There are very few American desserts in my opinion that are more iconic than the brownie (yeah-yeah….some would say Apple Pie but that’s just too cliche 🙂 )
Now the texture of a Brownie can truly vary from one person to the next. Some prefer the cake-like approach, whereas I enjoy the dense-chewy brownie. I also love the crunchy bits that the corner squares offer—mmm, good!
So, when the BF and I decided to make a triple feature at the drive-in movies one evening, I immediately began whipping up a batch of brownies to pack with us. I decided to kick up my “go-to” milk chocolate brownie batter by adding some toffee chips and peanut butter. Because as my girl Ina Garten would say, “How bad could that be?” 🙂
And they were OH-SO-GOOD!! Gooey, chocolatey, decadent…..and the bits of toffee added such a great texture. I’m wondering why I didn’t think of this earlier! But at least we’ve got it now and I’m more than happy to share the goodness.
So friends, pour yourself a nice icy-cold glass of milk and tuck into one of these brownies. You won’t regret it! 🙂
Milk Chocolate-Peanut Butter-Toffee Brownies
Makes 9, 3 inch Brownies
½ Cup Unsalted butter
1½ Cups Milk Chocolate Chips, plus ¼ Cup reserved (I used Ghirardelli Chips)
½ Cup Toffee Chips
½ Cup Smooth Peanut Butter, plus1Tablespoon Water
¾ Cup Packed Light Brown Sugar
½ Tablespoon Vanilla Extract
2 Large Eggs
¾ Cup All-Purpose Flour
1 Tablespoon Unsweetened Cocoa Powder
¼ Teaspoon Salt
¼ Teaspoon Baking Powder
Preheat oven to 350 degrees. Line a 9 inch square baking pan with parchment paper for easy removal. Cover parchment paper with cooking spray.
In a heatproof bowl, melt butter and 1½ cups milk chocolate chips in the microwave until smooth. Do this in 20 second intervals, stirring in between to ensure that you do not scorch the chocolate. Cool the chocolate mixture until room temperature. Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
Whisk together remaining ingredients and combine with chocolate mixture. Stir in remaining ¼ cup chocolate chips and toffee chips. Spread batter evenly in pan. Mix peanut butter and water in a heatproof bowl. Microwave for 15 seconds to thoroughly incorporate both ingredients. Drizzle peanut butter mixture on top of the brownie batter. Using the tip of a pairing knife, create swirls of the peanut butter. Do not over mix, as you want to keep the peanut butter visible.
Bake for 25 to 30 minutes or until a toothpick inserted comes up mostly clean. Cool in pan for at least 10 minutes and cut into 3 inch squares.
One thought on “Milk Chocolate-Peanut Butter-Toffee Brownies”
I am more in the fudgy brownie camp as well, and personally like the crunchy sides. If you don’t want those, send ’em my way! heheh 🙂