Go ahead. Take a bite. You know you want to.
What’s a girl to do when the winter weather sets back in after a weekend of spring like temperatures? I mean. Sleet. Snow. Rain – enough to float Noah’s boat. There are icicles hanging from my daffodils people!
Well. This girl cooks and eats. And heads to the gym. Most of the time. After looking at this picture and remembering just how good these were, I’ll be heading to the treadmill after this is finished. But they are worth the effort. Trust me.
Preheat the oven to 350°.
Butter and flour a 9 x 13-inch cake pan. (You use a 9 x9-inch pan, but you will need to adjust the time.)
1 cup unsalted butter
4 ounces unsweetened chocolate (good quality)
Melt the butter and chocolate in a large pan over low heat.
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup coarsely chopped toasted walnuts
1/2 cup dark chocolate mini chips (or regular, coarsely chopped)
1 cup toffee bits, reserving 1/2 or more for the top
Whisk in the sugar and then the eggs, once at a time. Stir in the vanilla, flour and nuts. Fold in the chocolate chips and the toffee bits.
Spread in the prepared pan and sprinkle toffee bits all over.
Bake for 20 – 25 minutes. Do not over bake. Cool thoroughly before cutting into squares.
They’ll bring the sunshine back into your day.