Toffee Brownies

I love Brownies and I love this Toffee Brownie recipe. Stefan and I made some at the weekend and they were really yummy. Quite crispy on the outside, moist in the middle and lovely and chewy. We adapted the recipe a bit because the original recipe called for dark chocolate and, although they are very nice and rich with dark chocolate, using milk chocolate made them sweeter. So the recipe goes like this:

TOFFEE BROWNIES

12oz/350g Milk chocolate - broken into pieces (we used Fairtrade chocolate)
9 oz/250g unsalted butter, cut into pieces
3 large eggs
9 oz/250g soft brown sugar
3 oz/85g plain flour
1 tspn baking powder

Method:

Preheat the oven to 160c/gas 3/fan oven 140c
Butter and line the base of a shallow 23cm/9 inches square cake tin.
Melt the chocolate & butter together, stir well and cool.
Whisk the eggs until pale, then whisk in the sugar until thick & glossy
& well combined. Gently fold in the melted chocolate mixture, then sift in the
flour & baking powder and stir until smooth.
Pour into the prepared cake tin and bake for 30 - 35 minutes or until firm to the touch.
Test by inserting a wooden cocktail stick or skewer into the middle - there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre, but will firm up on cooling.
Cool in the tin on a wire rack for at least 1 hour, then cut into squares and finish
cooling on the rack.

Don't eat them all at once!