Chewy Toffee Chocolate Brownies (Print Version)
# Ingredients:
→ For the Base
01 -
5 tablespoons unsalted butter (71g)
02 -
¾ cup granulated sugar (150g)
03 -
½ cup light brown sugar (100g)
04 -
2 large eggs plus 1 egg yolk, cold
05 -
1 teaspoon vanilla extract
06 -
⅓ cup vegetable oil (74g)
→ Dry Ingredients
07 -
¾ cup Dutch-process cocoa powder (75g)
08 -
½ cup all-purpose flour (63g)
09 -
1 tablespoon cornstarch
10 -
¼ teaspoon fine sea salt
→ Mix-ins
11 -
¾ cup semisweet chocolate chips (128g), divided
12 -
1 cup toffee bits (170g), divided
# Instructions:
01 -
Get your oven heating to 325°F and line an 8x8-inch metal pan with parchment paper, leaving some hanging over the sides for easy lifting later.
02 -
Melt your butter in a large microwave-safe bowl (about 1 minute). Whisk in both sugars and let it cool until just warm. Add your eggs, yolk, and vanilla, then whisk like you mean it for 30 seconds. Finally, whisk in the oil and cocoa powder until smooth.
03 -
Switch to a rubber spatula and gently fold in the flour, cornstarch, and salt until just combined. Save some for sprinkling, but stir most of your chocolate chips and toffee bits into the batter.
04 -
Spread that thick batter evenly in your pan and sprinkle the reserved toffee bits and chocolate chips on top. Bake for 30 minutes - you want moist crumbs on your tester, not wet batter. For less fudgy brownies, give them another 5-7 minutes.
# Notes:
01 -
Natural cocoa powder works too, but Dutch-process gives these a smoother, richer flavor
02 -
Store in an airtight container for 3 days at room temp or 5 days in the fridge
03 -
Try them chilled for an even fudgier texture
04 -
Use dark chocolate chips if you want them less sweet