Description
Deliciously fudgy homemade toffee brownies featuring a rich chocolate base studded with crunchy toffee bits and semisweet chocolate chips, baked to perfection for a gooey yet slightly crisp texture.
Ingredients
Scale
Brownie Batter
- 5 tbsp unsalted butter
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs + 1 egg yolk
- 1 tsp vanilla extract
- ⅓ cup vegetable oil
- ¾ cup Dutch-process cocoa powder
- ½ cup all-purpose flour
- 1 tbsp cornstarch
- ¼ tsp fine sea salt
- ¾ cup semisweet chocolate chips
- 1 cup toffee bits
Instructions
- Preheat the oven: Set your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
- Melt butter and mix sugars: Microwave the butter until melted. Whisk in the granulated and brown sugar until the mixture becomes smooth and slightly cooled to prevent cooking the eggs in the next step.
- Add eggs and vanilla: Whisk in the eggs, egg yolk, and vanilla extract vigorously for about 30 seconds to combine and aerate slightly.
- Incorporate oil and cocoa: Stir in the vegetable oil and Dutch-process cocoa powder until fully combined and smooth.
- Fold in dry ingredients: Gently fold in the flour, cornstarch, and sea salt, mixing just until combined to keep the batter tender.
- Add chocolate chips and toffee bits: Fold most of the semisweet chocolate chips and toffee bits into the batter, reserving a handful of each to sprinkle on top before baking.
- Prepare for baking: Evenly spread the batter into the lined pan and sprinkle the reserved chocolate chips and toffee bits over the surface for an appealing finish.
- Bake: Bake in the preheated oven for 30 minutes, or until a cake tester inserted in the center comes out with moist crumbs. For less fudgy brownies, extend baking time by 5 to 7 minutes.
- Cool and serve: Allow the brownies to cool completely in the pan before using the parchment overhang to lift and transfer them onto a cutting board. Slice into 16 squares and enjoy.
Notes
- Using Dutch-process cocoa powder gives the brownies a deeper chocolate flavor and richer color.
- Reserve some chocolate chips and toffee bits for topping to add texture and visual appeal.
- Cooling completely before cutting ensures cleaner, neater slices.
- Adjust baking time slightly for your preferred fudginess—shorter for more gooey, longer for cakier brownies.
- Line the pan with parchment paper for easy removal and less mess.
