Bailey’s Irish Cream Toffee Bit Brownies! Just think how amazing these would be in a brownie sundae with a big scoop of vanilla (or coffee!) ice cream. I put a whole bag of both a Bailey’s Chips and Heath Bar Toffee Bits in the recipe, so they turned out almost fudge like. Extremely decadent. Incredibly irresistible!
Ingredients
1/3 cup Dutch-processed cocoa
1 1/2 teaspoons instant espresso (optional)
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups sugar
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate, cut into 1/2-inch pieces
I bag Bailey’s chips
1 bag Heath Bar Toffee pieces
Directions
Heat oven to 350F degrees. Make a foil sling for your 13 x 9-inch pan. Spray with nonstick cooking spray.
Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces, Bailey’s chips and half of the toffee bits.
Scrape batter into prepared pan and sprinkle on remaining toffee bits. Bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 35 to 40 minutes. If you like more cake-like brownies, bake for 5 minutes longer. Transfer pan to wire rack and cool for about 30 minutes.
Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely. These are very fudgy and will be hard to cut unless they are completely cool. Cut into 2-inch squares and serve.
