Toffee Brownie Rounds

Name: Toffee Brownie Rounds
Yield: Makes about 2½ dozen.
Ingredients: 1½ tsp. salt; 1 tbsp. baking powder; 1½ cups coarsely chopped chocolate toffee candy; 8 oz. bittersweet chocolate, coarsely chopped; 2 large eggs, lightly beaten; 2 tbsp. brown rice syrup or light corn syrup; 3 cups unbleached, all-purpose flour; 2 tsp. pure vanilla extract; ⅔ cup granulated sugar; 1¼ cups unsalted butter, softened to room temperature; 2 tbsp. brown rice syrup or light corn syrup; 1 cup firmly packed light brown sugar

Preparation info

Makes about
2½ dozen

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

My husband, John, loves chocolate-covered toffee almost as much as he loves me. These next two recipes were developed to lure him into a trance. (The cookies and bars he loves—the whole trance idea I’m going to have to keep working on!)

Ingredients

Brownie Base

1¼ cups unsalted butter, softened to room temperature
⅔ cup granulated sugar

Vegetarian
Cookies

Method

Heat oven to 375 degrees. Line 3 cookie sheets with parchment paper.

For the Brownie Base

In a large bowl with an electric mixer, beat the butter and sugars at medium-high speed until light and fluffy. Add syrup, eggs, and vanilla, beating to blend.

Stir in flour, baking powder, and salt, stopping occasionally to scrape bowl and paddle. Gent