triple chocolate toffee brownies
Triple Chocolate Toffee Brownies. Yep, I said it.
That’s about all I can say for myself. These brownies are embarrassing.
In the best way.
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.Print
Triple Chocolate Toffee Brownies
- Yield: 16-20 (at least) 1x
- 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
- In a medium saucepan, melt butter and semi-sweet chocolate chips over medium-low heat until smooth.
- 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.
- 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.
- Pour batter into an 8×8″ baking dish sprayed with nonstick spray and lined with parchment paper.
- Bake at 350 degrees for 35-40 minutes, or until brownies are just set. Allow to cool completely before slicing.
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
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
Naomi – you’re not mad! I did take it down when I switched over to One Lovely Life, but here’s a link to the recipe I used. Never fear!
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
I wish Michael was my home teacher! =)
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!!
You had me at triple… This may be what I make for myself for my Birthday next month! And when are you coming up north? You need to stop and see me in Utah 🙂
These look amazing. They sound like a little sneak peek into Heaven.
These sound incredible! Love all of the chocolate!
I am making these NOW. 🙂
These look like they would be completely worth every single calorie!!!
Kate – they absolutely are!
Triple chocolate sounds sinful in the best way possible and the addition of toffee is just magical!
These sounds amazing, Emily! And, um, I like the sound of loads of chocolate & butter. 😀 I’ll bet they’d be cute with cake-pop sticks.
I think I need to make these 🙂
Nice recipe. I love a simple brownie recipe which is easy for the kids to help with 🙂
I also like the below brownie recipe.
Thanks for sharing,
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!
Halide – You’re THE NICEST! Thank you!!!