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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Ingredients:
1 cup(s) all-purpose flour |
1 1/2 cup(s) almond toffee bits (heath or skor) |
4 whole(s) eggs |
1 can(s) pam cooking oil spray |
2 cup(s) sugar |
2 stick(s) unsalted butter, melted |
4 ounce(s) unsweetened baking chocolate |
2 teaspoon(s) vanilla extract |
Directions:
1. Preheat oven to 350 degrees F.
2. Lightly coat two 8x8 inch baking pans with the Pam. Cut and fold 2 sheets of foil so that they are 14 x 8 inches. Line each pan with foil, allowing two sides to overlap pan for easy removal of brownies. Lightly coat the foil lining with Pam.
3. Melt the 1/2 pound of butter gently.
4. Insert the metal blade into the food processor. Process the chocolate until coarsely chopped, about 25 seconds. Add sugar and process until chocolate is just as fine as the sugar, about 45 more seconds. With the unit running, pour the hot melted butter through the small feed tube. Process until blended, about 25 seconds. Scrape the work bowl. Add the 4 large eggs and vanilla. Process until fluffy and light, about 15 seconds. Add flour and toffee bits, and pulse just until combined, about 6 times max. Do not overprocess.
5. Spread mixture into the prepared pans. Rap pans on counter to remove bubbles and level. Bake until top of brownies looks set and a toothpick inserted into the center comes out almost clean, about 25 to 30 minutes.
6. Cool in the pan for 15 minutes. Use foil overhangs to remove from pans. Allow to cool completely before slicing. Cut each pan into 16 squares.
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