Brownies! With chocolate chips and toffee chips thrown in for good measure! And the fact that they are one-bowl and easy to make just makes them all that much better. I haven't pinpointed exactly which texture I like best in my brownies... I know that I don't like them caky, but I'm never sure whether I like them dense and a little chewy, or gooey and melt-in-your-mouth. These brownies are more of the gooey variety, and are deliciously rich. I cut my 8 x 8 pan into 16 pieces, and one piece was enough for me (and then some). They ended up being a little on the oily side, so I think next time I will try leaving out the oil (the recipe has half a cup of butter, so it's not like they won't be rich without it). They got good reviews from everyone in my family, and they're cute to boot!
Toffee Chocolate Chip Brownies
1 stick/8 tablespoons unsalted softened butter
1 1/2 cups semi-sweet chocolate chips
1 cup all-purpose Gold Medal Flour
1/4 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs plus 1 egg yolk
2 tablespoons vegetable oil
2 cups chocolate chunks
8 ounce bag milk chocolate toffee chips
Preheat oven to 350 degrees F. and line an 8×8 inch baking dish with foil that has been sprayed with cooking spray.
Place butter into a large mixing bowl and microwave until melted and hot, about 45 seconds or so. Pour in chocolate chips and stir until mostly melted. It’s ok, if it’s not perfectly smooth. Add flour, salt and sugars. Mix a few times then add egg yolks and oil. Mix until well combined then add chocolate chunks and toffee chips.
Transfer batter to prepared baking dish, spreading evenly. Bake for 35-40 minutes, until cooked through.
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