This is one of the richest, most decadent, and delightful brownie recipes that you will ever make. This recipe make 20 large brownies, which is perfect for an after school snack for the kids, care packages for kids in college out of state, or a simply delicious dessert for just one, or many. This is one brownie recipe that you may not want to make too often, because as soon as they come out of the oven, poof, they are gone. This is a brownie recipe that friends and family are sure to ask for at every get together.
Ingredients
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
1 pound (4 sticks) unsalted butter
6 eggs
1/4 cup freshly brewed coffee
2 tablespoons vanilla extract
2 1/4 cups granulated sugar
1 1/2 cups all purpose flour
1 teaspoon salt
1 tablespoon baking powder
8 ounces Heath Milk Chocolate English Toffee Bits
3 cups chopped pecans
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1. Preheat the oven to 350°F.
2. Butter and flour a 12″ x 18″ x 1″ baking sheet.
3. Melt the butter, unsweetened chocolate, and 1 pound of semi-sweet chocolate chips in a medium-sized glass bowl over simmering water. Make sure that the water level is not high enough to touch the bottom of the bowl, as this will cause the chocolate to burn. Once everything is melted, remove it from the heat and set aside to cool .
4. In a large bowl, stir together the coffee, eggs, sugar and vanilla. Once the egg mixture is well combined, stir in the warm chocolate mixture into the egg mixture and set aside to continue cooling.
5. In a medium-sized bowl, sift together 1 cup of flour, the salt, and the baking powder. Add the dry ingredients to the cooled chocolate mixture. Toss the English toffee bits, 12 ounces of chocolate chips, and the pecans in a medium-sized bowl with 1/2 cup flour. This will keep all of these ingredients from sinking to the bottom of the batter, and allow them to be evenly spread throughout the brownie batter. Add the toffee and nut mixture to the chocolate batter, and stir to combine.
6. Pour the batter into the prepared baking sheet, and spread it out to an even layer.
7. Bake for 20 minutes at 350°F, then lift the baking sheet and rap it against the oven shelf. This will force out the air between the brownie batter and the baking dish. Bake for an additional 15 minutes, or until a toothpick comes out clean. Allow the the brownies to cool completely at room temperature, refrigerate, and cut the brownies into 20 equally sized large squares.
8. Serve and enjoy these delicious, fudgy brownies either by themselves, or with a scoop of ice cream on top.
