pandesal. I also made another brownie recipe earlier in the month but I’m leapfrogging this one because this was for National Buttercrunch Day which was on January 20. Yes, people, here in the US, we have a day set aside to honor toffee covered in chocolate and sprinkled with nuts. Because that’s what buttercrunch is and how it distinguishes itself from plain old toffee. Not that there’s anything wrong with plain old toffee but why eat it plain when you can cover it in chocolate and roll it in almonds? Probably the most famous buttercrunch is Almond Roca. I myself prefer the See’s Candy version called Toffee-ettes.
For the brownie base, I used my new baking book, Extreme Brownies by Connie Weis. I’d been doing well for awhile in not buying new baking books (really, I have!) but c’mon, this was not only about brownies but extreme brownies. Am I supposed to resist that? No, I didn’t think so either.
2 cups (12ounces) 60% cacao bittersweet chocolate chips
6 large eggs, room temperature
3 cups (1 pound, 5 ounces) granulated sugar
1 teaspoon salt
1 tablespoon pure vanilla extract
1 1/4 cups (5 ounces) cake flour
1 cup and 2 tablespoons (4.2 ounces) Dutch-processed unsweetened cocoa powder
- Preheat oven to 350 degrees F. Line a 9 x 13 pan with foil and lightly spray with nonstick cooking spray.
- Cut the butter into 1-inch slices and in the top half of a double boiler set over simmering water, melt butter and chocolate chips together, whisking until melted and smooth. Set aside to cool slightly.
- Using a large whisk, beat the eggs in a large mixing bowl. Whisk sugar and salt into egg mixture just until combined. Briefly whisk in the melted chocolate and butter mixture then vanilla. Whisk just until combined.
- Soft together flour and cocoa powder; stir into batter until just combined. Pour into prepared pan and spread evenly with a small offset spatula.
- Bake for 34 minutes, until a toothpick inserted in the center comes out with moist crumbs, not raw batter. Let cool at room temperature for at least 15 minutes then either refrigerate pan for 7 to 8 hours or overnight or let cool completely to room temperature.
7 tablespoons butter, room temperature
1/2 cup unsweetened cocoa powder, sifted if lumpy.
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Milk to achieve desired consistency (1-2 tablespoons)
1/2 - 3/4 cup Almond Roca, See's Toffee-ettes or other buttercrunch candy, chopped into chunks
- Beat butter until soft and creamy. Whisk together cocoa powder and powdered sugar and beat into butter. Add vanilla extract and salt. Add milk, 1 tablespoon at a time, until desired consistency is reached.
- When brownie is completely cool, spread frosting in an even layer on top and sprinkle with chopped buttercrunch.