Toffee Fudge Brownies
Submitted by Galad
Fudgy brownies loaded with chopped toffee bars and walnuts, mixed entirely in the food processor. Five ounces of unsweetened chocolate make these intensely rich and deeply dark.
YIELD
25 servingsPREP
10 minCOOK
50 minREADY
60 minThese brownies are dangerously easy to make, and even more dangerous to have sitting on the counter.
The food processor does all the heavy lifting. Toffee bars and walnuts get coarsely chopped first, then the sugar and unsweetened chocolate get blitzed together until fine. Butter, eggs, vanilla, and salt blend in until the batter is fluffy and smooth. A quick pulse with the flour and toffee-walnut mixture, and you’re done.
Fifty minutes in the oven and you’ve got dense, fudgy brownies with buttery toffee crunch and walnut bite in every square. Pull them just before the tester comes out perfectly clean for maximum fudginess.
Kitchen Tips
- Use the on/off pulse when adding flour. Continuous processing develops gluten and turns fudgy brownies into cakey ones.
- Pull the brownies when the tester comes out almost clean, not spotless. That tiny bit of moisture in the center is the difference between fudgy and dry.
- Let them cool completely in the pan before cutting. Warm fudge brownies crumble and smear. Cold ones slice clean.
Ingredients
Directions
Position rack in center of oven and preheat to 325℉ (160℃).
Grease and flour 9 inch square baking pan.
Steel Knife: Combine toffee and walnuts in work bowl and chop coarsely using 6 to 8 on/off turns.
Remove from work bowl and set aside.
Combine sugar and chocolate in work bowl and mix using 6 on/off turns, then process until chocolate is as fine as sugar, about 1 minute.
Add butter and blend 1 minute.
Add eggs, vanilla and salt and blend until fluffy, about 40 seconds, stopping as necessary to scrape down sides of work bowl.
Add flour and toffee mixture and blend using 4 to 5 on/off turns, just until flour is incorporated; do not overprocess (remove Steel Knife and blend mixture gently with spatula if necessary to mix in flour completely).
Turn batter into prepared pan, spreading evenly.
Bake until tester inserted in center comes out almost clean, about 50 minutes (for firmer, cakelike brownies, bake about 5 minutes longer).
Let cool in pan on rack.
Cut into 1 ¾ inch squares. Store in airtight container.
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