Toffee Chocolate Brownies (Print Version)
# Ingredients:
→ Base Layer
01 -
⅓ cup vegetable oil (74g)
02 -
2 large cold eggs and 1 extra yolk
03 -
5 tablespoons softened unsalted butter (71g)
04 -
¾ cup white sugar (150g)
05 -
½ cup packed light brown sugar (100g)
06 -
1 teaspoon pure vanilla extract
→ Dry Mixture
07 -
¼ teaspoon fine sea salt
08 -
1 tablespoon cornstarch
09 -
½ cup all-purpose flour (63g)
10 -
¾ cup Dutch cocoa powder (75g)
→ Add-ons
11 -
1 cup toffee pieces (170g), split in half
12 -
¾ cup semi-sweet chocolate chips (128g), set aside half
# Instructions:
01 -
Preheat your oven to 325°F. Take an 8x8-inch metal baking pan and line it with parchment, leaving some edges sticking out so you can lift the brownies out later.
02 -
Microwave the butter in a big microwavable bowl until it melts (roughly a minute). Stir in both kinds of sugars and let it cool slightly. Add eggs, yolk, and vanilla, and give it a good whisk for 30 seconds. Mix in the cocoa powder and oil until the mixture looks smooth.
03 -
Use a spatula to fold in the flour, cornstarch, and salt without overmixing. Toss almost all the chocolate chips and toffee pieces into the batter, saving some to top later.
04 -
Spread the batter evenly in your lined pan, sprinkling the leftover chocolate chips and toffee bits over the top. Bake for about 30 minutes—test with a toothpick, which should come out with slightly moist crumbs. If you want a firmer texture, leave it in for 5-7 more minutes.
# Notes:
01 -
You can also use natural cocoa powder, but Dutch cocoa has a deeper, smoother taste.
02 -
Keep them at room temp in a sealed container for 3 days—or pop them in the fridge for up to 5.
03 -
If you love extra fudgy brownies, try them straight from the fridge!
04 -
Using dark chocolate chips will make the final dessert slightly less sweet.