It may seem like I have a thing for mini foods these days – I mean cookie cups last week and brownie bites today. Maybe all the baby prep is getting to my head?
I couldn’t leave these brownie bites plain though, no they had to be topped with Toffifee candies. A quick Google search shows me they are called Toffifay in the US.
Here in Canada it’s Toffifee though and that’s also the way I know these from Germany (Storck is a German company after all). Combining caramel, nougat, chocolate and a crunchy hazelnut Toffifees have always been one of my favorite candies.
But these brownie bites are really awesome by themselves already. Usually I use a brownie recipe made with unsweetened melted chocolate – here is a sweet & salty pretzel version, grain-free pumpkin brownies, or healthier leftover candy brownies.
This time however, I wanted to try brownies made with only cocoa powder and they still turned out super fudgy and intensely chocolaty. I will definitely use this recipe again for future brownie projects. Soon! Because these disappeared way too quickly.
- ½ cup (115 g) butter
- 1 cup (200 g) sugar
- ½ teaspoon vanilla extract
- 2 eggs, lightly beaten
- ⅔ cup (85 g) unbleached all purpose flour
- ½ teaspoon baking powder
- ⅔ cup (80 g) cocoa powder
- pinch of salt
- 24 Toffifee candies
- Preheat your oven to 350 degrees F. Grease a 24-cavity mini cupcake pan or use paper liners.
- In a medium saucepan melt butter over low heat. Remove from stove and stir in sugar, vanilla and eggs. Mix with a wooden spoon until well combined.
- Add flour, baking powder, cocoa and salt and stir to combine. Fill batter into prepared pan and bake brownie bites for 7-9 minutes until they have risen and edges are set. Centers should still be soft.
- Remove pan from oven and gently press a Toffifee candy onto each brownie bite. Chill brownie bites or leave at room temperature until completely cool before removing from pan (since they candies will be very soft and melty).
- Store airtight.