cutting into bars.