Base recipe from… Gourmet Mag I think?
8 oz bittersweet chocolate
3/4 C butter
3/4 C sugar
2 tsp rum (or vanilla, I liked the rum in my recent oatmeal cookies last time I’m putting it in everything)
4 lg eggs
1 tsp salt
1 C all-purpose flour
1 C semisweet chocolate chips
1 C toffee bits (a new addition this time)
Melt chocolate and butter, stirring until smooth (double boiler, microwave, whatever works for you. I put my mixing bowl over one of my saucepans with boiling water in it). Let the chocolate cool until it is lukewarm. Stir in sugar and rum. Add eggs, 1 at a time. Stir in salt, flour, stirring until mixture is just combined. Stir in the chocolate chips and toffee*. Pour batter into buttered and floured 13 x 9 pan. Bake at 350°F for 25 – 30 min, or until tester comes out with crumbs (I did about 35 – 40 min). Let cool completely in the pan on a rack before cutting. Makes 24 brownies.
* Next time I’m going to put half the batter in, do a layer of toffee bits and then put in the rest of the batter.