Description
Chocolate lovers rejoice over these irresistible toffee brownies that blend rich cocoa with buttery toffee pieces. Creamy chocolate and caramel notes create a delightful dessert you’ll crave again and again.
Ingredients
Scale
- 1 cup (170 grams) toffee bits
- ¾ cup (128 grams) semisweet chocolate chips
- ¾ cup (150 grams) granulated sugar
- ½ cup (100 grams) light brown sugar
- ½ cup (63 grams) all-purpose flour
- 5 tbsps (71 grams) unsalted butter
- ⅓ cup (74 grams) vegetable oil
- ¾ cup (75 grams) dutch-process cocoa powder
- 2 large plus 1 egg yolk, cold
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
Instructions
- Preheat Preparation: Set the oven to 325°F (163°C) and line an 8×8-inch metal pan with parchment paper, creating an overhang for easy extraction.
- Liquid Foundation: Melt butter in a microwave-safe bowl, allowing it to cool slightly, then whisk vigorously with granulated and brown sugars until thoroughly combined. Blend in eggs, extra egg yolk, and vanilla extract until the mixture transforms into a smooth, glossy consistency.
- Chocolate Infusion: Integrate cocoa powder and vegetable oil into the wet ingredients, stirring to develop a rich, uniform chocolate base. Fold in flour, cornstarch, and salt using a rubber spatula, ensuring no dry ingredients remain while maintaining a light texture.
- Toffee and Chocolate Incorporation: Distribute most of the chocolate chips and toffee bits throughout the batter, reserving some for a decorative surface topping. Carefully spread the mixture evenly in the prepared pan, then artfully sprinkle the remaining chips and toffee pieces across the top.
- Baking Process: Place the pan in the preheated oven and bake for 30-35 minutes. Check doneness with a cake tester that should emerge with moist crumbs, indicating the perfect fudgy consistency.
- Cooling and Serving: Allow brownies to cool completely within the pan to set and develop a dense texture. Once cooled, lift out using the parchment paper overhang and slice into precise square portions for an elegant presentation.
Notes
- Butter Temperature Matters: Allow melted butter to cool slightly to prevent eggs from curdling and maintain a smooth, glossy batter texture.
- Folding Technique: Use a gentle, light-handed rubber spatula motion when incorporating dry ingredients to preserve the brownie’s airy, delicate structure.
- Chocolate Chip Distribution: Spread chocolate chips and toffee bits throughout the batter and on top for maximum flavor complexity and appealing visual presentation.
- Cooling is Crucial: Let brownies cool completely in the pan to achieve a dense, fudgy texture that holds together perfectly when sliced.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 17
- Calories: 244
- Sugar: 22 g
- Sodium: 60 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg