Here we go again. Another chocolate recipe from the non-chocolate lover herself. Don’t worry, I have the best taste tester at home in my chocoholic husband, so when I say these are tried and tested, I mean it. I don’t know what it is that has me baking with chocolate so often these days, but I would venture to say it’s my pregnancy. I think our little one has inherited her father’s obsession with chocolate!
These brownies were actually a bit of an experiment. I took a Chocolate Walnut brownie recipe I’ve been making for a few years and made some slight tweaks and additions that resulted in an awesome fudgey treat. I also wanted to make something slightly more interesting than just chocolate and walnuts, and right before baking, I got a sudden urge for toffee. So I added a few chunks to the batter to satisfy my craving and make these even more outrageous.
These sinful brownies are a great way to start your week. They’ll satisfy your sweet tooth and inspire you to run straight to the gym (so you can eat a few more). I can almost guarantee they’ll brighten your dreary Monday and bring a chocolatey smile to your face!
~ 1 pound unsalted butter
~ 1 pound plus 12 ounces semisweet chocolate chips
~ 6 ounces unsweetened powdered cocoa (for baking)
~ 6 extra-large eggs
~ 2 tablespoons pure vanilla extract
~ 2 1/4 cups sugar
~ 1 1/4 cups all-purpose flour
~ 1 tablespoon baking powder
~ 1 teaspoon salt
~ 3 cups chopped walnuts
~ 1 cup chopped toffee (try to use good, hard toffee like Vosges or Farrah’s Harrogate Toffee)
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened cocoa powder in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts, toffee, and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap (bang) the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes – 25 more minutes, until a toothpick comes out clean. Do not overbake! After 15 minutes, bake in 3 minute increments and check the consistency of the brownies before baking for 3 additional minutes. Allow to cool thoroughly, refrigerate, and cut into squares.