Toffee Brownies (Print Version)

# Ingredients:

01 - Unsalted butter - 5 tablespoons (71g).
02 - White sugar - 3/4 cup (150g).
03 - Light brown sugar - 1/2 cup (100g).
04 - Cold eggs - 2 whole plus 1 yolk.
05 - Pure vanilla extract - 1 teaspoon.
06 - Vegetable oil - 1/3 cup (74g).
07 - Dutch-process cocoa - 3/4 cup (75g).
08 - All-purpose flour - 1/2 cup (63g).
09 - Cornstarch - 1 tablespoon.
10 - Fine sea salt - 1/4 teaspoon.
11 - Semisweet chocolate chips - 3/4 cup (128g).
12 - Toffee pieces - 1 cup (170g).

# Instructions:

01 - Set oven to 325°F. Line 8-inch square metal pan with parchment, leaving extra hanging over sides.
02 - Melt butter in big bowl in microwave. Mix in both sugars. Let cool until just warm to touch.
03 - Beat in eggs, extra yolk, and vanilla for 30 seconds. Pour in oil and cocoa, mix well.
04 - Gently fold in flour, cornstarch, and salt until just mixed. Don't overmix.
05 - Save some chips and toffee for top. Stir rest into batter.
06 - Spread batter in pan. Sprinkle saved chips and toffee on top.
07 - Cook for 30 minutes. Check with tester - should have moist crumbs. Add 5-7 minutes for cake-like texture.

# Notes:

01 - Store at room temp for 3 days or chilled for 5 days.
02 - Chilling makes brownies extra fudgy.
03 - Use dark chocolate chips for less sweetness.
04 - Regular cocoa powder works if no Dutch-process available.

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