I have tried A LOT of brownie recipes. I do mean a lot. We are huge brownie eaters in our house. I have discovered that I like the recipes that have you melt the chocolate and butter together on the stove top first. This yields a much fudgier brownie. Fudgy is good!
After trying out our own recipes, my daughter and I finally came up with this recipe and we have got a lot of positive feedback from it, which we love! 🙂
Before you start this recipe I would go jog a few miles first, you will thank me after. I eat several as soon as they come out of the oven. Sooo gooey. I better go jog a few miles myself too.
Meet you back here in an hour.
Ok, good, so we are safe to eat 3, 4 or 10 now right? Ok good, I thought so too.
Shall we make them?
1 cup unsweetened cocoa powder
1 oz bittersweet chocolate, chopped
1 cup coconut palm sugar ( or cane sugar)
8 Tbsp butter (1 stick), cut into cubes (cubing the butter will help it melt and mix together faster)
2 Tbsp walnut oil
1 Tsp pure vanilla extract
1/2 Tsp cinnamon
3/4 cup cake flour
pinch of salt
chocolate covered toffee bits (1/4-1/2 cup)
Line a 8″x8″ or 9″x9″ pan with parchment paper so you have some hanging over 2 sides. Grease the parchment paper.
In a double broiler on medium heat mix together the butter, sugar, chocolate, salt and cocoa (make sure you use a bowl for double broiler big enough to hold all the ingredients). Give it a stir every few seconds until everything is melted and mixed together well. It may be a little coarse from the palm sugar and cocoa but that’s normal. Stir in oil and mix together. Once it is all mixed together you can remove it from the heat. Stir in the vanilla and cinnamon.
Add in the eggs, one at a time, stirring quickly after each. (chocolate is hot and you don’t want scrambled eggs in there.)
Lastly, mix in the flour until just mixed together.
Pour the thick chocolaty goodness into the lined pan. Spread evenly in the pan.
Now is the fun part. Top with the chocolate toffee bits so you almost can’t see the batter. Use the back of your rubber spatula and lightly push the toffee bits in the batter so they are set into the batter and will make a nice toffee coated top. This also helps spread the batter making sure it is level.
They will be very moist and fudgy. Let cool slightly and then remove using the parchment paper you have hanging over edges.
If you want clean cuts then let them finish cooling. If you don’t care and just want them while they are warm and gooey, then by all means, cut away!