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.
Thick and Fudgy Toffee 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)
Instructions
- Preheat the oven to 350°F. Line an 8×8-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.
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!