White Chocolate Toffee Cakes

Ingredients:

• 1/3 cup butter, cut into pieces
• 200-220 g white chocolate, cut into pieces
• 2 eggs at room temperature
• 1/2 cup brown sugar (when measuring the sugar, press it down lightly with a spoon in the glass until it is compacted and add until the desired amount is reached)
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1 tbsp plus 2 tbsp premium flour
• 1/2 tsp baking powder
• 1/4 teaspoon salt
• 3/4 cup prepared toffee candies

Preparation:

1. Preheat oven to 350°F (175°C). Grease a 23 x 33 cm baking pan and line with parchment paper, making sure it comes up to the sides of the pan.
2. Melt the butter over a pan of simmering water for 1 minute, then add the white chocolate, stirring gently. Remove the melted mixture from the heat and let it cool for 5 minutes.
3. Using a mixer, beat the eggs with sugar and vanilla until thick and fluffy. Add the melted chocolate and mix by hand.
4. In a separate bowl, combine flour, baking powder, and salt, and gently stir in the chocolate mixture. Stir in the pieces. Taffy toffee candies and spoon the resulting dough into the pan.
5. Bake for 30-35 minutes until golden brown. Cool to room temperature before removing from the pan and cutting into small square portions.
6. To decorate the cakes, melt white chocolate and dip each square halfway into it. Chill before serving.
   
   Recipe fudge brownie.