Chocolate Toffee Wedges
Updated April 28, 2011
I love toffee! It is a great addition to pretty much anything, so when I stumbled upon this recipe in the Weekend Baker, I knew I had to try it! Chocolate Toffee Wedges…a dream come true!
This recipe was SO easy to make! Almost too easy! If you are a baker, I am sure you will have all of the ingredients on hand. I love recipes like this!
You mix up the dough by hand, no mixer is even needed. I love my Kitchenaid, she is my dearest friend, but sometimes it is nice to get an arm workout in:) Once you have the recipe mixed up you spread the batter in a pie or cake pan. Simple! You bake it for about 20 minutes and that is it! Cut in wedges and enjoy!
I loved the deep chocolaty flavor. The texture was a mix between a brownie and cookie. How good does that sound, huh?? And of course the toffee was absolutely divine! I sprinkled extra toffee on top when serving. I am sure these wedges would be fantastic with ice cream on top too! Anyway you eat these, they will be good! I promise you that!
Chocolate Toffee Wedges Adapted from: The Weekend Baker by Abigail Johnson Dodge
Ingredients:● ¾ cup all-purpose flour● ¾ cup granulated sugar● ⅓ cup bittersweet chocolate, (2 ounces) coarsely chopped● ½ cup unsweetened cocoa powder, sifted● ¼ tsp ground cinnamon● ¼ tsp baking powder● ¼ tsp table salt● ⅓ cup canola oil● 2 large eggs● ½ cup toffee bits
Directions:Position an oven rack on the middle rung. Heat oven to 350 degrees. Lightly grease the bottom ands ides of a 9-inch pie plate (I used a cake pan).In a medium bowl, sift together the flour, sugar, cocoa powder, cinnamon, baking powder, and salt. Add in the toffee bits and chocolate chunks. Whisk until blended.In a separate bowl, mix together the oil and eggs with a fork until just blended. Pour the liquid over the flour mixture and mix with a rubber spatula until just blended. The batter will resemble a scone or other dry mixture but don’t worry. It’s not meant to be a wet dough.Scrape the mixture in to the pie plate and spread evenly. You might have to press the mixture in to the sides if you are having trouble spreading with a spatula.Bake for 20 minutes or until a toothpick or cake tester inserted in to the center comes out with only a few gooey pieces clinging to it. Transfer the baking dish to a cooling rack and let cool. Cut pie into wedges.