Chewy Toffee Chocolate Brownies (Print Version)
# Ingredients:
→ For the Base
01 -
½ cup light brown sugar (100g)
02 -
¾ cup granulated sugar (150g)
03 -
5 tablespoons unsalted butter (71g)
04 -
2 large eggs plus 1 cold egg yolk
05 -
⅓ cup vegetable oil (74g)
06 -
1 teaspoon vanilla extract
→ Dry Ingredients
07 -
¼ teaspoon fine sea salt
08 -
1 tablespoon cornstarch
09 -
¾ cup Dutch-process cocoa powder (75g)
10 -
½ cup all-purpose flour (63g)
→ Mix-ins
11 -
1 cup toffee bits (170g), divided
12 -
¾ cup semisweet chocolate chips (128g), divided
# Instructions:
01 -
Preheat your oven to 325°F and line a metal 8x8-inch pan with parchment paper. Leave a bit sticking out on the edges to help remove the dessert later.
02 -
Microwave the butter in a big, microwave-safe bowl for about a minute to melt it. Stir in both types of sugar and let the mix cool until it’s just warm. Toss in the eggs, egg yolk, and vanilla, then whisk hard for 30 seconds. Finally, stir in the cocoa powder and oil until you’ve got a smooth blend.
03 -
Grab a rubber spatula and gently fold in the salt, cornstarch, and flour until the batter just comes together. Stir about three-fourths of the toffee bits and chocolate chips into the mix, but save a little for sprinkling on top.
04 -
Spread the batter evenly in the pan and sprinkle your saved chocolate chips and toffee bits over it. Bake for 30 minutes—look for a tester to come out with moist crumbs, not raw batter. If you prefer drier brownies, leave them in for 5-7 minutes longer.
# Notes:
01 -
You can swap with natural cocoa powder, but Dutch-process gives a softer and deeper taste.
02 -
Keep them in an airtight container for up to 3 days at room temp or 5 days refrigerated.
03 -
Chill them—it’ll make them even fudgier.
04 -
If less sweetness is your thing, try dark chocolate chips instead.