Summer baking is a breeze with this streamlined recipe that requires only a saucepan and a baking pan lined with foil for easy clean-up. Look for Skor toffee bits in the baking section of supermarkets. If unavailable, use 5 finely chopped Skor bars instead and reduce chocolate chips to 3/4 cup (175 mL).
1 cup (250 mL) butter, cubed
6 ozs (175 g) unsweetened chocolate, coarsely chopped
2 cups (500 mL) granulated sugar
4 eggs, beaten
2 tsp (10 mL) vanilla
1 1/4 cups (300 mL) all-purpose flour
1/4 tsp (1 mL) salt
1 pkg (225 g) Skor toffee bits
1 cup (250 mL) semi-sweet chocolate chips
- Preheat oven to 350°F (180°C). Line the bottom and sides of a 13 x 9-inch (3-L) baking pan with a large sheet of heavy duty foil with edges overhanging the sides of pan.
- Combine butter and chocolate in a saucepan. Place over medium heat and stir until melted and smooth. Remove from heat; stir in sugar, then eggs and vanilla. Stir in flour and salt to make a smooth batter.
- Spread evenly in pan. Bake on middle rack in oven for 18 minutes or until top is almost set. Sprinkle Skor toffee bits over top and return pan to oven. Bake for 8 to 10 minutes more or until a toothpick inserted in centre comes out with a few moist crumbs clinging to it. Place pan on a rack; sprinkle with chocolate chips. Let stand for 5 minutes or until chocolate is melted. Spread evenly. Let cool until chocolate is set. Lift brownies out of pan. Carefully remove foil and cut into bars using a sharp knife.
Makes 36 brownies