Some days, a pan of brownies and a cup of tea are all the fuss you need. These toffee brownies bring a little extra to the table: a rich chocolate centre, a delicate crackly top, and little pieces of buttery toffee tucked into every square.
They’re lovely for sharing after supper or packing up for a friend. You can mix the batter by hand, and there’s no icing to make. A handful of chocolate chips and toffee scattered over the top finishes the job.
If you haven’t made brownies from scratch before, follow the steps below. The main things to watch are how you fold in the flour, when you take the pan out of the oven, and giving the brownies enough time to cool before cutting.
Recipe formula credited to Tessa Arias at Handle the Heat. Directions and article written independently.
Recipe at a Glance
- Yield: 16 brownies
- Preparation: approximately 10 minutes
- Baking: approximately 30 minutes
- Cooling: additional time, until completely cool
- Pan: 8 × 8-inch metal baking pan
- Oven: 325°F / approximately 163°C, conventional setting
Ingredients
- 5 tablespoons (71g) unsalted butter
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, cold
- 1 additional egg yolk, cold
- 1 teaspoon vanilla extract
- ⅓ cup (74g) vegetable oil
- ¾ cup (75g) Dutch-process cocoa powder
- ½ cup (63g) all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon fine sea salt
- ¾ cup (128g) semisweet chocolate chips, divided
- 1 cup (170g) toffee bits, divided
Before you begin: “Divided” means you’ll use some of the chocolate chips and toffee in the batter and save a little for the top. The topping comes from the amounts listed above; you don’t need extra.
Use small pieces of hard toffee candy, rather than soft caramel sweets. If weighing your ingredients, place each empty bowl on the scale and reset it to zero before adding the ingredient.
How to Make Toffee Brownies
1. Prepare the oven and pan
Heat the oven to 325°F (approximately 163°C) and position a rack near the centre.
Line an 8-inch square metal pan with parchment paper. Leave enough paper extending over two opposite sides to use as handles later. Press the paper into the corners so the batter can spread into an even square.
Set the pan aside while you make the batter.
2. Melt the butter and mix in the sugars
Place the butter in a large microwave-safe mixing bowl. Microwave in short bursts, stirring between them, until melted.
Add the granulated sugar and brown sugar. Whisk together, breaking up any lumps of brown sugar. The mixture may still look grainy at this stage.
Let it cool until just warm before adding the eggs. It should no longer feel hot against the outside of the bowl.
3. Add the eggs, vanilla, oil and cocoa
Add the two whole eggs, the extra yolk and the vanilla. Whisk vigorously for about 30 seconds, scraping around the bowl so everything is incorporated.
Whisk in the vegetable oil, then add the cocoa powder. Start slowly to avoid sending cocoa over the edge of the bowl, then mix until you can no longer see dry pockets. Press any small cocoa lumps against the side with your spatula.
4. Fold in the dry ingredients
Add the flour, cornstarch and salt. Switch to a rubber spatula and fold gently: scrape along the bottom of the bowl, lift the batter and turn it over itself.
Continue just until the flour disappears. Check the bottom and sides for dry patches, but avoid beating the batter once the flour has been added.
5. Add the chocolate chips and toffee
Set aside a small handful of the chocolate chips and a small handful of the toffee bits for the topping. Add the rest to the bowl.
Fold until the pieces are distributed through the batter. It should look thick and chocolatey, with the chips and toffee coated in the mixture.
6. Fill the pan
Scrape the batter into the lined pan. Use the spatula to push it gently into the corners, then smooth the surface so the centre and edges are roughly the same thickness.
Scatter the reserved chocolate chips and toffee over the top. Spread them around rather than leaving them in one pile.
7. Bake and check the centre
Bake for approximately 30 minutes. Treat this as a starting point: ovens vary, so check the brownies before deciding whether they need longer.
The surface should look set. Insert a toothpick or cake tester near the centre; a few moist crumbs are what you’re looking for. If it comes out coated in wet batter, bake a little longer and check again.
A melted chocolate chip can leave a chocolate smear on the tester. If you’re unsure whether you’ve hit a chip or raw batter, test a nearby spot. Don’t wait for the tester to be completely dry, as that can mean the brownies have baked longer than you wanted.
Place the pan on a wire rack to cool.
8. Cool completely, then cut
Leave the brownies in the pan until completely cool. The centre firms as it cools, making the pieces easier to lift and slice.
Use the parchment handles to lift the slab onto a cutting board. Fold the paper away from the sides and cut into four rows, then cut across those rows to make 16 squares.
Wipe the knife between cuts if chocolate starts sticking to the blade. A few crumbs and slightly uneven edges are perfectly fine.
Serving Ideas
A brownie on an ordinary plate is a good place to start. Put the kettle on and let everyone choose a piece—there’s usually someone waiting for a corner.
For an after-dinner dessert, add a scoop of vanilla ice cream or a few fresh berries. Keep the extras separate until serving so everyone can have theirs the way they like.
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How to Store Them
Once completely cool, place the brownies in an airtight container. Keep them at room temperature for up to three days, or in the refrigerator for up to five days.
If stacking them, slip parchment between the layers to make them easier to separate.
Before You Put the Kettle On
Give the brownies that cooling time, even if the first corner is tempting. Then put a few on a plate and enjoy them without worrying about perfect slices.
Which piece would you choose: a chewy edge or a soft middle square?
Homemade Toffee Brownies with Chocolate Chips
Ingredients
Method
- Preheat the oven to 325°F (approximately 163°C). Line an 8 × 8-inch metal baking pan with parchment paper, leaving an overhang on two opposite sides so you can lift out the cooled brownies.
- Place the butter in a large microwave-safe bowl. Microwave in short bursts, stirring between each burst, until melted. Whisk in the granulated sugar and brown sugar, breaking up any lumps. Let the mixture cool until just warm.
- Add the two whole eggs, the extra egg yolk, and the vanilla extract. Whisk vigorously for 30 seconds until combined.
- Whisk in the vegetable oil, followed by the cocoa powder. Mix until no dry cocoa pockets remain, scraping the sides of the bowl as needed.
- Add the flour, cornstarch, and salt. Using a rubber spatula, gently fold the dry ingredients into the chocolate mixture. Stop once no dry flour remains.
- Reserve a small handful each of chocolate chips and toffee bits for the topping. Fold the remaining chips and toffee into the batter until evenly distributed.
- Scrape the batter into the prepared pan. Spread it into the corners and smooth the top into an even layer. Sprinkle the reserved chocolate chips and toffee bits over the surface.
- Bake for approximately 30 minutes, until the surface is set and a toothpick inserted near the centre comes out with moist crumbs rather than wet batter. If needed, bake a little longer and check again. If the tester hits a melted chocolate chip, test another nearby spot.
- Place the pan on a wire rack and let the brownies cool completely. Lift them out using the parchment overhang, transfer to a cutting board, and cut into 16 squares. Wipe the knife between cuts for neater edges.
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