I’ve prepared this grilled halibut with herb butter several times. Halibut is my preferred fish for this dish, but it works for many different kinds of fish.
| Prep Time: | 10 mins |
| Cook Time: | 28 mins |
| Additional Time: | 7 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 24 brownies |
Ingredients
- 8 ounces semisweet chocolate, chopped
- ⅔ cup butter
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 cups milk chocolate chips
- 1 cup toffee baking bits
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×13 inch pan with aluminum foil and grease the foil. Melt chocolate and butter together in the microwave, stirring occasionally until smooth; set aside to cool.
- In a large bowl, beat eggs, sugar and vanilla until frothy, stir in the chocolate mixture. Combine the flour and salt ; blend into the batter. Fold in the chocolate chips and toffee pieces. Spread evenly into the prepared pan.
- Bake for 28 to 32 minutes in the preheated oven, until a toothpick inserted in the middle comes out slightly sticky. Cool before cutting into bars.
Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 145 mg |
| Sugars | 29 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I followed this recipe exactly and the brownies came out really dry. The toffee chips are completely lost in the chocolate flavor so you wouldn’t even know they were added. Very chocolaty though!
Yes, they are the best. They were heaven hot, they were divine warm and they were addictive cold. I under cooked them but I didn’t care, it just became the best fudge.
Fantastic recipe! The toffee makes this such a rich, dense brownie it was almost fudge-like! I won serious “brownie” points with my husband, so thanks!
holy cow, these are delish. i didn’t use the chips/toffee, as i was just looking for a plain brownie today, and i couldn’t bring myself to undercook them as you recommend… but the bare, fully cooked brownies were absolutely out of this world! thanks!
these are wickedly good, they were gone b4 lunch as i put them in the breakroom for my employees. they are decadent!! i decorated them as mummy’s and they were quite a hit as is!!
This recipe made a decent brownie but my toffee bits got lost in all the chocolate flavor (even though I skipped the chocolate chips altogether) so I was a bit disappointed overall. I made a half recipe baked in an 8×8 pan. I used almost a full cup of flour anyway as other reviewers had noted that the brownies were too gooey. The texture came out fine, just that the flavor was not noticeably different than my regular brownie recipe. I’ll pass on these in the future.
This is the best recipe I have ever tried. I double the toffee pieces. Can use a 1/2 cup less sugar and their still delicious!
awesome. I used 1.5 cups of Heath bar crumbs instead of the toffee and milk chocolate chips and they still tasted amazing.
I probably should have figured out from the ingredients (namely that there are 4 eggs and more sugar than flour) that these would be on the gooey side. These are not really a brownie in the traditional cake/bar sense. They seemed a little loose and gritty. They are SUPER sweet – I followed the recipe exactly except that as previously suggested, I only used half the chips the recipe called for. I was a little disappointed that the toffee pieces could hardly be detected once cooked.
Fabulous, wickedly good brownies! The only change I made was using half the amount of chocolate chips at the end of the recipe. It seemed like alot of chocolate already so I used 1 cup instead of 2. Will make these again.
I’m glad to be the first to review this recipe. They were delicious. Some were a little too gooey for my taste, but everyone else in my house enjoyed them – especially warmed up with ice cream on top! Very Rich! Thanks for sharing!