Toffee Shortbread Brownies

Preheat oven to 350° F. Lightly grease bottom of a 9×9-inch baking pan with butter or shortening.

In medium bowl, stir together 1 cup flour and dark brown sugar. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in toffee bits. Press into the prepared baking pan. Bake for 8 minutes.

Meanwhile, in large bowl, stir together sugar, 3/4 cup flour, cocoa powder, baking powder and salt. Add eggs, vanilla and remaining 1/3 cup butter (melted). Beat until smooth. Stir in dark chocolate chunks.

After removing baking pan from oven, carefully spread the brownie filling batter over the shortbread crust.

Bake for 40 minutes more. Let brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 toffee shortbread brownies.



1/4 cup dark brown sugar
1/2 cup and 1/3 cup butter, divided
1/4 cup toffee bits
1 1/3 cups granulated sugar
1/2 cup dark chocolate chunks
1 cup and 3/4 cup all-purpose flour, divided
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 tablespoon vanilla


Number of servings: 16

Cooking time: 48 minutes