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Chocolate Toffee Brownie Bites

Yield: 24 brownie bites
Prep Time: 25 minutes
Cook Time: 16 minutes
Total Time: 41 minutes

Ingredients

Brownies:

  • ½ cup (113 g) butter, cut into tablespoons
  • 2 ounces (57 g) unsweetened chocolate, coarsely chopped
  • ½ cup (71 g) all purpose flour
  • ⅛ teaspoon baking powder
  • Pinch of salt
  • 1 cup (212 g) granulated sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon almond extract

Chocolate Glaze:

  • 5 ounces (142 g) bittersweet chocolate, coarsely chopped
  • ½ cup plus 1 tablespoon heavy cream
  • 1 tablespoon light corn syrup
  • ⅓ cup toffee bits, such as Heath

Instructions 

  • Preheat oven to 325 degrees. Grease two 12-cup miniature muffin pans well and dust them with flour. I find the best way to do this is to fold a square paper towel into fourths so you have a padded square and use the paper napkin to dip a dollop of shortening out of the can and coat each muffin tin with the shortening. Flour sticks to shortening a little better than to cooking spray, in my experience.
  • Combine butter and chocolate in a medium bowl and microwave until melted and smooth (being by microwaving for one minute at 50% power, stir, and then continue microwaving at 30 second intervals, also at 50% power until mixture is smooth). Cool the mixture until lukewarm, about 5-10 minutes.
  • Sift the flour, baking powder and salt together into a medium bowl. Stir until combined.
  • Stir the sugar, eggs, vanilla, and almond extract into the chocolate mixture until well combined. Add the flour mixture and stir until blended.
  • Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake the brownie bites for 14-16 minutes, until set but still soft in the center; a toothpick inserted into a brownie should come out with a few moist crumbs clinging to it. Let the brownies cool in the pan on a wire rack for 10 minutes, then invert the cookies onto the rack and cool completely.
  • Heat chocolate, cream and corn syrup until mixture is smooth (either in a bowl over simmering water or in the microwave). Remove bowl from the heat and stir in the toffee bits.
  • Place the rack with the cookies on it on a baking sheet. Arrange the brownie bites, still inverted, so they are no more than ¼-inch apart. Pour the glaze over the brownie bites, covering the tops and sides. Using a small offset metal spatula, smooth glaze over any exposed spots. Refrigerate until the glaze is set, about 10 minutes. Try to only eat just one.