I always like checking out the origin of certain foods. I think everyone has grown up eating brownies. With a bit of research I find that the original brownie was a request from a Chicago socialite, Bertha Palmer, whose husband owned the Palmer House Hotel. She asked the pastry chef for a dessert suitable for ladies attending the Chicago World’s Columbian Exposition in 1893. She wanted something smaller than a piece of cake that would easily be eaten from boxed lunches. So, we can thank Bertha for brownies that we all know and love. This recipe is a “bit” different since I added toffee “bits” to the batter. Moist with a crunch from the toffee and pecans. Perfect for a summer picnic or boxed lunch.
Chocolate Toffee Brownies
2015-06-10 08:50:36
Ingredients
- 1 cup butter
- 1/2 cup cocoa
- 4 eggs
- 2 cups sugar
- 1 1/2 cup flour
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1 cup pecans, chopped
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup toffee bits
Instructions
- Preheat oven to 350. Melt butter and dissolve cocoa in the butter and set aside. Beat eggs and sugar together until light and fluffy. Beat in flour, salt and vanilla. Add cocoa and butter. Stirring well add pecans, chocolate chips and toffee bits. Bake in a greased and floured 9 x 13 inch pan for 30 minutes or until done.
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