I am not much of a baker. My love is cooking. That does not mean I do not appreciate bakers and the culinary art of baking. Quite the contrary. In fact, I’m jealous. I just don’t have the patience to bake. It’s a commitment to create such beautiful treats.
I only have a few holiday treats that I’ll pull out once a year to celebrate the day. My Valentine’s dessert is an easy chocolate toffee brownie. Super simple to make and so pretty that my sweetie thinks I’m spending all day in the kitchen. 😉
Start by making a caramel sauce. I found a nice recipe that I use at “Serious Eats”. As the sauce cools and thickens make the brownies.
Preheat the oven to 400° and grease a square baking pan. In a medium bowl stir together the eggs, sugar, and vanilla. Mix well.
Add butter and mix to incorporate. Sift cocoa, flour, baking powder, and salt. Using a wooden spoon, stir into the egg mixture.
Add some English toffee bits and chocolate chips. Spread the batter into the prepared baking pan.
Bake for 20 minutes. Take out of the oven and let cool slightly, 10 – 15 minutes so you can cut without crumbling. Cut into heart shapes using a cookie cutter.
Place a scoop of ice cream on top. Drizzle with caramel sauce. Sprinkle with toffee crumbles and sea salt flakes. – Ella
• 2 eggs
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1/2 cup butter, melted
• 3/4 cup cocoa
• 2/3 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup chocolate chips
• 1/3 cup English toffee bits
- Grease an 8”x 8” baking pan and set aside.
- Preheat oven to 400°.
- In a medium bowl stir together the eggs, sugar, and vanilla. Mix well.
- Add butter, mix to incorporate
- Sift the cocoa with the flour, baking powder, and salt.
- Stir into the egg mixture and add the toffee bits and chocolate chips.
- Spread half of the batter into the prepared baking pan. Cover with the caramel sauce, reserving 1/2 cup for drizzling. Spread the remaining batter over the sauce.
- Bake for 20 minutes, or unto a toothpick inserted in center comes out clean.