Are you a fan of fudgy brownies or cakey brownies? Honestly, I don’t even class cakey brownies as brownies. They are cakes. Small square cakes. But these, these are brownies. Lovely, fudgy toffee brownies.
These brownies are delicious the day you make them, but give them a day to relax and suddenly they are fudgy like woah. Yes, I said like woah. Yeah, I’m not sure I can get away with it either. Anyway, if you can resist, I definitely recommend giving them this important time to themselves. Alternatively, just don’t share them with anyone. Then you can have some the day you make them AND the next day. And the next day. And the day after that. They are ace with dulce de leche ice cream, by the way. Like woah.
Toffee brownies
Adapted from 101 Cakes & Bakes by Good Food
Makes 16 brownies
Ingredients:
350g/12 oz dark chocolate (50-60% cocoa solids), in chunks
250g/9 oz butter, cut into pieces
3 large eggs
125g/4.5 oz dark muscovado sugar (dark brown if you can’t find muscovado)
125g/4.5 oz light muscovado sugar (light brown if you can’t find muscovado)
85g/3 oz plain flour
1 tsp baking powder
Preheat the oven to 160C (320F)/140C (285F) fan oven/Gas mark 3. Grease and line the base of a 23cm/9 inch square cake tin.
In a large pan, melt the chocolate and butter over a low heat, stirring well. Set aside to cool.
Whisk the eggs and sugars until thick and glossy. Pour into the pan of cooled chocolate mixture and gently fold in. Sift in the flour and baking powder and stir gently until you have a smooth mixture.
Pour the mixture into the cake tin and bake for 30-40 minutes (mine took 40 in a fan oven), until firm to touch. If you use a cake skewer to test, it should come out with a few sticky crumbs on it. Yes, you may eat these. The mixture will still be fairly soft in the center.
Cool the brownie in the tin on a wire rack for about an hour, then stick it in the fridge until completely cooled. Once cooled, remove from the fridge. Eat some now and save some for tomorrow 🙂
Cafe Lula 
Serious? They are more fudgy the second day? How’d they get them to do that? That’s the WHOLE reason I eat the entire pan on the first day. I can’t imagine letting them go a day later and getting dry. It’s all in the name of economics.
I love these. I can see the gooeyness in there. Yup, I’ll be making them!
I don’t know! The day I made them, they were good but slightly crumbly and not quite gooey enough. Then suddenly the next day they were perfect! It’s magic.
You can totally get away with “fudgy like woah.” It’s what sold me on the brownies.
It’s funny – I like fudge-y and cake-y brownies….if someone is going to hand me one, I LIKE IT! However, my preference is the fudge-y consistency!
I do like cakey brownies, but only if they are presented to me as cake. If I’m told I’m getting a brownie then it has to be fudgy!
Oh, those look wonderful. I love fudgy brownies. Thanks for sharing.
These brownies look perfectly fudgy! I love toffee too, great idea to add to brownies!
I agree, brownies need to be dark, dense and delicious! I love toffee too, so I want a big pan of these, this minute.
Your brownies look so good! I think I am more the fudgy type myself.
These look incredible! Saving this to try 🙂
I totally agree; it’s got to be fudgy! Love the toffee twist. Yum 😀
I’m with you on fudgey brownies! They really are the only brownie in my world:-) These look amazing.