Toffee-glazed Fudge Brownies
A perk of being an adult? Choosing my own breakfast! Be it healthy, with a happy-face shape, or in this case, a rich, healthy-sized dessert. Basically, I can do whatever I please. Topped with a toffee flavored glaze, and an unsurprising, yet far from overbearing richness with every bite, this brownie is no where near lacking:
I do believe this qualifies as the best “I am an adult, and I will eat whatever I want” breakfast…….So, my brain and stomach may say, but not my hips. It made for a great picnic on this cold, rainy morning.
Toffee-glazed Fudge Brownie
Brownie:
- 1 1/4 stick butter (10 tablespoons)
- 1 cup organic sugar
- 3/4 cup + 2 tablespoons Double-Dutch dark cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 cold large eggs
- 1/2 cup wheat flour
Preheat oven to 325F. Line a 13 by 9-in baking pan with parchment, leaving an overhang on two opposite sides. Spray the parchment with just a small amount of pan spray.
Combine the butter, sugar, cocoa, and salt in a double broiler (using the glass bowl over pan of simmering water method). *Be sure the bottom of bowl does not touch the water.
Stirring occasionally, when butter is just about melted, remove from sauce pan and let residual heat continue to melt the butter. Stir until smooth. Touch to check for temperature. It should feel warm, if HOT, wait until warm to add the eggs. Then, proceed to add eggs one at a time. Make sure that each egg is fully incorporated before adding the next. Once mixed and looks shiny, stir in the flour. Stir until flour is incorporated, but do not over stir.
Spread the batter evenly in prepared baking dish. The key is to bake this for only 20-25 minutes, allowing there to be few moist crumbs on the toothpick after a toothpick test. You want your brownies to be fudge-y. Let the brownies cool completely on a wire rack, removing by gripping parchment edges. (let it sit on parchment on top of wire rack)
Glaze:
- 2 tablespoons butter
- 1/2 cup heavy whipping cream
- 2/3 cup dark brown sugar
- 1 teaspoon pure maple syrup
In a medium sauce pan, heat butter, brown sugar and whipping cream over medium heat. Stir often until brown sugar dissolves. Increase the heat to high, and allow to come to a boil for 1 minute. Remove from the heat, then stir in maple syrup. Allow to come to room temperature, then pour over batter in baking pan before baking. Then place brownies in the oven and bake.
