Before we get on with the recipe, I have a question. Did any of you watch the Rock and Roll Hall of Fame Induction ceremony last night? It's something we really enjoy watching - so many interesting stories, so much talent - all good fun. Anyway, this year's show is so good - such good inductees, with such good music! I think they replay it all year, so if you didn't get a chance to watch, give it a try. Enough of that, let's get to the recipe. This is a recipe from an old 2017 Canadian Living Magazine and it's one of my favorite brownie recipes. It's ooey, gooey, deliciously chocolate with a bit of skor crunch. This never lasts long, in fact, I hide it, so it doesn't disappear before dinner! Some of us love it plain, some of us prefer it with icing, some of us put a big scoop of vanilla ice cream and chocolate sauce on it - but any way we have it, it's a really good treat. One more thing - are you a plain brownie eater or a 'must have icing' kind of brownie eater? Just curious;)
Let's get baking . . .
Chocolate Toffee Brownies
Melt together in a medium sized saucepan, over medium heat, stirring until smooth
1/2 c. butter in pieces
4 oz semisweet chocolate
1 oz unsweetened chocolate
Remove from heat and let cool for about 10 minutes
To the cooled chocolate, whisk in
1 c. sugar
2 tsp. vanilla
2 eggs (1 at a time)
Now stir in with a spoon, mixing until combined
1/2 c, flour
pinch of sea salt
Gently add in
3 skor bars that have been broken into small pieces. (you can chop, or use a heavy object and bang the bars)
Spread into an 8" square baking dish that has been lined with parchment paper.
Bake at 350 for about 22-25 minutes, until a toothpick comes out of centre with a few clinging crumbs.
Let cool, remove from pan and cut into bars.
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