Toffee brownies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Unsweetened chocolate; chopped |
| ¾ | cup | Unsalted butter; (1 1/2 sticks) |
| 4 | teaspoons | Instant espresso powder |
| 4 | Eggs | |
| 2 | cups | Sugar |
| 1½ | teaspoon | Vanilla extract |
| ¼ | teaspoon | Salt |
| 1 | cup | All purpose flour |
| 6 | ounces | Cream cheese; room temperature |
| 1 | tablespoon | Whipping cream |
| 1½ | teaspoon | Vanilla extract |
| 6 | tablespoons | Sifted powdered sugar |
| 1⅓ | cup | Chopped Almond Roca or Heath Bars; (about 7 ounces) |
Directions
BROWNIES
TOPPING
For brownies:
Preheat oven to 350F. Butter and flour 13 1/2x8½-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.)
Makes 24.
Bon Appetit June 1990
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