Tessa’s Recipe Rundown
Taste: Ultra chocolaty with a hint of that nutty, butterscotch toffee flavor. Texture: You’re going to die when you take a bite of these. They are so rich, thick, and fudgy it’s absurd. The toffee bits kind of soak up all the moisture of the brownies so they just add little chewy bites. Ease: Very easy. These only take a little longer than boxed brownies but taste a thousand times better. Appearance: You can just see how lush these brownies are by looking at them. Pros: An out of this world brownie recipe. Cons: Very rich, you only need a small bite to satisfy! Would I make this again? Absolutely.This post may contain affiliate links. Read our disclosure policy.
You know when you can just feel your body fighting something off? It’s not running at 100% but you don’t feel quite sick yet either? That’s how this past weekend has been for me. Plus I’ve had a series of weird accidents recently. I sliced my finger open on the edge of a can of dog food. There was a lot of blood (sorry for mentioning blood in a post about brownies…). I also stubbed my toe so hard that I actually gashed the skin open. Like, who does that? There was a pretty cruel migraine. Not to mention I was sleep deprived all weekend. Word of advice, don’t go see World War Z right before going to sleep. I’m a hot mess right now.
Oh well, at least I can share these outrageously good brownies with you to perk up your Monday. I mentioned on Twitter recently that I was so excited to share these brownies with you and I still am. I think you’ll love them because they’re simple and easy yet so incredibly rich in flavor and mouthwatering in texture. Much better than most brownies I’ve had at bakeries.
Toffee Brownies
Ingredients
- 5 tablespoons (71 grams) unsalted butter
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 2 large eggs plus 1 egg yolk, cold
- 1 teaspoon vanilla extract
- 1/3 cup (74 grams) vegetable oil
- 3/4 cup (75 grams) Dutch-process cocoa powder1
- 1/2 cup (63 grams) all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon fine sea salt
- 3/4 cup (128 grams) semisweet chocolate chips2, divided
- 1 cup (170 grams)
toffee bits3, divided
Instructions
- Preheat the oven to 325°F. Line an 8 by 8-inch metal pan with parchment paper, leaving an overhang.
- In a large microwave-safe bowl, add the butter. Microwave for about 1 minute, or until the butter is melted. Whisk in the sugars then let cool to just warm. Whisk in the eggs, egg yolk, and vanilla. Whisk vigorously for 30 seconds. Whisk in the oil and cocoa powder.
- Using a rubber spatula, stir in the flour, cornstarch, and salt until combined. Stir in the chocolate chips and toffee bits, reserving a handful of each.
- Spread the brownie batter evenly into the prepared pan. Sprinkle with extra toffee bits and chocolate chips. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. If you prefer a less fudgy brownie, bake an additional 5-7 minutes, or until cake tester inserted into the center has only melted chocolate attached. Let cool completely before cutting and serving.
- Brownies can be stored in an airtight container at room temperature for up to 3 days at room temperature or up to 5 days in the fridge.4
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.