Ingredients Jump to Instructions ↓

  1. 6 oz 170g Unsweetened chocolate

  2. 9 tablespoons 135ml Butter

  3. 3 Eggs

  4. 1 1/4 cups 247g / 8.7oz Sugar

  5. 2 1/4 teaspoons 11ml Vanilla

  6. 1/4 teaspoon 1 1/3ml Salt

  7. 3/4 cup 46g / 1.6oz Flour

  8. 1 Chocolate toffee candy bar

  9. 1 1/2 cups 297g / 10oz Confectioners sugar

  10. 3 tablespoons 45ml Milk

  11. 1 oz 28g White chocolate

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oven to 325F. Chop unsweetened chocolate. Combine 6 tbsp. Butter in a sauce pan with half the chopped chocolate. Melt and stir until smooth. Remove from heat and cool completely. Butter a 9" round cake pan. With an electric mixer, set at medium speed, beat eggs until frothy. Still beating, add sugar. Increase speed to high and beat until thick and pale yellow. Reduce mixer speed to low, and beat in 1 1/2 tsp. Vanilla and salt. Beat in with chocolate mix. With a spoon, mix in flour. Pour into prepared pan. Bake until brownie pulls away from edges of pan, about 35 to 40 minutes, or until a wooden pick comes out clean. Cool in pan for 10 minutes, then turn out onto wire rack. Cool completely. Chop candy bar. Combine remaining chocolate and butter in a sauce pan, over low heat. Stir until smooth. Remove from heat. With electric mixer, set on low speed, gradually beat confectioners sugar and 3/4 tsp. Vanilla into melted chocolate mix. Spread this frosting mix over the top of the brownie. Sprinkle with candy bar pieces. Melt white chocolate over low heat. With the tines of a fork, drizzle white chocolate over the brownie, first in one direction then the other.


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