product review – Chocoley. [fudgy toffee brownies drizzled w. white chocolate & homemade caramel]
Chocoley–an online provider of high quality chocolate ingredients–contacted me a few weeks ago, asking if I’d be interested in baking a dessert with the company’s gourmet chocolate. I decided to make these decadent and gooey toffee brownies topped with homemade caramel and a white chocolate drizzle. The Chocoley dark chocolate gives the brownies an incredibly rich and delicious flavor. I brought the brownies to my office and they were a huge hit!
fudgy toffee brownies drizzled w. white chocolate & homemade caramel
Prep time:
Cook time:
Total time:
Ingredients
- 1 cup Chocoley V125 Indulgence Couverture Chocolate - Semi Sweet Dark
- 12 tbsp. (1½ sticks) unsalted butter, cut into small pieces
- 4 oz. (1/2 cup) semi-sweet Ghirardelli Premium Baking Chips
- 1½ cups sugar
- 4 large eggs
- ¾ cup flour
- 1 cup Trader Joe's English toffee with white chocolate, finely chopped
- Chocoley Drizzle and Design White Chocolate, to drizzle on top of brownies
- Homemade caramel, to drizzle on top of brownies
- Caramel recipe (will not use all the caramel for drizzle):
- ¼ cup unsalted butter
- 1 cup packed light brown sugar
- ¾ cup heavy whipping cream
- 2 tsp. vanilla extract
- ½ tsp. sea salt
Instructions
- Preheat oven to 350 degrees. Line an 8x8" baking pan with foil, then spray with non-stick cooking spray.
- Using a double broiler, place chocolate discs, butter pieces, and chocolate chips in a metal or glass bowl. Make sure the boiling water in the pan does not touch the bottom of the metal or glass bowl. Over medium-low heat, stir the chocolate and butter constantly, until mixture is melted. Remove from heat and let cool slightly.
- Once the chocolate has cooled, whisk in the sugar. Next, lightly whisk in the eggs, one at a time, until incorporated. Stir in the flour and then the toffee bits, mixing until just combined.
- Pour the batter into the prepared 8x8" baking dish. Bake until a tester comes out with moist crumbs still attached, 35 to 40 minutes.
- For the caramel: In a medium saucepan, melt butter over medium heat. Add brown sugar and swirl to combine. Whisk in cream then let mixture bubble and thicken, about 5 minutes; do not stir. Whisk in vanilla and sea salt. Let cool.
- Remove brownies from the oven and drizzle with desired amount of caramel and Chocoley white chocolate. Let brownies cool to room temperature, then cut into squares.
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