English Toffee Brownies
Butter and dark brown sugar form the basis of these unbeatable English Toffee Brownies. Scrumptious enough to tempt even the most die-hard chocolate brownie fan, these beauties are finished off with a delicate sprinkling of chopped walnuts.
1 cup butter, softened
1 cup dark brown sugar, packed
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour, sifted
1 cup semisweet chocolate chips
2 tablespoons butter
2 tablespoons water
1 cup finely chopped walnuts
- Preheat oven to 375º F (175º C). Lightly butter a 13x9x2-inch baking pan.
- In a large bowl, using an electric mixer, beat together 1 cup butter with brown sugar until light and fluffy. Beat in egg yolk and vanilla. Stir flour into butter and sugar mixture until well blended.
- Pat mixture into pan, using wet hands, if necessary, to make an even layer. Bake about 25 minutes or until golden. Remove pan from oven; place upon a wire rack.
- Meanwhile, combine chocolate chips, 2 tablespoons each butter and water in top of a double boiler. Melt over simmering water, stirring until smooth. Spread chocolate mixture over hot baked layer and immediately sprinkle with nuts. Continue to cool 15 minutes, then cut into bars. Cool completely, then refrigerate pan briefly to harden the brownies.
Makes 24 brownies.