5 tablespoons butter, melted
3/4 cup sugar
1/2 cup light brown sugar
3/4 cup all-purpose flour
1/2 cup cocoa
1/2 cup semisweet chocolate chips
1/2 cup toffee bits
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees F. Butter and flour or spray (using cooking spray with flour) 8-inch square baking pan. In a medium sized bowl, throughly mix together butter, sugars and vanilla extract. Add eggs, mix until well combined. In small bowl, whisk together flour, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well combined. Spread batter evenly in prepared pan. Bake 45 to 50 minutes or until brownies begin to pull away from sides of pan. Cool completely then cut into squares and serve.
I really like how these brownies came out, I like a thick brownie and I also like the the yield is a little less than it would be using a more traditional 9×13 baking pan. The chocolate/toffee combo is classic. I swear, the bag of Heath toffee bits I bought is never ending. I have made 2 batches of toffee chocolate chip cookies
and these moist, chocolately brownies and still have half a bag of toffee bits left. I guess I will just have to come up with more recipes in which to use them up. Of course, you could make this recipe without the toffee bits (I know they can be tricky to find) and they would be just as good.