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Toffee Brownies
4.9 from 267 votes

Toffee Brownies

This Toffee Brownies recipe combines melted butter, brown and granulated sugars, and Dutch-process cocoa powder for a rich chocolaty base enhanced by semisweet chocolate chips and crunchy toffee bits. The batter creates brownies that are moist and fudgy, with a balance of sweet and slightly bitter chocolate tones. Baking at a moderate temperature ensures a tender crumb with a glossy top and chewy texture around the edges. Serving the brownies chilled intensifies their fudginess and makes them easier to cut.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 16 brownies
Course: Dessert
Cuisine: American

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

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  1. Preheat the oven to 325°F. Line an 8 by 8-inch metal pan with parchment paper, leaving an overhang.
  2. 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.
  3. 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.
  4. 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.
  5. 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.