2 ounces unsweetened baking chocolate
1 ounce semi-sweet baking chocolate
1 1/4 cups sugar
1 1/2 teaspoons vanilla
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup English toffee bits or chips
Heat oven to 350°F. Grease bottom only of 8-inch square baking pan. Set aside.
Melt butter, unsweetened chocolate and semi-sweet chocolate in 2-quart saucepan over low heat, stirring occasionally, 4-7 minutes or until smooth. Remove from heat.
Stir in sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Stir in flour and salt; mix just until all ingredients are moistened and brownie mixture is smooth. Stir in toffee bits.
Spread brownie mixture into prepared pan. Bake for 27-32 minutes or until brownies just begin to pull away from sides of pan. (Do not overbake.) Cool completely.
Flavored: Substitute 1 1/2 teaspoons flavoring (mint, almond, etc.) for vanilla.
Stir-ins: One-half cup stir-ins (nuts, baking chips, etc.) may be stirred into brownie mixture before baking.
Candy-Topped: Before baking, sprinkle brownie mixture with 1/2 cup candy-coated chocolate pieces.
Chocolate Drizzled: Place 1/4 cup semi-sweet real chocolate chips and 1/2 teaspoon shortening into bowl. Microwave on Medium (50% power) 1 minute. Stir; continue microwaving, stirring occasionally, 1-2 minutes or until chocolate is melted and smooth. Drizzle chocolate over cooled brownies.
- Reduce baking temperature by 25°F if using dark or nonstick baking pan and add 5 minutes to baking time.
- To prepare brownies in 13x9-inch baking pan, double all ingredients. Bake 35-40 minutes or until brownies just begin to pull away from sides of pan.