Somedays you just wake up and your brain screams, BROWNIES! Today is such a day. But not just any brownie, today calls for a toffee crunch brownie. These brownies bake up super moist and chewy because brownies are not meant to be cake. Am I right?
Line a 13×9-inch pan with parchment paper, or aluminum foil. Spray the foil with cooking spray and set aside. In a large microwave bowl, melt 2 sticks of butter. Stir in 2 cups sugar and 2 teaspoons vanilla. 👩🍳TIP: Do not cool the butter. A warm batter will wake up the cocoa.
Add 4 eggs. 👩🍳TIP: I crack an egg into a ramekin and whisk it with a fork adding one egg at a time to the batter and mixing well before adding the next egg. This gives you a nice glaze texture to the outside of the brownie.
Add 3/4 cup cocoa; mix in until all the powder is blended. Add 2 cups flour and 1/2 teaspoon cinnamon, beat well. Fold in 1 cup chocolate chips.
Spread brownie mix into prepared pan.
Sprinkle with 1/4 cup toffee bits and gently press into batter. Bake at 350°F for 25 – 30 minutes. I love the smell of these brownies baking in the oven. Cool slightly in
- 1 cup salted sweet cream butter, melted
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 4 eggs, at room temperature
- 3/4 cup unsweetened cocoa powder
- 1½ cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1 cup semi-sweet chocolate chips
- 1/4 cup toffee bits, optional
Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper, or aluminum foil that has been sprayed with cooking oil. Set aside.
In a large bowl microwave, safe bowl melt the butter. Stir in the sugar and vanilla. Add the eggs, one at a time, beating after each addition.
Add the cocoa powder and beat until blended. Add the flour and cinnamon and stir just until combined. Fold in the chocolate chips.
Spread the batter into the prepared pan. Sprinkle the toffee bits over the batter and gently press into the batter. Bake for 25-30 minutes, or until sides begin to pull away from the pan.
Let the brownies cool before cutting.