Toffee Dough Rich and buttery, this dough can be difficult to work with (it gets soft, sticky, and sloppy quickly), but it's well worth the trouble.
1/4 pound (1 stick) unsalted butter
1/2 cup light brown sugar
1/2 tsp salt
1 large egg yolk
1 cup all-purpose flour
Preheat oven to 350°F. Grease and flour and 9-inch cake pan.
Place butter and sugar in a bowl and mix until creamed. Add the salt and egg yolk and mix until well incorporated. Add the flour and mix until just combined.
Pat into prepared pan and transfer to oven. Bake until golden at the edges and medium firm to the touch. About 20 minutes. Set aside to cool.
This is an adaptation of a recipe from Michael Feigenbaum of Lucy's Sweet Endings in Cleveland, Ohio. It is everything a brownie should be: moist, chewy, and kick-ass chocolatey. Use the best cocoa you can find: they use Valrhona, no question.
1/4 pound plus 3 Tbs. unsalted butter, at room temp
3/4 cup sugar (used dark brown)
1/2 cup plus 2 Tbs. light brown sugar (used regular)
2 large eggs
1 1/2 tsp. vanilla
1/2 cup plus 1/3 cup unsweetened cocoa powder
2/3 cup cake or all-purpose flour
1/4 tsp salt
1 cup coarsely chopped toasted pecans (optional)
You may substitute chocolate chips for the nuts.
Place butter and sugars in the bowl of a mixer fitted with a paddle and mix until creamed. Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix to combine.
Sift the cocoa powder, flour, and salt into to a bowl and add the nuts. Add half of the cocoa mixture to the butter mixture and mix until just combined, scraping down the bowl continuously. Repeat with remaining 1/2. Spread over cooled, cooked toffee dough.
Bake at 350 until top is dull and dry but still soft to the touch - about 20-25 minutes. Set aside to cool completely.
She serves this with roasted red bananas and chocolate sauce on top.
Wolvie notes: I let it cool about 15 minutes before serving some, as some of my guests love warm cake/brownie. OMG - heavenly. It was almost mousse like it it's consistency at that point, but you could still slice it and serve.
I did not bake without the toffee bottom but:
If you want to make the brownies only, she says to use an 8 x 8 pan. bake at 350F for 25 - 30 minutes. The top should look dry, crater like, and crackly. A tooth pick will come out with a crumb or 2 attached.
The top does not look this way when baked over the toffee. It looks just as described in the recipe - dull and dry - no cracks.
Note: My only change was to use dark brown sugar in the brownie recipe, and to reverse the amounts of reg sugar and brown sugar.
Source of recipe: The Olive's Dessert Table