Decadent Toffee Brownies

Submitted by tigerduck

"It's the muscovado sugar that gives these brownies its decadent treacle flavor. I've made them while in England and shared them with the teachers of modern languages (I've taught German in Kingston, near London). They were a big hit! I've never made them in Switzerland so far, as it is hard or even impossible to purchase muscovado sugar. I may try to replace the muscovado sugar with brown sugar, but I know it won't be the same. Maybe I should just wait until I go to England again..."

 

• Ready In: 55mins
• Ingredients: 6
• Yields: 16 squares

ingredients

• 12 ounces dark chocolate, in pieces (preferably around 50-60% cocoa solids, 350g)
• 9 ounces butter, in pieces (250g)
• 3 large eggs
• 9 ounces dark muscovado sugar (250g/1 1/2 cups)
• 3 ounces plain flour (85g/3/4 cups)
• 1 teaspoon baking powder

directions

1. Preheat the oven to 160°C/320°F/gas 3/fan 140°C Butter and base-line a shallow 23cm/9in square cake tin.
2. Melt the chocolate and butter together (you can do this in the microwave, it takes about 2 minutes), then stir well and cool slightly.
3. Whisk the eggs until pale then whisk in the sugar until thick and glossy and well combined. Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and gently stir until smooth.
4. Pour into the prepared cake tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle - there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre, but will firm up on cooling.
5. Cool in the tin on a wire rack for at least 1 hour - if you can resist the temptation to eat them ;)-then cut into 16 squares and finish cooling on the rack.

Reviews

[scottsgrace_11358664]

These were the moistest thick brownies I've ever had...not cakey! Maybe it was just my oven but it took nearly an hour to bake to doneness. Still were very delicious!

 

[Shasha]

I didn't like the consistency -- it was more like a chocolate bar than a brownie

 

[BestFriendsStevie]

These sound terrific. I would just like to put my oar in and mention that muscovado sugar is probably available over the internet. I know that Williams-Sonoma [California food outfit] carried muscovado; I would also try Dean and DeLuca in New York City; or just google muscovado sugar; Never give UP! also, dark brown sugar with some molasses added is just fine as a substitue.

 

[weefaith]

I would give these 20 stars If I could! Let me begin by saying I bake A LOT. It is a major hobby for me, and I am also a choco-holic, so I have tried literally scores of brownie recipes. This is the BEST brownie recipe I have ever tried. The textures are perfect. The photo by Chia is exactly how they look when they come out, with a nice shiny crust. The insides are very gooey and full of rich chocolate flavor. They are quite simply PERFECT. BTW, you can substitute regular brown sugar for the muscovado sugar with no ill effects. A MILLION THANKS! MY SEARCH IS OVER.

 

[bluemoon downunder]

Seriously delicious, tigerduck, and SO well-named! Being decadent - even being in the position where being decadent is possible - is SUCH a privilege! Thank you for sharing this wonderful recipe. I enjoyed making these, and will certainly make them again!