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 vegetable oil
- 3/4 cup (75 grams) unsweetened cocoa powder
- 1/2 cup (63 grams) all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon baking soda
- 3/4 cup (128 grams) semisweet chocolate chips, divided
- 1 cup (170 grams)
toffee bits*, divided
Instructions
- Preheat the oven to 325°F. Line an 8 by 8-inch metal pan with parchment paper, leaving an overhang.
- In a 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, salt, and baking soda 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. Do not overcook. 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.**
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!