Name: Brownie Roulade with Toffee-Cream Filling
Yield: Makes about 12 slices.
Ingredients: ⅓ cup superfine sugar; 1 tbsp. water; 6 large eggs, separated; 2 tbsp. pure vanilla extract; 1 cup heavy (whipping) cream; 1 tsp. unflavored gelatin; ¾ cup granulated sugar; Confectioners’ sugar or additional cocoa powder; 1 tsp. baking powder; ½ cup unsweetened cocoa powder, sifted; ¼ tsp. salt; 8 oz. chocolate toffee candy, finely chopped; 4 tbsp. firmly packed light brown sugar; ¾ cup unbleached, all-purpose flour

Preparation info

Makes about
12
slices.

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

Remember that old-fashioned jellyroll? My brownie version will keep you from ever thinking jelly again!

Ingredients

Brownie Base

6 large eggs, separated
⅓ cup superfine sugar
¾ cup

Dessert

Method

Heat oven to 375 degrees. Lightly grease two 15x10x1" baking pans. Line with parchment paper, then lightly grease parchment.

For the Brownie Base

In the large bowl of an electric mixer, using the whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add superfine sugar, 1 tbsp. at a time, beating on high speed until st