Hazelnut Toffee Spelt Brownie Recipe


Hazelnut Toffee Brownies
The flavors of chocolate and toffee are a natural combination which inspired these decadent brownies. I call them Chocolate Hazelnut Toffee Brownies, although you could call them anything you want. My husband calls them, "mmmmmmmmm....." The important thing is that the preparation method creates a crispy English Toffee crust on the top of the brownie that I find to be delictable. And the best part? They couldn't be easier. I hope you like 'em! :-) Chocolate Toffee Brownies


* One batch of English Toffee (I recommend my recipe, although any will do). You'll need about a cup or so of broken up pieces. * Your favorite brownie recipe (I recommend a double batch of my Super Fudgy Small-Batch Brownies). You want enough to fill a 9" x 9" pan. I used a 9" cake pan so I could cut the brownies in cake shaped slices. * Whipped Cream (lots). If you want to make yours from scratch (it's really easy), check out my tutorial How to Make Whipped Cream. Chocolate Toffee Brownies


1. Prepare your toffee by breaking it into small pieces and setting aside. 2. Make your favorite brownies the way you usually do. 3. Five minutes before the brownies are done, take them out of the oven just long enough to sprinkle the toffee bits on top. 4. Put the brownies back in the oven for the remaining five minutes. The toffee will melt and form a golden crust. 5. Remove and cool completely (or at least mostly). The toffee will cut fine if it's cooled, but it'll gum up the whole works if it's still hot. 6. Slather with whipped cream and enjoy! Let me know if you try them, or if you know of any brilliant brownie recipes to share. If there's one thing I love, it's brownies! Best! ~Angela :-) Chocolate Toffee Brownies Holly Holderman's Desserts

This recipe was invited to be a part of the Dozen Dazzling Delicious Desserts, sponsored by Holly Holderman of Lake House Dry Goods. Thank you, Holly!