Apr 22, 2009

Toffee Brownies


I was seriously craving chocolate last weekend; brownies in particular. Yet there was one thing standing between me and my raspberry cheesecake brownies fix; our pathetic Sunday shopping ordinance. How dare they!!

So basically that left me with no alternative than to make do with what I still had in my pantry/fridge. These turned out a little sweeter than my usual recipes, but nonetheless, I ate 2 big pieces! Then I weeped all the way to the gym. Oh wait; I don’t do the gym thing. Never mind!



3/4 cup sugar
4 oz chocolate (no dark chocolate)
2 tbsp cocoa powder
3/4 cup self-rising flour
10 oz cream cheese
7 oz pecan nuts
4 oz butter


2 oz butter
3 oz chocolate (no dark chocolate)
1 cup confectioners sugar
1 tbsp cocoa powder
2 tbsp milk



First things first; I’ve buttered and lined an 8 x 8 inch baking tray with baking paper.


Then I smashed about 7 oz pecan nuts I still had floating around my pantry. They could just as well have been walnuts, though. Leave a few nuts whole for garnish.


I’ve set 3/4 cup of granulated sugar ready and grabbed 2 tbsp from it. Added the 2 tbsp to 10 oz (room temperature) cream cheese, along with 1/2 tsp vanilla extract. Use a little toddler hand for stirring (What do you mean child labour? He’s almost 3!) and set the bowl aside for a while so the sugar will dissolve.


You can do this au bain marie, but a microwave works so much faster!

Place 4 oz of butter in a microwave-proof bowl, add about 4 oz chocolate, 2 tbsp cocoa powder and pop in the microwave until it melts. Stir well.

Tip: if you don’t have any chocolate on hand, just use 3 tbsp cocoa powder in stead.


Break out your kitchenaid or hand-mixer and whisk 2 large eggs with the rest of the 3/4 cup sugar, until it’s all smooth and creamy.


Pour the butter/chocolate mix in there. Stir until it’s a pretty brown batter.


Sieve 3/4 cup self-rising flour right on top of the batter. Gotta love them action shots.


Throw in the pecan nuts and combine it all. A pretty turquoise spatula helps make the photos more interesting!


Pour half of the brownie batter into your baking tray. Level it.


Top with the  cream cheese. You can add some fruit or even throw in a few jelly puddles here and there at this point. Strawberry jelly works really well! Just knock yourself out.


And pour the other half of your brownie batter right on top of the cream cheese. Now you can swirl it, draw little puppets or animals in it, but I always leave it just like this. They come out real pretty that way.


Bake the cake in a preheated oven at 350F (180C) for 40 to 45 minutes!

In the mean time we’ll fix the icing. Combine 2 oz butter with 3 oz chocolate, 1 tbsp cocoa powder and 2 tbsp milk. Melt everything au bain marie or in the microwave. Even a sauce pan on your stove top will do.

Tip: you can omit the chocolate and just use 2 tbsp cocoa powder in stead.


Grab 1 cup confectioners sugar.


Add it to the butter mix and start mixing. If it’s too thick, add more milk per tbsp.


Always taste what you’re doing. I do! And I have the thighs to show for it.


After 45 minutes my cake looked like this. Notice the cracks on top? Those are good. Those are really, really good.


Because you see, this way I get to spread a little icing on top of the cake while it’s still hot. The icing will melt and seep right into the cracks.

Let the cake cool off for at least 15 to 30 minutes now.


Spread the rest of the icing on top.


Garnish with the whole pecan nuts you kept behind.


Let the cake cool for several hours, preferably overnight, before cutting it in squares.

This completely satisfied my sweet chocolate cravings. So simple, but so good.

    © kayotic.com
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    1. 1

      These look so scrumptious! I believe I will be making these for a get together later this week. Thank you!

      Jillian on Apr 22, 2009 @ 2:18 pm Reply
    2. 2

      Absolutely gorgeous post. This post was a lot of work for you… but it turned out so great. These brownies look amazing! Love your pounding tool for the nuts… so rustic looking!

      RecipeGirl on Apr 22, 2009 @ 2:23 pm Reply
    3. 3


      Love your pounding tool for the nuts… so rustic looking!

      Hah! It’s a really old meat hammer in dire need of replacement. Stupid thing couldn’t handle the dishwashing machine :)

      Kay on Apr 22, 2009 @ 2:26 pm Reply
    4. 4

      What a great recipe (and pictures). Thanks for the tip about using the cocoa powder; at times I have been in a desperate fix for a chocolate treat but had no chocolate to use, now I know what to do!

      Sheila on Apr 22, 2009 @ 2:51 pm Reply
    5. 5

      Mmmm…these look so yummy. I have a baker’s question tho. I love to cook but haven’t really started baking till recently due to my hubby getting me a KitchenAid for Christmas. Why butter under the parchment paper? I’ve always wondered that?

