Toffee Bits Brownie Cookies

After holidays like Halloween and Easter, you often see candy bar recipes - ways to use up extra candy in cookies and cakes.  We almost never make anything like that, because candy doesn't last very long around this house.  CG's favorite type of candy is toffee.  Every now and again, I'll splurge and buy him the really good English toffee bars and they never last for more than a day or 2, certainly never long enough to bust up for desserts.  Luckily, you can buy Heath bar toffee bits all busted up and ready for baking.

I made a batch of Toffee Bits Brownie Cookies the other day and boy were they ever good.

I started by whisking together 1/2 cup brown rice flour, 1/4 cup white rice flour, 1/4 cup sorghum flour, and 1/2 cup potato starch.

Melt 1 stick(1/2 cup) of butter and 1/3 cup of semi-sweet chocolate in a heavy bottomed pan set on a super low burner.

When the butter and chocolate had melted and was velvety smooth,


I added 3/4 cup of turbinado sugar.

I like using turbinado sugar(sugar in the raw) on top of pastries for a caramelized crunch, but I break it down when I make cookies so that it absorbs into the batter better.  A quick whirr with my stick blender is all it needs.

I added 1 egg and 2 tsps vanilla before adding the flour and 1/8 tsp salt.  Fold in half a bag of toffee bits and drop by tablespoonfuls on a parchment lined sheet.  Bake at 350 for 10-12 minutes.  These cookies are chewy perfection.

Thanks for popping in and baking with me.  I'm linking up to Gluten-Free Homemaker's Gluten-Free Wednesdays.