Crispy Brownie Almond Toffee
A thin and crispy brownie topped with almond toffee and dark chocolate
Ingredients
- 280 grams almond brownie brittle OR a thin and crispy cookie/cracker such as chocolate wafer cookies, ritz, or saltine approx. two 5 ounce bags
- 250 grams sugar approx. 1.25 cups
- 113 grams butter 1 stick
- 2 grams salt ½ tsp
- 2 grams sunflower lecithin ½ tsp
- 60 grams water ¼ cup
- 100 grams almonds, whole ¾ cup
- 140 grams almonds, chopped 1 ½ cup
- 150 grams dark chocolate, chopped into pieces 1 cup
Instructions
- Line a 9 x 13" sheet pan with raised edges with parchment paper
- Place squares of almond brownie brittle on the tray, covering the bottom. Set aside.
- In a heavy duty, thick bottomed pot, combine: sugar, butter, salt, sunflower lecithin, and water.
- Cook on medium heat until all sugar has dissolved and butter has melted. Increase heat to high.
- Cook until temperature reaches 308F. Immediately remove from heat.
- Add whole almonds, stir briefly until combined.
- Pour toffee directly on top of brownie brittle squares. Spread it into an even layer.
- Top with dark chocolate. Let chocolate sit for two minutes before spreading.
- Spread dark chocolate into an even layer on toffee.
- Top with chopped almonds.
- Cool completely. Break into pieces.
- Store in an airtight container.
Video
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