Thick and Fudgy Toffee Brownies

Thick & Fudgy Toffee Brownies by Handle the Heat

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.

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.

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Thick and Fudgy Toffee Brownies

Yield: 16 brownies

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:

Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil and spray with nonstick cooking spray.

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.

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.

Adapted from Bon Appetit Desserts

   

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22 Responses to “Thick and Fudgy Toffee Brownies”

  1. #
    1
    Tieghan — June 24, 2013 at 5:10 am

    Oh my goodness! These things look so thick and fudgy! I want one for breakfast!

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    2
    Crystinna — June 24, 2013 at 5:11 am

    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.

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    3
    Rachel @ Baked by Rachel — June 24, 2013 at 6:25 am

    I’m in love with how thick these are!

  4. #
    4
    Lori @ RecipeGirl — June 24, 2013 at 7:20 am

    LOVE thick and rich brownies just like these!!! They look perfect.

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    5
    Diane @ Vintage Zest — June 24, 2013 at 7:32 am

    Pinning now and hopefully making soon!

  6. #
    6
    Des @ Life's Ambrosia — June 24, 2013 at 8:11 am

    These look like seriously perfect brownies. Look at how thick they are!

  7. #
    7
    marcie@flavorhtemoments — June 24, 2013 at 8:15 am

    Oh these look divine. Moist, chocolatey, and studded with toffee is my kind of brownie!

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    8
    Anusha — June 24, 2013 at 9:03 am

    Looks awesome Tessa. I would love to dunk these brownies in some cold milk and slurp it all up

  9. #
    9
    Mimi @ Culinary Couture — June 24, 2013 at 9:38 am

    These pictures just scream FUDGYY! The things I would do to have a stack of these in front of me right now…oh man.

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    10
    cassie — June 24, 2013 at 9:51 am

    These look absolutely perfect, Tessa. I love a fudgy brownie!

  11. #
    11
    carrian — June 24, 2013 at 12:33 pm

    I looooove thick brownies!! These look awesome!

  12. #
    12
    Anna @ Crunchy Creamy Sweet — June 24, 2013 at 2:51 pm

    I have been craving brownies and these look absolutely amazing!

  13. #
    13
    Jo — June 24, 2013 at 4:51 pm

    These look amazing Tessa, but I don’t know what ‘toffee bits’ are. It’s not something I’m familiar with here in Australia.

  14. #
    14
    Camille — June 24, 2013 at 5:48 pm

    Ok, so brownies are my weakness and now you wanna add toffee! I die!
    Btw, the recipe rundown was awesome.

  15. #
    15
    Connie — June 24, 2013 at 6:05 pm

    OMG OMG OMG!

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    16
    Averie @ Averie Cooks — June 24, 2013 at 7:26 pm

    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!

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    17
    Kiran @ KiranTarun.com — June 24, 2013 at 10:40 pm

    Omg!! These are thick and fudgy deliciousness!

  18. #
    18
    Russell at Chasing Delicious — June 25, 2013 at 4:33 pm

    Fantastic brownies! I love the combination of toffee and chocolate.

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    19
    Jillian — July 4, 2013 at 8:46 am

    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.

    • Tessa replied: — July 4th, 2013 @ 10:17 am

      Awesome!

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    Cindy Lou Hoo — September 12, 2013 at 1:34 pm

    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.

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    21
    S Esme Chat Noir — October 3, 2013 at 8:10 am

    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!

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