Description
Indulgent Toffee Brownies bring classic chocolate magic to new heights with rich, buttery toffee chunks nestled in a fudgy chocolate base. Chocolate lovers will discover pure dessert bliss in each remarkable bite that combines intense cocoa depth with sweet, caramel-like toffee notes.
Ingredients
Scale
Main Ingredients:
- ¾ cup (150 grams) granulated sugar
- ½ cup (100 grams) light brown sugar
- 2 large plus 1 egg yolk, cold
- 5 tablespoons (71 grams) unsalted butter
- ⅓ cup (74 grams) vegetable oil
Chocolate and Flour Ingredients:
- ¾ cup (75 grams) dutch-process cocoa powder
- ½ cup (63 grams) all-purpose flour
- ¾ cup (128 grams) semisweet chocolate chips
- 1 tablespoon cornstarch
Flavor and Seasoning Ingredients:
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 1 cup (170 grams) toffee bits
Instructions
- Prepare the baking workspace by heating the oven to 325°F (163°C) and lining an 8×8-inch metal pan with parchment paper, ensuring complete coverage with slight overhang for easy removal.
- Transform butter into a liquid state using a microwave-safe bowl, heating for approximately 1 minute, then allow it to cool slightly to prevent egg curdling.
- Create a rich flavor base by vigorously whisking the melted butter with granulated and brown sugars until fully integrated, then incorporate whole eggs, additional egg yolk, and pure vanilla extract until the mixture becomes smooth and glossy.
- Introduce cocoa powder and vegetable oil to the wet mixture, stirring thoroughly to develop a deep, consistent chocolate foundation.
- Gently fold in all-purpose flour, cornstarch, and salt using a rubber spatula, ensuring no dry pockets remain while maintaining a light, airy texture.
- Distribute approximately 75% of chocolate chips and toffee bits throughout the batter, reserving the remaining portions for a decorative topping.
- Transfer the batter into the prepared pan, spreading evenly with a spatula, then sprinkle the reserved chocolate chips and toffee bits across the surface for enhanced visual appeal and flavor complexity.
- Position the pan in the preheated oven and bake for 30-35 minutes, monitoring for a cake tester that emerges with moist crumbs, indicating optimal fudgy consistency.
- Remove from the oven and allow the brownies to cool completely within the pan, which helps them set and develop a rich, dense texture.
- Once fully cooled, use the parchment paper overhang to lift the brownies out, then slice into precise square portions for serving.
Notes
- Perfectly line your baking pan with parchment paper for easy brownie removal and clean cutting.
- Use room temperature eggs to ensure smooth, even mixing of wet ingredients and prevent butter clumping.
- Melt butter slowly and let it cool slightly to avoid scrambling eggs when combining ingredients.
- Don’t overmix the batter; fold dry ingredients gently to maintain a tender, fudgy brownie texture.
- Reserve some chocolate chips and toffee bits for topping to create a visually appealing and extra-indulgent dessert.
- Check brownies at 30 minutes, but adjust baking time based on your preferred texture – shorter for ultra-fudgy, longer for more cake-like consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 80 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg