Store in an airtight container. It is best to bring them up to room temperature before eating. If wishing to freeze them plave the brownies in a rigid container and keep for up to 3 months at -18 degrees centigrade. To defrost leave in the fridge or at room temperature, they do not microwave properly. Devon toffees are the best variety to use, but otherwise any soft toffee will suffice.
Method1 Oil or grease a 28 x 18cm/11 x 7in shallow baking tin.
2 Line the base and sides with baking parchment or greaseproof paper.
3 If using greaseproof paper oil/grease again.
4 Place a glass bowl over a saucepan of barely simering water making sure that the water does not touch the glass.
5 Place the butter in the mixing bowl.
6 Add the chocolate.
7 Stir occasionally until melted, set to one side.
8 Place the cream in a small saucepan over a gentle heat.
9 Add the toffees.
10 Stir all the time until the toffees have melted.
11 Stir the sugar into the chocolate mixture.
12 Lightly beat the vanilla extract into the beaten eggs.
13 Stir the eggs into the chocolate mixture.
14 Sieve the flour and baking powder into the chocolate mixture.
15 Mixing lightly but thoroughly.
16 Pour half of the chocolate mixture into the prepared baking tin.
17 Pour three quarters of the toffee sauce over the chocolate mixture. 18 Pour over the rest of the chocolate mixture.
19 Bake at 180 degrees centigrade/gas mark 4 for about 40 to 45 minutes or until firm to the touch.
20 Leave to cool in the tin for 15 minutes on a wire cooling rack.
21 Carefully peel away the baking parchment or greaseproof paper.
22 Allow to cool completely on a wire cooling rack.
23 Reheat the remaining toffee mixture.
24 Melt the chocolate in a separate bowl over simmering water.
25 Quickly drizzle the toffee mixture over the cold brownie cake.
26 Pour over the melted chocolate.
27 Leave on the wire cooling rack to set completely.
28 Cut into three lengthways and six across.
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