I thought I’d repost this Toffee Brownies recipe. This is a creation I came up with in 2012. Enjoy!
The last brownie invention that I created were the Butter Cream Brownies and you guys raved about them. So I thought I would give you another brownie creation that you would go crazy for. Toffee Brownies! The idea came from me being at home watching one of my favorite television shows, The Chew, watching Carla make her 10 Gallon Banoffe Pie (absolutely ridiculous). This pie is a mixture of bananas, toffee, and whipped cream. Hence, Banoffee. What I found amazing about this recipe was the sweetened condensed milk turning into toffee after minutes of it being on heat and stirred consistently. I couldn’t believe it! I heard about it being turned into caramel but not toffee, which it actually tastes pretty close to it. I am not a huge banana dessert person (only Paula Deen’s Banana Pudding) so I had no desire to make this dessert but I did want to take the toffee and use it in a different recipe. Why not brownies? I thought the marscarpone whipped cream would be a good way to bring the sweetness down a tad. It is kind of like the calm after the storm of chocolaty sugar. I honestly think this is one of my favorite brownie recipes because of the whipped cream. It’s super good!
Toffee Brownies with Marscarpone Whipped Cream
- FOR THE BROWNIES:
- 1 stick Unsalted Butter
- 10 ounces, weight Semi-sweet Chocolate, Chopped
- 1–½ cup Sugar
- 4 whole Eggs
- 1 teaspoon Vanilla Extract
- ¾ cups Flour
- ½ teaspoons Salt
- ¼ cups Hershey chocolate sauce
- FOR THE TOPPING:
- 16 ounces, weight Can Sweetened Condensded Milk
- 8 ounces, weight Mascarpone Cheese (if you can’t find it you can use cream cheese)
- ¼ cups powdered sugar
- 1 tsp. vanilla extract
- 2 cups Heavy Whipping Cream
- Cocoa Powder, For Dusting
- Preheat oven to 350 F: In a saucepan over low heat, melt the butter then add the chocolate. Stir the chocolate with a rubber spatula until blended well. Remove from heat, set aside and allow to cool to room temperature.
- In a large bowl, beat together the sugar and the eggs, adding eggs one at a time. Add the vanilla extract, flour, salt and chocolate sauce (should be at room temperature not hot). Then add the chocolate mixture and beat with a handheld mixer until well blended. Spread the batter into a 9X9 square pan then bake for 25-30 minutes. Remove from the oven and allow the brownies to cool.
- While the brownies are cooling … Pour the sweetened condensed milk into a medium sauce pan over medium heat. Sugar is very temperamental so you have to constantly stir until the milk turns thick. If you don’t it will burn. This takes about 15-20 minutes. When the milk turns thick and turns a little darker than its original color, remove from heat. It should taste like toffee. If not, continue to stir and heat and periodically taste.
- Once the toffee is complete pour it over the brownies and allow it to cool completely.
- Put the mascarpone into a medium-sized bowl and beat it with a handheld mixer or standing mixer until it becomes loose and creamy. Add the sugar to the mascarpone and continue to beat–it will become fluffy. Slowly add the cream while periodically scraping the sides of the bowl. Continue to slowly add the cream until all is added. Beat until firm peaks begin to form.
- Spread the mascarpone whipped cream on top of the cooled brownies and dust with cocoa powder (optional).
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