Toffee Brownies
User Reviews
4.9
Toffee Brownies
Description
Toffee Brownies start with melting butter and blending it with sugars to form a rich, creamy base. Cold eggs and egg yolk add structure and moisture when whisked in, followed by vegetable oil for additional tenderness. Dutch-process cocoa powder lends smooth chocolate flavor, while flour, cornstarch, and salt provide just enough thickening and contrast. Semisweet chocolate chips and toffee bits are mixed in and sprinkled on top before baking. The recommended baking time gives a moist center with fudgy crumbs, but extending baking slightly yields a less fudgy texture with only melted chocolate adherence. Cooling fully before slicing maintains the structure. These brownies highlight the interplay of chocolate and caramel flavors with a soft yet chewy texture.
Enjoy these brownies as a dessert or snack, where their rich chocolate and toffee notes contrast nicely with a glass of milk or a cup of coffee. Their texture suits casual gatherings or quiet treats at home.
Dutch-process cocoa is suggested for flavor depth, but natural cocoa powder can be substituted. Using dark or bittersweet chocolate chips balances sweetness without altering the texture. Store-bought or homemade toffee bits can be used according to preference. Chilling the brownies before serving intensifies their fudgy consistency.
Ingredients
- 5 tablespoons unsalted butter 71 grams
- 3/4 cup granulated sugar 150 grams
- 1/2 cup light brown sugar 100 grams
- 2 egg cold, large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 3/4 cup Dutch-process cocoa powder
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt fine sea salt
- 3/4 cup semisweet chocolate chips divided
- 1 cup 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 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
Notes
- Use Dutch-process cocoa powder for a richer chocolate flavor or substitute with natural cocoa powder.
- Choosing dark or bittersweet chocolate chips can reduce overall sweetness while maintaining texture.
- You can use store-bought toffee bits or prepare homemade toffee bits if preferred.
- Chilling the brownies before serving enhances their fudgy texture and makes them easier to cut.
User Reviews
Overall Rating
4.9
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