Salted Toffee Super Gooey Brownies

6 Feb

I have been doing the 30 day shred. If you haven’t heard of it, basically it’s a workout video done by Jillian Michaels. There is three levels and you do each level for 10 days. Basically, you sign up to torture yourself for 30 days in the vain attempt to gain a 6 pack and a 20 years olds ass.

Sounds like fun right? It totally kicks your ass and makes you want to die and then makes you feel like a rockstar for finishing each day. I never thought I would commit to a workout video but here I am, 23 days in and still alive. I have seen results and I feel stronger everyday, but I don’t feel like I will ever master the plank done on weights while doing a row with one arm and a full on leg lift.

Now let’s talk brownies. In the midst of all this planking and lunging I still found time to get 3 of these brownies in one day. They are NOT your average brownies. They are so super soft and chocolatey and gooey. Words don’t even describe how crazy these are. Just make them. You will not be sorry.

I made these brownies twice so here are a couple notes. Do line the baking pan with tinfoil and spray very liberally with non-stick spray. The first time I made them they did stick to the tinfoil. Do cook them on the bottom rack. I know it sounds weird but it works. Do test a quarter of the way into the pan not in the middle for doneness. You don’t want these overdone. They should be more liquid than solid in the center when you take them out of the oven.

Salted Toffee Super Gooey Brownies

In a large bowl mix together cocoa,espresso and boiling water.

Add in 2 oz chopped chocolate until chocolate is melted. Next, add your melted butter and oil. Then add in your eggs, egg yolks and vanilla just until combined.

Next stir in your sugar.

Add in flour and stir just until no flour streaks remain. Then fold in the rest of your chopped chocolate, toffee and sea salt.

Pour into your prepared pan and bake for 30-35 minutes at 350 F on the middle rack.

Salted Toffee Super Gooey Brownies

Ingredients

1/3 c dutch processed cocoa powder
2 tsp instant espresso powder
1/2 c + 2 tbs boiling water (measured after boiling)
2 oz dark chocolate chopped
4 tbs melted butter
1/2 c + 2 tbs vegetable oil
2 eggs + 2 egg yolks- room temp
2 tsp vanilla extract
2 1/2 c granulated sugar
1 3/4 all purpose flour
2 tbs sea salt
1/3 c toffee chips
6 oz dark chocolate chopped into 1/2 inch pieces

Instructions

Move oven rack to the bottom position in the oven. Preheat oven to 350 F. LIne a 9x13 baking pan with tinfoil and spray liberally with non-stick spray.
In a large bowl whisk together cocoa, espresso and boiling water until smooth.
Add in the 2 oz of chopped chocolate and whisk. Add in melted butter and oil. (the original directions said it may look curdled at this point but it never did for me)
Add in eggs, yolks and vanilla. Whisk until smooth but try not to over mix.
Next add in your sugar, mix and then fold in your flour with a spatula. Once no flour streaks remain fold in your 6 oz chopped chocolate, toffee and sea salt.
Pour into your prepared pan and bake 30-35 minutes. They will be done when a toothpick inserted a quarter of the way into the pan comes out with moist crumbs.
Cool completely for cutting. It's gonna be hard but just trust me on this one.
Adapted from Brown Eyed Baker via American's Test Kitchen.

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