This is a truly decadent recipe that is actually really easy to make. I've made this with my 4 year old nephew numerous times and it comes out just as well when he does all the mixing. This takes all in all 30 minutes. Just get your ingredients weighed out first & the rest will be as easy as pie (or brownie). Be warned they are rich, so don't do as I just did and eat two huge brownies in the space of 3 minutes or you will feel sick! These are amazing with fresh berries chucked into the mix in summer.
25g unsalted butter (plus 5g for greasing)
75g vanilla caster sugar (or normal)
200g unsalted butter, diced as small as you can
280g plain flour (or coconut flour if you're gf)
1/2 tsp sea salt
300g 75% dark chocolate, chopped into fine pieces
2 large free-range eggs
220g caster sugar
1 tsp vanilla bean paste
Preheat your oven to 170c
Lightly brush two baking trays with melted butter. Then line 1 with baking parchment.
To make your toffee, melt your butter & sugar in a small saucepan over a medium heat. Stir with a wooden spoon for about 6 minutes. The mix will seem to dry out & and then split, it will suddenly start to darken. Do not panic. Keep stirring (being careful not to splash yourself with molten butter), until it becomes thick and liquidy and the colour of toffee. Remove from the heat and pour into the unlined tin. Set aside.
Melt your butter & chocolate over a bain marie. Whilst this is melting whisk together your sugar and eggs until slightly paled in colour. Then pour in your melted chocolate mix and stir vigorously to combine. Add your vanilla essence, and then your flour and then your sea salt. Once a thick batter pour into your lined tin.
Drop your tin containing the toffee onto your table so that it shatters. Then scatter the pieces all over your brownie batter. Bake for 20-25minutes.
Remove from the oven and allow to cool completely so that they fudge up and become nice and dense. Then remove from the tin, cut up and serve.