|

triple chocolate toffee brownies

Triple Chocolate Toffee Brownies. Yep, I said it.

Triple Chocolate Toffee Brownies I One Lovely LifeOops.

That’s about all I can say for myself. These brownies are embarrassing.

In the best way.


Triple Chocolate Toffee Brownies I One Lovely Life Triple Chocolate Toffee Brownies I One Lovely Life
Why so embarassing?

Well, folks, we’re talking about a LOT of chocolate. And toffee bits. Oh, and butter.

But I’m not kidding when I tell you these are amazing. AMAZING. Fudgy, decadent, incredible. Because of all that goodness, they’re also very, very rich, so an 8×8 makes 16-20 brownies at least. A small square will send you into a close-your-eyes-and-groan-out-loud-choco-nirvana.

The recipe is pretty straight-forward. We’ve made it a few times now and LOVED it. I even brought these cut up into bite-sized pieces to my friend Collette’s fondue/white elephant party. They were made even more incredible by both chocolate and caramel fondue.

I know they’d be divine in ice cream, and I may or may not be able to tell you from experience that they’re also delicious frozen, from the fridge, at room temperature, or even slightly warm.

Triple Chocolate Toffee Brownies I One Lovely Life

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Triple Chocolate Toffee Brownies


  • Yield: 16-20 (at least) 1x

Ingredients

Scale
  • 8 Tbsp butter
  • 1 1/2c semi-sweet chocolate chips (I used Ghiradelli semi-sweet)
  • 1/2c brown sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • 1c flour
  • 1c bittersweet chocolate chips or chunks (I used Ghiradelli 60% bittersweet chips)
  • 1 (8oz) package Heath milk chocolate toffee bits

Instructions

  1. In a medium saucepan, melt butter and semi-sweet chocolate chips over medium-low heat until smooth.
  2. Turn off heat and stir in brown sugar. Add eggs one at a time, beating well to incorporate after each addition. Stir in vanilla and salt.
  3. Add flour and stir until about half-incorporated. Add bittersweet chocolate chips and toffee bits and continue folding them in until the flour is just incorporated.
  4. Pour batter into an 8×8″ baking dish sprayed with nonstick spray and lined with parchment paper.
  5. Bake at 350 degrees for 35-40 minutes, or until brownies are just set. Allow to cool completely before slicing.

Notes

If you need even slices, refrigerating them for 20-30 minutes after they’ve cooled makes them slice perfectly.

Recipe inspired by and adapted from Picky Palate

17 Comments

  1. Emily they look devine!

    I have just been looking back through your archives in search of a flourless chocolate cake/chocolate valentino recipe I was sure was one of yours, but I can’t find it. Have I gone mad and misremembered where I found it or have you taken it down? Just wondering if you could help 🙂 xxx

      1. Thankyou! You’ve saved my weekend 🙂 My mother in law is coming and has just been diagnosed with coeliac disease! I was telling her about this wonderful GF cake but your recipe was the only one that really worked for me! 🙂 xx

  2. THANK YOU for this fabuloso recipe! AND for bringing them to the party. I may or may not have polished off the remaining brownies for breakfast the next morning…complete with caramel fondue!! 🙂 i admit nothing!!

  3. These are the best brownies I have ever made. And I have tried a lot! I didn’t have any toffee pieces so I left them out but this recipe is the best!

Leave a Reply

Your email address will not be published.

Recipe rating