Recipe for Chocolate Toffee Wedges

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:
● 3/4 cup all-purpose flour
● 3/4 cup granulated sugar
● 1/3 cup bittersweet chocolate, (2 ounces) coarsely chopped
● 1/2 cup unsweetened cocoa powder, sifted
● 1/4 tsp ground cinnamon
● 1/4 tsp baking powder
● 1/4 tsp table salt
● 1/3 cup canola oil
● 2 large eggs
● 1/2 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.