7 oz semisweet baking chocolate
3/4 cup flour
3/4 cup sugar
1/4 cup cocoa
6 tablespoons butter
1 teaspoon vanilla paste
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup toffee bits
1/3 cup semisweet chocolate chips
Preheat oven to 350. Spray with baking spray or grease and flour one 8×8 inch baking pan. In a saucepan, melt the butter, cocoa and chocolate together over low heat. Stir occasionally, and when the chocolate is nearly melted, remove from heat. Whisk until smooth. Set aside. In a small bowl, stir together flour, salt, baking powder. In a separate bowl, beat together the sugar, eggs and vanilla until smooth. Slowly stream the chocolate mixture into the eggs and mix to combine. Gradually stir in the dry ingredients and mix until the batter is thick and glossy. Stir in the toffee bits and chocolate chips. Pour into prepared pan. Bake 30 minutes or until a toothpick inserted into the center comes out clean or with one or two crumbs.
I’ve been craving brownies for some reason. Normally I am not a big brownie person but I couldn’t get them out of my mind! Luckily I had all of the ingredients I needed here at home so I didn’t have to head out during a torrential downpour. I had brought back a couple of bars of baking chocolate from Portugal so I used one. I love bringing things like that back from trips, it makes whatever I made seem more special. These brownies are chocolatey, chewy and delish all on their own but I admit, I snuck some gelato (love Talenti) on a square or two. It’s summer!
An aside: I always get questions about vanilla paste and I normally direct people to the grocery or baking goods store but I have to share a deal with you. I noticed that Amazon sells 32 oz bottles of Nielsen-Massey Vanillas Madagascar Bourbon Vanilla Bean Paste for $28! What a bargain! I’ve been paying about $10 for 4 oz. It is a lot of vanilla bean paste but it keeps forever. I use it instead of regular vanilla all the time now.