We planned a weekend getaway. The boys and I both had four days off this weekend because of President’s Day and parent-teacher conference comp. day. So we decided to take a road trip to Pittsburgh, Pennsylvania. I haven’t been back to Pittsburgh in 2.5 years so it was time to visit it again. I love this place. Maybe not the driving because it can get crazy.
I decided to make some cookies and brownies for the trip. You can’t go wrong with some yummy treats. Tonight I went to visit my aunt and took the container of brownies and the Peanut Butter Cups Chocolate Cookies to her house. She raved over the brownies as she reached for a second one. Then she told me they were the best brownies she had eaten. She couldn’t believe I made them from scratch.
Toffee Brownies
Adapted from Food Network Magazine March 2012
Stars of the recipe:
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1 stick butter
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2 c. semi sweet chocolate chips
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3/4 c. granulated sugar (I used 1/2 cup agave nectar instead.)
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3/4 c. light brown sugar
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4 eggs
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1 teaspoon salt
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1 cup flour
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3/4 cup of toffee chips, divided
Steps:
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In a saucepan, melt butter and semisweet chocolate chips over low heat, stirring.
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Off the heat, whisk in light brown sugar and granulated sugar (or agave nectar).
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Cool slightly.
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Whisk in eggs, one at a time.
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Stir in vanilla.
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Stir in flour and salt.
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Fold in 1/2 cup of toffee chips (Heath bar chips).
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Spread into a 13 by 9 pan that has been sprayed with cooking spray.
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Top with 1/4 cup of toffee chips.
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Bake at 325 for 45 minutes.
You have a gift for making special treats Traci, and a generous loving heart to share them. 🙂 Safe travels!