White Chocolate Toffee Brownie

So it turns out that I’m extremely slack at keeping to a posting schedule. I blame the fact that I am inherently lazy, also the fact that I am off coffee at the moment so am constantly tired… It’s a hard life people. The only way this body usually functions is by drinking five cups of black coffee a day. An added bonus was that it gave me an excuse to not be at my work desk and to procrastinate the hell out of my day.

If we remember back to last week, I made that Soft Caramel Toffee and as I was making it, I had the idea for this white chocolate toffee brownie. Now I was planning to use pecans but because I do not have any first born child, or any viable kidneys to sell in order to afford pecans in New Zealand, I used walnuts instead.

The hardest thing about this brownie is the fact that you absolutely have to leave it over night before digging into it. I know, I know, there is few things more satisfying than fresh, warm brownie, however this brownie needs to sit in order for the toffee to firm up as it will have melted during baking. This firm toffee also gives the brownie a great chewy texture, as some of the toffee will have melted and seeped its way into the rest of the brownie.

If you guys make this, or have made any other recipes on the blog, leave a comment and let me know! Also, what else do you guys want to see on the blog? Leave a comment with your ideas and suggestions below.

 

White Chocolate Toffee Brownie

  • Servings: 16
  • Difficulty: Easy
  • Print

Ingredients

150 grams white chocolate, chopped

113 grams unsalted butter, cut into pieces

200 grams granulated white sugar

1 teaspoon pure vanilla extract

3 large eggs

120 grams all-purpose flour

1/3 Cup Milk (I use full-fat)

1/4 teaspoon salt

125 grams White Chocolate, Chopped

1/2 Cup Toasted Walnuts, Roughly chopped

1/2 Recipe Soft Caramel Toffee, diced into 1/2 inch squares

Directions

  1. Preheat oven to 350 degrees F (180 degrees C) and place the rack in the centre of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.
  2. 2.Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water.

    3.Remove from heat and stir in the sugar. Let cool for a bit.

    4.Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Add milk and combine.

    5.Fold in the flour, salt and second lot of white chocolate, followed by the squares of toffee and toasted walnuts.

    6.Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the centre comes out clean.

    7.Remove from oven and let cool on a wire rack. Leave overnight and serve at room temperature.

 

Photo 29-04-18, 8 09 49 AM

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