A Tale Of Two Toffees

Two Toffee Brownies

“It was the best of times, it was the worst of times…” Charles Dickens A Tale of Two Cities

It could have been much worse of course, but the wind storm we had really made a mess of my car.  A tree fell and the top half flew onto my car.  Crazy.  Lots of dents and cracks and broken things.  I hope falling trees are not going to become a pattern.

The question is, what does one do when such a depressing, frustrating thing happens?  Go for a jog?  Do some yoga?  Scream at the top of one’s lungs?  Well, I chose to bake brownies.  Not just one, mind you, but two kinds of brownies to help ease my mind.

I had some toffee chips in the pantry that I wanted to use and I found both of these recipes from Cooking Light magazine on myrecipes.com, Toffee Blond Brownies and Fudgy Mocha-Toffee Brownies.  I love mocha flavor and I love blondies and just couldn’t decide.  I asked the kids and one picked blond and the other fudge, no help.  So you see what happened.  They were both delicious and super easy and I couldn’t decide which I liked better once they were done, either.

Now, while I wait for the insurance adjuster I think I’ll go check the pantry to see what else is lurking in there waiting to be “used up”!

Toffee Blond Brownies

from Cooking Light

makes 12 servings

Ingredients

  • 1  cup  packed brown sugar
  • 1/4  cup  butter, melted
  • 1/4  cup  egg substitute (I used 1 egg)
  • 2  teaspoons  vanilla extract
  • 1  cup  all-purpose flour
  • 1/2  teaspoon  baking powder
  • 1/8  teaspoon  salt
  • Cooking spray
  • 1/4  cup  toffee baking bits (such as Heath)

Directions

Preheat oven to 350°.

Combine first 4 ingredients in a large bowl; stir with a whisk. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt. Add flour mixture to sugar mixture; stir just until moist. Spread batter in an 8-inch square baking pan coated with cooking spray. Sprinkle with toffee bits. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.

Note: Store, covered, for up to 3 days.

Fudgy Mocha-Toffee Brownies

from Cooking Light

makes 20 servings

Ingredients

  • Cooking spray
  • 2  tablespoons  instant coffee granules
  • 1/4  cup  hot water
  • 1/4  cup  butter
  • 1/4  cup  semisweet chocolate chips
  • 1 1/2  cups  all-purpose flour
  • 1 1/3  cups  sugar
  • 1/2  cup  unsweetened cocoa
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  salt
  • 1  teaspoon  vanilla extract
  • 2  large eggs
  • 1/4  cup  toffee chips

DirectionsPreheat oven to 350º.

Coat bottom of a 9-inch square baking pan with cooking spray.

Combine coffee and hot water, stirring until coffee dissolves.

Combine butter and chocolate chips in a small microwave-safe bowl. Microwave at high 1 minute or until butter melts; stir until chocolate is smooth.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla, and eggs in a medium bowl, stirring with a whisk. Add coffee mixture to flour mixture; stir just until combined. Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350º for 22 minutes. Cool on a wire rack.

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