Description
Indulge in these fudgy homemade Toffee Brownies, perfectly balanced with a rich chocolate base and crunchy toffee bits throughout. This easy-to-make recipe yields moist, decadent brownies with a delightful texture contrast, ideal for chocolate lovers seeking a sweet treat with a satisfying crunch.
Ingredients
Scale
Wet Ingredients
- 5 tbsp unsalted butter
- 2 Large eggs + 1 egg yolk
- 1 tsp vanilla extract
- ⅓ cup vegetable oil
Dry Ingredients
- ¾ cup granulated sugar
- ½ cup light brown sugar
- ¾ cup Dutch-process cocoa powder
- ½ cup all-purpose flour
- 1 tbsp cornstarch
- ¼ tsp fine sea salt
Add-ins
- ¾ cup semisweet chocolate chips
- 1 cup toffee bits
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper, ensuring there is an overhang for easy removal of the brownies.
- Melt Butter & Combine Sugars: Microwave the unsalted butter until fully melted. Whisk in both the granulated and light brown sugars until the mixture is smooth and slightly cooled to prevent cooking the eggs later.
- Add Eggs and Vanilla: Whisk in the 2 large eggs, 1 egg yolk, and vanilla extract vigorously for about 30 seconds to incorporate air and create a smooth batter.
- Incorporate Oil and Cocoa: Stir in the vegetable oil and Dutch-process cocoa powder until the mixture is fully combined and uniformly chocolatey.
- Mix Dry Ingredients: Gently fold in the all-purpose flour, cornstarch, and fine sea salt until just combined, being careful not to overmix to maintain fudgy texture.
- Add Chocolate Chips and Toffee Bits: Fold in most of the semisweet chocolate chips and toffee bits, reserving a handful of each for topping the brownies before baking.
- Spread & Top Batter: Spread the batter evenly in the prepared pan, then sprinkle the reserved chocolate chips and toffee bits evenly on top for an extra crunchy and chocolaty finish.
- Bake: Place the pan in the preheated oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. For less fudgy, more cake-like brownies, extend baking time by 5–7 minutes.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into 16 squares and serve.
Notes
- For more intense chocolate flavor, use high-quality Dutch-process cocoa powder.
- Do not overmix the batter once the flour is added to keep brownies fudgy.
- Let brownies cool completely before cutting to ensure clean edges.
- Reserve some chocolate chips and toffee bits for topping the brownies to enhance texture and presentation.
- Store brownies in an airtight container at room temperature for up to 4 days or refrigerate for extended freshness.
