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Caramel Toffee Chocolate Chunk Brownie Recipe


Vosges Gourmet Chocolate Recipe - Caramel Toffee Chocolate Chunk Brownie Our Caramel Toffee Brownie Mix seeks to unite the great brownie divide by arriving at the perfect in-between. 62% cacao dark chocolate chunks, just the right amount of French sea salt and all natural ingredients set our brownies apart from the rest.

Prep Time: 20 mins | Cook Time: 45 mins
Ingredients
  • Caramel Toffee Chocolate Chunk Brownie Mix {includes: Brownie Mix bag, Toffee bag and Sugar bag}
  • 8" square baking pan
  • Aluminum foil
  • 3 large eggs
  • 1 ½ (6 oz) unsalted butter, plus 1 tbsp to grease the pan
  • 2 tsp pure vanilla extract
Katrina's Inspiration
"I sought to unite the great brownie divide, experimenting with countless formulations until I arrived at the perfect half cake-like, half fudge-like chocolate brownie. Caramel toffee melts atop to add a burnt sugar note to the dark chocolate flavor."
Directions
  1. 1. Preheat the oven to 350 ° F (177 ° C) and place an oven rack in the lowest position.
  2. 2. Line an 8" square baking pan with two pieces of foil, crisscrossed to enable you to lift the brownies out with ease after they have baked.
  3. 3. Butter the pan lightly and set aside until needed.
  4. 4. In a wide bottomed saute' pan over low heat, melt 1 ½ stick butter.
  5. 5. Add the contents of the sugar bag and cook over medium heat, stirring with a wooden spoon, for about 5 minutes. Pour the mixture into a large mixing bowl and set aside to cool for 10 minutes.
  6. 6. The mixture should be cool or slightly warm to touch before adding the eggs. Add the 3 eggs one at a time, stirring well with each addition to combine throughly.
  7. 7. Add 2 tsp vanilla and the contents of BOTH brownie mix bags (the flour mixture and the chocolate chips), stirring until just combined. Do not over-mix.
  8. 8. Pour the batter into the prepared pan and place in the center of the lowest oven rack.
  9. 9. Bake for 20 minutes then remove from the oven and sprinkle the broken toffee pieces on top. The mixture will be quite wet still at this phase.
  10. 10. Bake for an additional 25 minutes. You will see the caramel toffee pieces liquefy and coat the top of the brownies.
  11. 11. Check for doneness by inserting a toothpick into the center of the brownies. The toothpick should come out somewhat dry (but not wet) with a few gooey crumbs attached.
  12. 12. Place the pan on a rack to cool. Hold off from cutting into these decadent brownies until they are almost cooled, about 40 minutes. This will ensure that all the moisture stays in the brownie.
  13. Store up to 2 days in a tightly sealed container.
    Tip:
  1. Not all ovens are calibrated accurately. Your oven may run hot or cold and this could cause variation in the recipe outcome. I always confirm the temperature of my oven with a thermometer. You can buy a decent oven thermoter at a hardware store for less than $10. To ensure your thermometer is reading correctly before putting it to test in your oven, calibrate the thermometer by hanging it on the inside edge of a pan with one inch of water at full boil. Let the thermometer steam for a minute and then read it (without touching it-it's hot!). It should read as 100 ° C/212 ° F. Now you are ready to use the thermometer in your oven and bake accurately day and night. But don't forget the ultimate test for doneness is with the eye.
  2. Yields: 16 (2" square) brownies