One of my many favorite desserts are brownies. Nothing beats a rich, fudgy brownie accompanied by a cold glass of milk. Or so I thought, until I made these Graham Cracker Crusted Toffee Brownies.
The two additional ingredients- graham crackers and toffee bits, supremely alter the taste and texture of the brownies in a delightful way.
The graham cracker crust adds a subtle crunch to each bite. The graham cracker layer is pretty thin, but still enhances the flavor and improves the texture. This crust is especially unique because of the toasted pecan pieces that are incorporated with the graham cracker crumbs. The nutty flavory complements the toffee quite well.
The addition of crushed toffee bits to the brownie batter makes for an amazing treat! They melt completely into the brownies while baking, so when you take a bite there aren’t big chunks of toffee, but there sure is big toffee flavor. To showcase the use of toffee in the brownies, I first iced them with a fudge frosting and then sprinkled the remaining toffee pieces that I didn’t use in the brownie batter on top.
All the flavors of this dessert work hand in hand to create a very yummy treat. The dense, toffee infused brownie, crusted by the richly flavored graham cracker-pecan crust is a superb melding of tastes. I hope you enjoy
Graham Cracker Crusted Toffee Brownies
A decadent, toffee infused brownie sitting upon a rich and nutty graham cracker crust.
For the Graham Cracker Crust:
1 cup graham cracker crumbs
1/2 cup firmly packed brown sugar
1/2 cup chopped, toasted pecans
8 tablespoons butter, melted
For the Brownies:
2 sticks of unsalted butter
1/2 pound of semisweet chocolate chips
3 ounces of unsweetened chocolate
3 large eggs
1 tablespoon of pure vanilla extract
1 1/8 cups of sugar
1/2 plus 1/8 cup of all-purpose flour
1/2 tablespoon of baking powder
1/2 teaspoon of salt
6 ounces of crushed heath bars
For the Frosting:
3 tablespoons butter, softened
1 1/3 cups confectioners' sugar
1/4 cup baking cocoa
1/2 teaspoon vanilla extract
1/8 to 1/6 cup milk
Preheat oven to 350 degrees F.
Spray a 9 inch square baking pan and line with parchment paper so that it hangs over the edges of the pan.
Mix together the ingredients for the crust in a medium sized bowl. Press the mixture down into an even layer in the baking pan.
Bring a pot of water to a simmer. Place a medium bowl over the water(make sure the water doesn’t touch the bottom of the bowl) and melt the butter, chocolate chips, and the unsweetened chocolate. Once melted, remove from the heat and allow to cool slightly (but not completely).
In a separate bowl, stir together the eggs, sugar, and vanilla with a large spoon.
Add the warm chocolate mixture to the eggs and stir together. Allow to cool for 5 minutes.
In another small bowl, sift together 1/2 cup of flour, baking powder, and salt. Add this to the cooled chocolate mixture and stir.
Toss together the 6 ounces of heath bar pieces and remaining 1/8 cup of flour. Add them to the chocolate mixture and stir until thoroughly combined.
Pour mixture until the baking pan, on top of the graham cracker crust.
Bake for 20-30 minutes. Half way through the baking process, gently beat the pans against the oven rack. This will release air bubbles that may have formed.Be sure not to over bake!!
Let cool on a rack for about 20 minutes and then place in the fridge/freezer to completely cool before removing and cutting.
For the frosting, mix the butter, sugar, cocoa, and vailla together in the bowl of a stand mixer with paddle attachment. Add milk until smooth. If it is too chunky, process in a food processor.
Frost and top with extra heath bar pieces.
Brownie recipe adapted from Ina Garten’s Outrageous Brownies
Graham cracker crust recipe adapted from Cookie Madness