product review – Chocoley. [fudgy toffee brownies drizzled w. white chocolate & homemade caramel]

June 6th, 2014 by | comments


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: 
  • 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
  1. Preheat oven to 350 degrees. Line an 8x8" baking pan with foil, then spray with non-stick cooking spray.
  2. 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.
  3. 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.
  4. Pour the batter into the prepared 8x8" baking dish. Bake until a tester comes out with moist crumbs still attached, 35 to 40 minutes.
  5. 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.
  6. 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.
Brownie recipe adapted from Handle the Heat.

Caramel recipe adapted from Sweetapolita.







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