Dark Chocolate Toffee Brownie Bark Recipes

DARK CHOCOLATE AND TOFFEE BARK

Steps:

• Line an 18-inch baking sheet with aluminum foil, making sure to cover the edges and corners.
• Fill the bottom pot of a double boiler 1/4 full with water and bring to a boil over medium heat. Melt chocolate in the double boiler, stirring constantly until fully melted, about 5 minutes.
• Pour melted chocolate onto the prepared baking sheet. Use a spatula to spread in a thin layer. Sprinkle toffee bits and peanuts evenly on the chocolate.
• Freeze until solid, about 1 hour. Break into small pieces by hand.

DARK CHOCOLATE BARK

Steps:

• Melt the two chocolates in a heatproof bowl set over a pan of simmering water.
• Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.
• Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature.

DARK CHOCOLATE BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F. Grease an 18-by-13-inch pan (half sheet pan) with cooking spray.
• In a medium-large saucepan, heat the butter and unsweetened chocolate over low heat, whisking occasionally, until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
• Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
• Pour the batter (it will be very thick!) into the prepared pan, spreading to even out the top. Bake for 30 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then cut into small squares.

DARK CHOCOLATE GANACHE BROWNIE CAKES

Steps:

• Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil; lightly grease.
• Heat morsels, sugar, butter and water in medium saucepan over low heat, stirring constantly, until chocolate and butter are melted. Remove from heat. Stir in eggs, one at a time, until blended. Stir in vanilla extract. Add flour and salt; stir well. Pour into prepared baking pan.
• Bake for 30 to 35 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Holding sides of foil, lift brownie from pan to cutting board. Carefully remove foil and return brownie to board. Cut away 1/4-inch from each side. Cut out 15 cakes with cookie cutter, twisting gently to remove. For easier cutting, cutter can be wiped clean and/or greased lightly between cuttings. Scraps can be saved for another use, such as an ice cream topping, milkshakes or a snack. Serve cakes with Dark Chocolate Ganache.
• For Dark Chocolate Ganache: Heat cream in 2-cup microwave-safe glass measure or small bowl on high (100%) power for 30 to 40 seconds. Slowly add morsels. Cover with plastic wrap and let stand for 5 minutes. Stir well. Refrigerate any remaining ganache.

TOFFEE BROWNIE BARK

Steps:

• Line a cookie sheet with a silphat mat or parchment paper.
• In a bowl whisk the egg whites until foamy.
• Add in sugar and then cocoa powder, oil and vanilla until smooth.
• Add in salt, baking powder and powdered milk.
• Add the flour and stir until smooth.
• Add in 1/2 C chocolate chips.
• Pour batter onto lined cookie sheet and spread as thinly as possible with back of spoon.
• Sprinkle with a few more chocolate chips to fill in the holes and then sprinkle with toffee bits.
• Bake in a 325 oven for 20 minutes.
• Remove from oven and use a pizza cutter to cut into "shrad" shaped pieces.
• Return to oven for 5 more minutes.
• Remove form oven and cool. Break into pieces.
• If any of the pieces are too thick and chewy you can return them to the oven at 250 degrees for 20 more minutes and then re-cool.

TOFFEE BROWNIES

Steps:

• Preheat oven 160C/Gas 3/fan oven 140C. Butter and line the base of a shallow 23cm/9in square cake tin. Melt the chocolate and butter together, stir well and cool.
• Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined.
• Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and stir gently until smooth.
• Pour into the prepared tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle-there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre but will firm up on cooling.
• Cool in the tin on a wire rack for at least 1 hour, then cut into 16 squares and finish cooling on the rack, although I must admit it is much better to skip all this cooling malarky and eat them immediately when warm and fudgy!

DARK CHOCOLATE TOFFEE BROWNIE BARK

Steps:

• Combine the flour, salt, baking soda, and cocoa powder (set aside).
• In a small saucepan melt the butter and chocolate {let cool slightly).
• Beat the egg, egg white, and sugar until frothy.
• Add the vanilla, and the melted chocolate.
• Slowly add in the flour.
• Stir just until all of the ingredients are incorporated.
• Line a jelly roll pan with parchment.
• Spread the brownie batter to cover the entire bottom of the pan (a very thin layer).
• Sprinkle on the toffee bits.
• Bake at 325 for 20 minutes.
• Remove from the oven and cut {I recommend using a pizza cutter}but do not separate the pieces.
• Return to the oven and bake an additional 5 minutes.
• Cool completely and break into pieces.