      Katie on Apr 22, 2009 @ 3:50 pm Reply
    6. 6


      Why butter under the parchment paper? I’ve always wondered that?

      So the paper will stick to the tin!

      Kay on Apr 22, 2009 @ 4:27 pm Reply
    7. 7

      Kay.. Come on here Seriously how in the world am I supposed to get bikini ready with recipes like this!!! Your Killing me here. Looks so DAMN incredible!!

      Cathy on Apr 22, 2009 @ 4:58 pm Reply
    8. 8

      i would like to know the same Cath asked … lol…. this looks so great! i will try it this weekend ;)

      ivette on Apr 22, 2009 @ 5:08 pm Reply
    9. 9

      Hi there, greetings from Norway!

      I’m not much at baking, but my girlfriend gotta try to make these, they look yum yum :D

      I’ve tried out several of your recipes these last days and they have all been very satisfying… Your creativity and photo’s are top notch!

      In other words, thanks for your good work! I’m having a look on the site every day, hoping for new recipes :)

      Morten on Apr 22, 2009 @ 6:18 pm Reply
    10. 10

      Oh my those sound yummy. I am not a HUGE sweets person, but I do love a good browning and toffee is kick ass too. You hit both of the sweets I do like on the head here. Oh … maybe some peanut butter too – I’m a sucker for peanut butter – hahah

      kristy on Apr 22, 2009 @ 6:37 pm Reply
    11. 11

      Since I’m leaving my husband and little boy to their own devices this weekend, I might have to make a batch of these for them. They look awesome!

      I included you in my blog links over on my site. Go to the main page and click on the ‘Blog Love’ link (left side) to check it out!

      Farmer Gal on Apr 22, 2009 @ 7:28 pm Reply
    12. 12

      Once again, such gorgeous photos! Looks so delicious. What is the Sunday shopping thing???

      The Italian Dish on Apr 23, 2009 @ 12:28 am Reply
    13. 13

      May I just say that your butter is so incredibly yellow, it’s beautiful! And your egg yolks, they are so vibrantly yellow, too! You must have some top notch ingredients available in the Netherlands.

      Christina@DeglazeMe on Apr 23, 2009 @ 6:16 am Reply
    14. 14


      May I just say that your butter is so incredibly yellow, it’s beautiful! And your egg yolks, they are so vibrantly yellow, too! You must have some top notch ingredients available in the Netherlands.

      We do! Probably has to do with all the farms around here. And I like to buy my ingredients on the farmers market.

      Kay on Apr 23, 2009 @ 7:07 am Reply
    15. 15

      @The Italian Dish:

      What is the Sunday shopping thing???

      The Netherlands is a fairly religious country. We have a Christian Sunday, whether we like it or not. No stores are open on Sunday.

      Kay on Apr 23, 2009 @ 7:08 am Reply
    16. 16

      Kay, where did you get your bowl? Is it plastic or glass. Looks like glass… if it is, I love the design, so where did you get it?

      CHICK on Apr 23, 2009 @ 9:20 am Reply
    17. 17

      No stores are open on Sunday in general, except in the big cities and coastal towns in summer… then the commercial sense of the Dutch takes over :-)

      Richelle on Apr 23, 2009 @ 9:31 am Reply
    18. 18

      OMG, how can anybody resist making these??
      Please delete this post ASAP! It’s ruined my resolve to be good!!

      aadila on Apr 23, 2009 @ 10:08 am Reply
    19. 19

      mooie blog, ontdek ‘m nu pas. mooie foto’s, lekkere recepten! kom zeker terug.

      Tycha on Apr 23, 2009 @ 3:53 pm Reply
    20. 20


      Why the ban on dark chocolate???

      titus on Apr 23, 2009 @ 4:12 pm Reply
    21. 21


      Why the ban on dark chocolate???

      If you use dark chocolate, it won’t be a toffee brownie anymore!

      Kay on Apr 23, 2009 @ 4:39 pm Reply
    22. 22

      Oh my god!!! the fourth recipe of your site that i made… jeetje! delicious! i am going to make it again on saturday that i celebrate my birthday!

      by the way… in almere (holland) almost every supermarkt is open on sunday, there is one nearby home that closes at 10 pm!!!

      ivette on Apr 23, 2009 @ 9:06 pm Reply
    23. 23


      by the way… in almere (holland) almost every supermarkt is open on sunday, there is one nearby home that closes at 10 pm!!!

      That’s it! I’m moving to Almere :)

      Kay on Apr 24, 2009 @ 7:38 pm Reply
    24. 24

      Wow, Key! I cannot find the words…I can hardly wait to make this one. We just love brownies already but this one looks even yummier then the ones we make usually.

      Gabriella on Apr 25, 2009 @ 10:58 am Reply

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