These toffee and milk chocolate brownies can be made with chocolate buttons, but if you can find toffee buttons they add a real buttery flavor to the mix. Toffee buttons can often be found in the baking aisle of the supermarket or from good cook shops. These soft and moist brownies take 50 mins to make in total and are well worth the wait. Serve warm with ice cream for dessert or have with a warm cuppa and enjoy.
Ingredients
- 150g toffee buttons, such as those made by Renshaw
- 130g butter or margarine
- 100g dark brown sugar
- 130g plain flour
- ½tsp baking powder
- 2 eggs
- 100g milk chocolate chips
Method
Preheat oven to 170 °C/325 °F/Fan 150 °C/Gas Mark 3. Grease a 20cm square tin
Place the toffee buttons and butter in a bowl
Place the bowl over a saucepan of simmering water, ensuring the button of the bowl doesn’t touch the water
Allow the buttons and butter to melt, stirring continuously
Remove from the heat and stir in the sugar
Sift the flour and baking powder together and stir through the mix
Add the eggs and mix through. Gently stir through the milk chocolate chips and pour the mix into the tin
Bake for 35 to 45 minutes or until the top is flaky and crunchy, but is still soft when pressed gently
Remove from the oven and allow to cool before removing from the tin
Top tip for making Toffee and milk chocolate brownies
The longer you bake your brownies for, the less gooey they’ll be.
