Ingredients
- 1 cup semisweet chocolate chips
- 1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
- 4 ounces unsweetened chocolate, chopped
- 1 1/2 cups granulated sugar
- 4 large eggs
- 3/4 cup all-purpose flour
- 1 cup toffee bits (such as Heath)
Directions
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Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil and spray with nonstick cooking spray.
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In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.
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Stir in the sugar. Stir in the eggs, one at a time, until incorporated. Stir in the flour and then the toffee bits, mixing until just combined. Pour the batter into the prepared baking dish. Bake until a tester comes out with moist crumbs still attached, 35 to 40 minutes. Do not overbake. Let cool to room temperature. Serve at room temperature or chilled.
Recipe Notes
Adapted from Bon Appetit Desserts
I have a question about the thick and fudgy toffee brownies ingredients
The recipe calls for 1 1/2 sticks of butter or 6 ounces, sticks of butter are 8 ounces, so would you use 12 ounces of butter if the recipe calls for 1 1/2 sticks
Sticks of butter are 4 oz each. So, it was correct in the recipe.
These look amazing Tessa, but I don’t know what ‘toffee bits’ are. It’s not something I’m familiar with here in Australia.
Toffee is like a Carmelized sugar that is cooked at a high temperature so it’s like candy (you make it in a big sheet and break it into pieces. You can buy toffee bits here in the baking section where you buy chocolate chips.
Hi Tessa, would it be okay to put white chocolate chips/macadamias in the brownie mix before baking? Thank you!!
Is the recipe no longer available? I don;t see it here.
These look amazing!!! Want to make these today for a special after school snack for the kiddos (10 of them) I have The Pampered Chef 11×17 bar pan I want to use. Would doubling the recipe work for this pan?
I have made these brownies many, many times and they taste even better than they look! If you like fudge, you will never need to bother looking for another brownie recipe. I have used toffee bits but I’ve also used pecans or walnuts or crushed peppermint candy canes at Christmas.
Long-time baker here, who had to bake these a l-o-n-g t-i-m-e! 55 minutes, to be exact, and the toothpick was still tipped with liquid chocolate when I finally took them out (I was worried that the outside edges would be too hard… they were perfect). Consequently, they sank in the middle – but we all enjoyed one for dessert tonight. Think I’ll be freezing half of them, since they’re so very decadent. Thanks for the recipe.
Hi Laura – I’m curious, can you tell me what kind of baking pan you used?
Hi Tessa, would it be okay to put white chocolate chips/macadamias in the brownie mix before baking? Thank you!
Can I make.these without the toffee bits?
Of course!
I’m inspired. They do look moist and I love toffee. Must try. Thanks for the recipe.
These look AMAZING! I just have one question regarding the toffee bits. I live in a country where they do not exist, but a family friend went to the U.S and picked some up for me..however, they are “Milk chocolate toffee bits”
What is the difference between these and the other kind? Could I use these ^ ? Thanks!
Thanks for the recipe.. I tried it yesterday n it was very yummy..thanks once again
Cindy Lou Hoo because I live in Europe and we don’t have toffee chips, I tried your recipe. The toffee never firmed up rather it remained the texture of fudge. Equally tasty no doubt but any idea why it didn’t work? By the way, it was still delicious in these amazing brownies!
Amazingly rich! Rather than store purchased toffee, make your own. It takes 15 minutes. 1/2 cup sugar, 1 stick butter, 2 T water. Boil lightly on medium/high heat for about 10 minutes – until it has a toffee color. Pour onto a Silpat or any pan (the butter won’t let it stick). Cool toffee quickly in the freezer while preparing the brownies. Homemade toffee makes HUGE difference in everything. Best brownies I’ve almost ever had.
These were definitely fudgey and rich as promised! The only thing I’d change next time is I’d use the whole bag of toffee chips. They sort of disappeared. A definite keeper.
Awesome!
Fantastic brownies! I love the combination of toffee and chocolate.
Omg!! These are thick and fudgy deliciousness!
Whoa. Amazing! Also saw them on FG and they just look incredible, Tessa! I am all about a fudgy brownie and these look like my perfect type of brownie. Pinned!
OMG OMG OMG!
Ok, so brownies are my weakness and now you wanna add toffee! I die!
Btw, the recipe rundown was awesome.
These look amazing Tessa, but I don’t know what ‘toffee bits’ are. It’s not something I’m familiar with here in Australia.
I have been craving brownies and these look absolutely amazing!
I looooove thick brownies!! These look awesome!
These look absolutely perfect, Tessa. I love a fudgy brownie!
These pictures just scream FUDGYY! The things I would do to have a stack of these in front of me right now…oh man.
Looks awesome Tessa. I would love to dunk these brownies in some cold milk and slurp it all up
Oh these look divine. Moist, chocolatey, and studded with toffee is my kind of brownie!
These look like seriously perfect brownies. Look at how thick they are!
Pinning now and hopefully making soon!
LOVE thick and rich brownies just like these!!! They look perfect.
I’m in love with how thick these are!
Even though I hate using the word “moist” (cringe) this look amazingly moist which is a huge factor in brownies for me, I think for everyone in general. Darn you Bon Appetit! Hopefully World War Z won’t add to my insomnia. I just saw the movie Purge and it literally has made me rethink having a better security system and maybe sleeping at night.
Oh my goodness! These things look so thick and fudgy! I want one for breakfast!