Chocolate Toffee Brownies
Chocolate Toffee Brownies
 Prep Time ~ 30 mins | Cooking Time ~ 45 mins |
 Approx Cost ~ £ 3.50 |  Difficulty ~ Easy |
 Freeze ~ No |  Makes ~ 16 |
Tips ~ The use of unrefined muscovado sugar gives these brownies a sticky toffee flavour.
Ingredients
350g / 12oz dark chocolate (preferably around 50 - 60% cocoa solids), broken into pieces
250g / 9oz unsalted butter, cut into pieces, plus extra for greasing
3 large eggs
250g / 9oz dark muscovado sugar
85g / 3oz plain flour
1 teaspoon baking powder
Method
- Heat oven to 160C, fan 140C, Gas mark 3.
- Butter and line the base of a shallow 23cm / 9inch square tin.
- Melt the chocolate and butter together, then stir well and cool.
- Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined.
- Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and gently stir until smooth.
- Pour into the prepared cake tin and bake for 40 - 45 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle - there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre but will firm up on cooling.
- Cool in the tin for at least 1 hour, then cut into 16 squares and finish cooling on a wire rack.