Thick and Fudgy Toffee Brownies

Yield: 16 brownies

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...

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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The ultimate treat for any chocolate lover!

31 Responses to “Thick and Fudgy Toffee Brownies”

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

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

  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.

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

    I’m in love with how thick these are!

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

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

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

    Pinning now and hopefully making soon!

  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. #
    [email protected] — June 24, 2013 at 8:15 am

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

  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. #
    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.

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

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

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

    I looooove thick brownies!! These look awesome!

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

    I have been craving brownies and these look absolutely amazing!

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


  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!

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

    Omg!! These are thick and fudgy deliciousness!

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

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

  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 — July 4, 2013 at 10:17 am


  20. #
    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.

  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!

  22. #
    Mahwish — May 2, 2016 at 2:50 am

    Thanks for the recipe.. I tried it yesterday n it was very yummy..thanks once again

  23. #
    Natalia — May 11, 2016 at 11:40 pm

    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!

  24. #
    Heidi — May 15, 2016 at 1:23 pm

    I’m inspired. They do look moist and I love toffee. Must try. Thanks for the recipe.

  25. #
    Suzanne — March 13, 2017 at 9:40 am

    Can I make.these without the toffee bits?

    • #
      Tessa — March 15, 2017 at 10:10 am

      Of course!

  26. #
    Laura — October 19, 2017 at 3:52 pm

    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.

    • #
      Tessa — October 20, 2017 at 3:30 pm

      Hi Laura – I’m curious, can you tell me what kind of baking pan you used?

  27. #
    Randie — November 5, 2017 at 11:10 am

    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.

  28. #
    Wendy — January 10, 2018 at 7:39 am

    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?

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