Tessa\u2019s Recipe RundownTASTE: Full of rich chocolate goodness with nutty bursts throughout, thanks to the toffee.TEXTURE: Chewy, gooey, fudgy brownies with delightfully crunchy bits from the toffee pieces and chocolate chips.EASE: So easy! You don\u2019t even need a mixer for this recipe.PROS: A quick, delicious brownie recipe.CONS: None.WOULD I MAKE THIS AGAIN? I\u2019ve already made these brownies SO many times!<\/p>\n
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\nThough I\u2019ve published more than 50 (!!!) brownie recipes in the past 15 years, I still find inspiration to develop new flavors.<\/p>\n
Little did I know just how popular this new recipe would be!
\nI originally published this Toffee Brownies recipe in 2013, but it needed a overhaul. So, I went to the kitchen! After a few tweaks, I sent a batch to Joe\u2019s workplace, only to receive an empty pan with unanimous feedback demanding another round of \u201ctaste testing.\u201d
\nI\u2019m not exaggerating \u2013 I\u2019ve made these brownies over 10 times since creating the recipe because people keep asking me to make them.<\/p>\n
And I don\u2019t mind one bit. These brownies are everything I want in a dessert!
\nThey\u2019re quick and easy to make. They\u2019re chocolate-forward (a definite win in my book). They\u2019re rich and chewy with crunchy toffee throughout \u2013 aka texture heaven.
\nGive these brownies a try the next time you need a chocolate fix (so, right now, right? \ud83d\ude09). You won\u2019t be disappointed!<\/p>\n
Sprinkle of Science<\/p>\n
How to Make Toffee Brownies
\nWhat Type of Chocolate Chips Should I Use in Brownies?
\nSemi-sweet is my favorite, but feel free to fold in any variety of chocolate chips you prefer. Whatever you do, don\u2019t skip the chocolate chips! They help to develop that shiny crust on top of brownies. Learn more about the shiny crust on brownies here.\u00a0
\nThe Toffee in Toffee Brownies
\nYou can use store-bought or homemade! For extra gourmet brownies, use my Homemade Toffee Bits recipe. You can also use Heath brand English toffee bits (as pictured below), available in supermarkets by the chocolate chips in the baking aisle.<\/p>\n
Using Butter + Oil in Toffee Brownies<\/p>\n
With any cocoa powder-based brownie recipe, we need quite a bit of fat to prevent the cocoa powder from drying the brownies out and making them crumbly.\u00a0
\nThese brownies use a combination of melted butter and oil for the best balance of taste and texture.\u00a0
\nI typically use vegetable oil, but any flavorless oil should work \u2013 just make sure your oil is fresh to avoid a rancid flavor.
\nCheck out my side-by-side baking experiments comparing Butter vs. Oil in Baking here.<\/p>\n
Why is There Cornstarch in Brownies?\u00a0
\nI have found that adding 1 tablespoon of cornstarch makes brownies thick and chewy, like box mix brownies, and improves the shiny crust on top \u2013 so don\u2019t skip this ingredient. Learn more about that shiny crust on the top of brownies here.\u00a0
\nThe Sugar in Toffee Brownies
\nWe\u2019re using a combination of granulated sugar and light brown sugar in this Toffee Brownie recipe. This creates a flavorful brownie with plenty of moisture, without adding too much moisture. It also complements the caramelized toasty flavors of the toffee perfectly.
\nCan I Reduce the Sugar in These Brownies?<\/p>\n
Don\u2019t reduce the amount of sugar in Toffee Brownies unless you want dry and crumbly brownies.
\nReducing the sugar will also result in a dull (not shiny) crust.
\nThe sweetness will mellow as the brownies cool and set.
\nIf you\u2019re worried these brownies will be too sweet for your preference, simply use dark or bittersweet chocolate chips to help balance the sweetness without ruining the texture of the brownies.
\nLearn more about sugar\u2019s role in baking brownies here (spoiler alert: sugar does so much more than just sweetening!)<\/p>\n
What\u2019s The Best Pan for Baking Brownies?
\nI highly recommend using a light-colored metal 8\u00d78-inch baking pan like this one, lined with foil or parchment paper. Do not use glass, silicone, or ceramic pans for baking brownies. Learn why in my Glass vs. Metal Baking Pans article here.
\nCan I Double This Toffee Brownie Recipe?\u00a0
\nYes \u2013 simply double all ingredients and bake in a light-colored metal 9\u00d713 metal pan, adding a few minutes to the bake time.\u00a0
\nHow to Cut Toffee Brownies for Clean Slices
\nFor perfect slices, allow brownies to cool fully (chilled is even better!). Use a sharp knife and run it under hot water, carefully wiping it off in between each cut.<\/p>\n
How to Store Toffee Brownies?
\nToffee Brownies taste best the day they are baked but can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. When chilled, they become even more fudgy!
\nCan You Freeze Toffee Brownies?
\nYes! Brownies freeze beautifully. Freeze the whole slab or individual slices by wrapping in plastic wrap and storing inside a freezer bag or an airtight container for up to three months. Thaw overnight in the fridge or for a couple of hours at room temperature before serving.\u00a0<\/p>\n
More Brownie Recipes You\u2019ll Love:<\/p>\n
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How to Make
\nToffee Brownies<\/p>\n
Prep Time: 10 minutes minsCook Time: 30 minutes minsTotal Time: 40 minutes mins<\/p>\n
Toffee Brownies are chewy, rich, packed full of chocolate flavor, and studded throughout with toffee pieces. The perfect combination of decadent chocolate and crunchy, nutty toffee! Easy recipe, no mixer required.<\/p>\n
InstructionsPreheat the oven to 325\u00b0F. 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
\n Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!<\/p>\n
Recipe Notes1. I prefer Dutch-process cocoa powder for the smooth chocolate flavor and extra bit of richness it adds to this recipe, but feel free to use natural unsweetened cocoa powder instead. Learn more about Dutch-process vs. natural cocoa powders here.
\n2. If you\u2019re worried these brownies will be too sweet for your preference, simply use dark or bittersweet chocolate chips to help balance the sweetness without ruining the texture of the brownies (don\u2019t reduce the sugar).
\n3. You can use store-bought toffee bits or my Homemade Toffee Bits Recipe.
\n4. Serve brownies chilled for an even fudgier texture!<\/p>\n
This recipe was originally published in 2013 and updated in 2024 with a new and improved recipe, photos, and more baking tips. Photography by Joanie Simon.<\/p>\n
Previous Baking Challenge
\nThis recipe was one of our recent picks for the Handle the Heat Baking Challenge. Every month, we select a recipe, you make it, snap a photo, and enter to win PRIZES!<\/p>\n","protected":false},"excerpt":{"rendered":"
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