By topping cake brownies with English toffee, you will have a delightful crunch on top of your chewy delicious cake. Thanks to Hershey, they now make it even easier as they sell toffee bits as opposed to having to make it yourself or crush up half a dozen candy bars.
Prepare: 10 minutesmins
Bake: 25 minutesmins
Servings: 24
Ingredients
2cups(400g) sugar
2cups(300g) flour
1 ½cups(360mL) buttermilk
¾cup(180mL) oil
2large(100g) eggs
⅓cup(27g) cocoa powder
1tsp(6g) baking soda
1tsp(5mL) vanilla
½tsp(2g) salt
For the Topping
1pkg(8oz) Heath Toffee Bits or 6 toffee candy bars, crushed
Instructions
Preheat oven to 350F (180C.)
Grease and flour a 9x13 (23x33cm) cake pan. Line bottom with parchment for guaranteed removal.
In a large bowl sift together flour, cocoa, sugar, salt and baking soda.
Add buttermilk, oil, vanilla and eggs. Whisk until just combined. It will be a thin batter.
Pour immediately into baking dish.
Bake 24-30 minutes or until toothpick inserted in center comes out clean. Center should read between 190 - 210F (88 - 99C.)
Place on wire rack.
For the Topping
Sprinkle the crushed toffee onto the top of the brownies while still warm. Wrap the top in aluminum foil and allow to cool completely.
Remove foil and serve. Store any leftovers in an airtight container up to 5 days. Can freeze up to 3 months.