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Servings 16 brownies

Ingredients

Brownie layer

  • 1 stick unsalted butter browned
  • 7 oz dark chocolate chopped
  • 2 tablespoons cocoa powder
  • 1 tablespoon vanilla extract
  • 3 eggs room temperature
  • 1/2 cup light brown sugar
  • 1 cup granulated sugar
  • 1/4 teaspoon sea salt
  • 1 cup all-purpose flour

Blondie layer

  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 1 stick unsalted butter browned
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 chocolate toffee candy bars chopped

Instructions

  1. Preheat oven to 350°F.
  2. Lightly spray a 9x9 inch baking pan with non-stick cooking spray then line with parchment paper so that it hangs over the edges.
  3. Prepare the brownie layer by whisking together the browned butter with the chopped chocolate, cocoa powder and vanilla until the chocolate is melted. In a separate bowl, add in eggs, brown sugar, granulated sugar and salt. Beat with an electric mixer until light and creamy (2-3 min). Slowly add in the chocolate mixture and beat on medium speed until combined. Add in the flour and fold in using a rubber spatula until just combined.
  4. Pour the batter into your baking pan, smoothing the top with your spatula. Bake for 20 minutes and then remove.
  5. While the brownies are baking, make your blondie layer by whisking together the flour, baking powder and salt.

  6. In a separate bowl, beat the browned butter, brown sugar and granulated sugar with an electric mixer for 2 minutes. Add in the eggs and best for another 2 minutes until light in color. Add in the vanilla and beat for 30 seconds. Add in the flour and fold it in using a rubber spatula. Add in about 3/4 of the chopped toffee chocolate bars and fold in until evenly distributed.

  7. Gently spoon the blondie batter on top of the partially baked brownie batter without breaking the brownie layer underneath. Sprinkle the rest of the chopped chocolate on top. Bake for 20-30 minutes or until the top layer begins to lightly brown and a toothpick inserted into the center comes out clean.

  8. Let them cool completely, ideally for a few hours before slicing (especially if you want them to slice cleanly).