Shannon's Wicked Brownies

Recipe View 5 mins Preheat oven to 350°F (175°C). (5 minutes) Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Grease the parchment paper lightly.

Recipe View 3 mins In a microwave-safe bowl, combine the chopped semisweet chocolate and cubed butter. Melt in 30-second intervals, stirring after each interval, until smooth and glossy. Allow to cool slightly. (3 minutes)

Recipe View 2 mins In a large mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract until light and frothy. (2 minutes)

Recipe View 1 mins Gently fold the slightly cooled chocolate mixture into the egg mixture until just combined. Be careful not to overmix. (1 minute)

Recipe View 2 mins In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, folding until just combined. Avoid overmixing to maintain a tender texture. (2 minutes)

Recipe View 1 mins Gently fold in the milk chocolate chips and toffee baking bits, distributing them evenly throughout the batter. (1 minute)

Recipe View 1 mins Pour the brownie batter into the prepared pan and spread evenly. (1 minute)

Recipe View 30 mins Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. (30 minutes)

Recipe View 1 hrs Remove the pan from the oven and let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve. (60 minutes)