triple chocolate toffee brownies

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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

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Triple Chocolate Toffee Brownies

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5 from 2 reviews

  • 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


  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.


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


  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 ๐Ÿ™‚ xxx

      1. Thankyou! You’ve saved my weekend ๐Ÿ™‚ 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! ๐Ÿ™‚ 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!! ๐Ÿ™‚ i admit nothing!!

  3. These are the best brownies I have ever made. And I have tried a lot! I didnโ€™t have any toffee pieces so I left them out but this recipe is the best!

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